Esino Doc

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The Esino Doc originates from the rib of prestigious wines, such as the two Verdicchio wines and the red Conero and Piceno wines, in production since 1995. It is a Doc which has been added to the traditional ones but which is inserted in consolidated traditions. This Doc includes four types of wine: Bianco, Bianco Frizzante, Rosso and Novello. This denomination today gives great value to a production which is qualitatively valid and affirmed, and which up to now has been unjustly penalised and commercialised as a common table wine. The entire province of Ancona and the areas of the province of Macerata which are delimitated by the production regulations of the Verdicchio di Matelica and of the Verdicchio of the Castelli di Jesi can contribute in the production of these wines.

How it is consumed

Both the Bianco and the Rosso can be served at any time during a meal. The most indicated dishes are those of the marine tradition and those of the local earth products: fish and matures cheese for the white wine, cold cuts and stewed or roasted meat with the red wine. The Rosso is served in Bordeaux chalices at a temperature between 16 and 18°C. The white wine is served in flared tulip-shaped chalices at a temperature between 8 and 10°C.

How it is conserved

To conserve this wine correctly the bottles should be stored horizontally on wooden shelves, as this material cushions impacts and vibrations, in the dark, at a constant temperature of 10-15°C and with humidity in the range of 70-75%, to prevent the corks from drying.

How it is produced

The method of production of the Esino Rosso Doc starts with the fermentation of the must which is in contact with the marc which during this phase releases parts of its substances, such as the tannic and anthocyanin ones. The grapes are pressed and in many cases they are picked up in a bunch, sulphitated with sulphur anhydride. At this point the result is poured in special recipients where fermentation and maceration take place for a period which is longer than a fortnight. The following phases are the drawing of the wine with the separation of the marc from the must, decantation, refining and aging. At the end of this period the wine is ready to be bottled. The method of production of the Esino Bianco Doc is a very delicate process, since white wine can be subject to microbal alterations and abnormal fermentations. The grapes are picked up when in a perfectly healthy state, free from parasite attacks; these grapes are pressed and put to ferment away from the marc since this could compromise the colour and quality of the product, and sulphitated. The must is leesed to eliminate the lees and any other suspended particles; the must is left to ferment at a low temperature. The product is conserved at a low temperature and later it is decanted, sulphitated and filtrated. At this point it is ready to be bottled

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