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Rosso Piceno Doc Link to product report The Latin poet Polybius narrates that Hannibal, in his descent towards Rome, restored the strength of his army's horses by rubbing them with vintage Rosso Piceno, whilst another Latin poet, Pliny the Elder, speaks of a real Picenum vine, even if he locates it on the other side of the Alps. The Picenum vine takes it name from the Piceni civilisation that flourished in the territory of the present Marche before the Roman occupation.
Rosso Piceno, produced in many municipalities in the provinces of Ancona, Macerata and Ascoli Piceno, predominantly extends its vineyards in the high hills up to about 700 metres above sea level, at the foot of the Sibylline Mountains. Legends narrate that Sybille, the prophetess who obtained the gift of immortality and the capacity to appear in more than one place at the same time from Apollo, chose to abide here.
Superior Rosso Piceno, a real crux product in a highly suitable but restricted vine producing area in the province of Ascoli Piceno, merits a separate mention. To qualify for the "Superior" label the wine must be compulsorily aged for a year in oak casks before marketing. How it is consumed Rosso Piceno should be enjoyed with pasta dishes with meat sauces, barbecued red and white meats flavoured with garlic, rosemary and truffle and fried meats and served at 18-20 °C in balloon wineglasses, from the third to the sixth year after bottling.
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; they should be kept in the dark at a constant temperature of 10-15°C and with a humidity in the range of 70-75%, to prevent the corks from drying.
How it is produced In the processes of producing Rosso Piceno Doc fermentation of the must is with the marc that during this phase releases part of the substances contained in it, such as anthocyan and tannin. The grapes are pressed, the stalks mostly removed and sulphur dioxide is added. The wine is then passed into special containers for the processes of fermentation and maceration which normally last for more than 15 days. The phases that follow are the drawing from the vats, which allows the separation of the marc from the must-wine, decanting, refinement and ageing.
A Superior version is also produced with a year of compulsory ageing. Product report
| Categories | Rosso Piceno Doc is a red meal wine also produced in the Superior and New versions |
| Description | Rosso Piceno is obtained from Sangiovese for 30-50%, Montepulciano (35-70%), and from other non-aromatic red grapes, admitted in the area, up to a maximum of 15% |
| Characteristics | Rosso Piceno has a not too bright ruby red colour, tending towards garnet with ageing; a pleasing, winey, slightly ethereal fragrance; a dry, savoury and harmonious flavour; the minimum alcoholic content is 11.5°.To qualify for the "Superior" label the grapes must originate from a strip of the territory defined within the controlled denomination of origin, the wine undergo a year of ageing and the minimum alcoholic content must be 12% |
| Production zone | The controlled denomination of origin Rosso Piceno is produced in the territory of thirteen municipalities in the provinces of Ancona, Macerata and Ascoli Piceno |
| Present on market | All year round |
| Normative references | Recognition of the controlled denomination of origin “Rosso Piceno” was by Decree of the President of the Republic of 11.08.68, substituted by Decree of the President of the Republic dated 22.09.97 published in the Official Gazette of 1.10.97 |
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