Falerio dei Colli Ascolani Doc

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The Doc Falerio dei Colli Ascolani or Falerio has a very long history. This wine derives from the ancient town of Faleria, which later became Falerio Picenus and as it is known today, Falerone. This wine is the living witness of the fame that the wines of Picenum enjoyed since the period of Imperial Rome. The Giulia law of 92 B.C. expropriated all the populations of the valley of the Tenna River from their lands. The veterans Caesar's legions settled here and discovered that the vines of this area were cultivated in the same technique used by the Etruscans. At the centre of the roads leading to Asculum and to Firmum was located Faleria Augusta, an opulent city, and centre of production of excellent wines, tribute to the heart of Rome for its wine, wheat and oil. The area of production of this DOC extends on nearly all the vineyard terrain of the province of Ascoli Piceno, which goes from the hilly area of the Apennine to the Adriatic coast, with the exclusion of the eastern area occupied by the vine yards of the Rosso Piceno. In the archives of the Municipal of Fermo there are citations of the wine of Faleria dating back to the 13th century with traces of the first documentations on the adoption in loco of the ancient techniques of “heated wine” which still survive today although in very limited productions. As for the Falerio dei Colli Ascolani, two other vineyards, Passerina and Pecorino, which are also part of the mixed grapes together with Trebbiano, Malvasia, Verdicchio and Pinot Bianco, boast a secular history of very ancient traditions, with a strong tasteful personality which used important ingredients to characterise the wines of this area.

How it is consumed

The Falerio dei Colli Ascolani is usually served with fish soup, fried fish, stuffed and fried olives of Ascoli, live molluscs, crustaceans and cephalopods but also vegetables, and is served at 8-10°C in flared tulip-shaped chalices, within two years after vintage.

How it is conserved

To conserve properly the Falerio dei Colli Ascolani wines there are no rigid preservation rules: it is enough to keep the wine in the dark, at a constant temperature of 10 to 15°C. To avoid that the cork becomes too dry, the humidity must be around 70-75%. The bottles must be conserved horizontally on wooden shelves.

How it is produced

The method of production of the Falerio dei Colli Ascolani 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.

Product report