Lacrima di Morro d'Alba Doc

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This wine has been known since very remote time: a legend tells that in 1167 Federico Barbarossa drank it when, having placed the city of Ancona under siege, he chose precisely the Morra d'Alba Castle as his abode. Lacrima di Morro d'Alba or Lacrima di Morro Doc are obtained from an antique vine, precisely Lacrima, which was traditionally "wedded" to the elm and maple and cultivated on the hills surrounding Morro d'Alba. This wine is bottled in two different periods, corresponding to two different products. Bottled precociously, Lacrima di Morro d'Alba is sparkling and medium sweet. If instead it is bottled after fermentation has been completed, it is an excellent meal wine. Lacrima would have risked paying the high price of the "extirpation" policies, if its admirers had not intervened to have the relevant controlled denomination of origin recognised. Nevertheless today, in the experts' opinion, the future of this wine, which is produced in a limited area north of the Esino river, in the hills and on the coast of the province of Ancona, is rosy.

How it is consumed

Lacrima di Morro is suitable with dishes with red and bolognese sauces, the traditional dishes of the region and white meats. Left to mature in oak casks, it can be combined with elaborate dishes in general. "Lacrima" in the Medium Sweet and Sparkling types is an optimal desert wine. It can be served in balloon stem glasses at 16-18°C for the meal version and in wide balloon stem glasses at 18-20°C for the medium sweet version.

How it is conserved

To store this wine correctly, the bottles should be positioned on their side, on wooden shelves, as this material cushions impacts and vibrations; it must be kept in the dark; the ideal storage temperature should be constantly between 10 and 15°C and with humidity of about 70-75%, so as to prevent the corks from drying.

How it is produced

The production of Lacrima di Morro Doc foresees that fermentation of the must occur in contact with the stalks that during this phase lose part of the substances contained in them, such as anthocyan and tannin. In substance, the grapes are pressed and, in most cases, the stalks removed, then sulphured with the addition of sulphur dioxide. At this point, in the special wine containers called " fermentini", the phase of fermentation and maceration begins. The wine is then drawn from the vats, to permit the separation of the peel and stalks from the must-wine, decanted, refined and aged. If bottled precociously, a sparkling and medium sweet wine is obtained, if instead it is bottled after fermentation has been completed it is an excellent meal wine.

Product report