Vernaccia di Serrapetrona Docg

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The area involved in the production of this sparkling controlled denomination of origin wine is limited to a restricted area in the province of Macerata with the municipality of Serrapetrona that gives its name to the Vernaccia at its centre. The municipalities of Belforte del Chienti and San Severino Marche are also included in the production area. In this area, at the time of the “Roman centurionisation”, an advanced cultivation of the vine existed and famous wines were produced of an intense colour. This sparkling wine is produced in limited quantities and is a rare wine but greatly appreciated even by famous writers, such as Mario Soldati, as well as the illustrious gastronomists that have celebrated its virtues. In 1876 an official document of the Ministry of Agriculture, the Ampelographic Bulletin, underlined that since 1872 Vernaccia had been declared “the primary coloured grape in supplying excellent meal wines”. The excellence of this natural red sparkling wine, fruit of a particular harvest in which half of the grapes are dried on grates before pressing, has not however impeded its very limited production. Still today, after the development in production following recognition of the controlled denomination of origin in 1971, the planted surface is only a handkerchief of land: 45 hectares. Vernaccia is produced in the Sweet and Dry versions.

How it is consumed

Vernaccia di Serrapetrona should usually be enjoyed with deserts, preferably dry pastries, biscuits and rustic pandolci. In the local tradition, since the beginning of the last century, on rural feast days corn polenta seasoned with "sapa" (highly concentrated flambé must) is offered with sparkling Vernaccia. It is also the custom to savour the Dry Vernaccia with spicy and partially hard cheeses, as well as complex meat dishes and braised meats flavoured with sweet fruit pickles. This wine should be served in balloon goblets within a year of bottling at 18-20°C or 15-16° for the drier type

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

In the production of Vernaccia di Serrapetrona Doc the grapes are pressed and fermented and macerated with the marc. In the production of sweet Vernaccia 60% of the grapes are turned into wine at harvest, whilst the remaining 40% are naturally dried. The must so obtained is added to the fresh grape product. At this stage the production of the natural sparkling wine begins with the Charmat or Classic Champenois method. The wine is then aged for eight months. In the drier version fermentation is prolonged to reduce the sugar content.

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