Rosso Conero Doc

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Mount Conero, a headland detached from the Apennine ridge which rises from the low coast to the south-east of Ancona to fall into the Adriatic Sea, is the geographical reference point of the production area. Legend has it that these are the ruins of the antique Adria, a kind of Atlantis that extended to Dalmatia and then sank into the Adriatic Sea. The origins of this vine date back to many centuries ago: there are traces of a Benedictine monastery where an excellent red wine was produced from grapes harvested on the Conero slopes. Perhaps it was these monks who gave the present name, which derives from the appellation given by the Greeks to the corbezzolo or "ceraso marino" grape that grows along the sides of Conero, to the vine. But Pliny the Elder who, in his "Naturalis Historia", speaking of the Adriatic wines, recalled the renown enjoyed also praised Rosso Conero by those of Ancona. Giacomo Leopardi, the famous author of Infinito who was born and lived in Recanati in the Marche, also spoke of the Conero wines in his little-known thoughts on wine and drunkenness. The characteristics of the product derive from a predominance of the Montepulciano grape: a dark ruby red colour, an intense winey, full and fruity fragrance and the unmistakable full-bodied, dry, decisive and at the same time velvety and harmonious flavour.

How it is consumed

Rosso Conero, if young, can be pleasingly enjoyed with succulent, rich and aromatic foods, even with sweet tendencies. If more mature, it can be savoured with stuffed pasta dishes (tortellini, agnolotti, ravioli etc.) and pasta dishes with red sauces, even meat; it is customary to enjoy it with the Ancona-style dried cod. The more complex type can be successfully enjoyed with roast red meats, game and braised meats. It should be served at about 16 °C in bordeaux wineglasses, if freshly produced and in balloon wineglasses at 20°C if matured. It can also be savoured after long ageing (six-eight years).

How it is conserved

For the correct conservation of this wine 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

In the production process of Rosso Conero Doc, the grapes are pressed, sulphured and then fermented and macerated. Fermentation of the must obtained is with the marc. The temperature reached by the mass provokes a " turbulent fermentation". so defined as the wine appears to boil, and permits the passage of the polyphenolic substances from the peel to the wine, which is coloured in a short time. The wine is then decanted, which allows the separation of the marc, dregs and other eventual solid substances from the must-wine. The final phases are refining, ageing, stabilisation and bottling. The Reserve version with two years of ageing is also produced.

Product report