April 3rd, 2012 Published by: Marchebreaks

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Wines and People of Le Marche n. 1The First Online Curation Magazine in Englishabout Le Marche Wines - There are so manygood wines in the world and so few well-knownwinemakers,especially in Le MarcheFollow us on http://www.scoop.it/t/wines-and-people

Alberto Quacquarini Vernaccia diSerrapetrona DolceApril 3rd, 2012

Color garmet red, clear with good effervescenze. The aromais complex enough of rose and wilted violet, large cherriesfrom Pistoia and strawberry. Lighty spicy of chocolate. In themouth it is sweet, warm enough, fresh and plesantly fizzy.At the end it fades on sweet and ripe fruit. Bavarian moussewith fruits of the forest.

Location: Colleluce vineyards, planted in 1970, 20.00 HaAlcohol content: 11.5% - 12%Percentage of dessicated grapes: from 55% to 60%Froth Time: 8/9 monthsPairings: Ideal for pastry cakes dry, sparkling wine can begood meditationServing temperature: 8 ° - 10 ° CStandard Packaging: 0.75 liter - 1.5 liter Magnum

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Giuan, La Montata, Mouldy Raisin IGTMarche BiancoApril 3rd, 2012

In the process of raisining, some berries are infected bya gray mould that causes almost total desiccation of theberries, thus attributing quite peculiar sense and sought-after flavours to the wine. The selection of berries is verymeticulous and it is not an easy wine to attain, but itsbouquet, it s smoothness to the palate, the great balance, itsunique taste make of it a great wine for meditation.Once the grapes are discarded and then pressed their yieldis 7-8 litres per 100 kg of freshly picked grapes.The grapes are strung up in individual bunches and over 4months in rooms where, from time to time, the fireplace is litfor smoking. Some bunches, or even individual berries are,in specific years and peculiar conditions, infected by GreyMould. These are selected manually selected and pressedseparately with a maximum yield of 10% of the harvest.The outcome is unique nectar that seeps in 110 litre demi-barriques for 36 months before reaching its peak. Theunfiltered result is then bottled.The berries: these are the hand-selected ones, infected withthe grey mould.Annual Production: 300 to 500 500ml bottlesColour: Deep amber.Perfume: Intense, complex, yellow fruit, ripe compote,traces of spices.

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Flavour: Sweet, pleasantly balanced, constant.Serving Suggestions: medium-size goblets, 14°C, best afterairing.Goes well with: excellent by itself, dry sweets, fruit jam-tarts,cheese.

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Velenosi Villa Angela Pecorino 2010,Doc OffidaApril 3rd, 2012

$13.95 on US Market

Pecorino is a grape variety that is gaining acclaim, and thiswine shows why. Aromas of pear, peach, almond paste andhoney. Dry and fruity with a nice seam of acidity to bringbalance. This pretty and flavourful wine is a great sipper. Itcan be enjoyed with grilled shrimp and a light lemon sauce,or with the regional cheese that shares its name. (VINTAGESpanel, July 2011)

Score: 4.0/5Reviews: 3

Released:Mar 31, 2012

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Villa Grifoni, Offida Passerina DOPApril 3rd, 2012

Delicate floral bouquet of white lilac, honeysuckle and acaciafruit with suggestions of pome and citrus, slender body,fruity, pleasantly acid.

Grape variety: Passerina 100%.Grapevine: farmed as organic system.Refinement: refined in bottles three months before beingsold.

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Metauro Valley Wines: Mariotti Cesare,Montemaggiore al MetauroApril 3rd, 2012

The farm Mariotti was born in 1930 within the historicalmetauro valley, where vineyards have been cultivatedsince ancient times. Located in Montemaggiore Metauroin "Località Sant'Antonio", the farm express an interestingharmony of perfect unions between nature and skilledmodern techniques from Wine to Extra Virgin Olive Oil

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Le Marche Wine Abroad: How Portlandbecame obsessed with Italian vinoApril 3rd, 2012

"Portland may be a smallish town, but it's a huge Italianwine market."

Restaurants, bottle shops and importers have turned theRose City into a major consumer of Italian vintages. A look

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at the long history and key milestones of Portland's Italianconnection.

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Pecorino - Offida, Marche, ItalyApril 3rd, 2012

Confusion is usually the first thing that people experiencewhen confronted with the Pecorino grape for the first time."Isn't Pecorino the name of a cheese?" many ask, and, ofcourse, they're right. Pecorino Romano is the name of afamous sheep's milk cheese made in the Latium and Sardiniaregions of Italy, while the Pecorino we're concerned withhere is a grape grown on the other side of the Italianpeninsula in the Marche and Abruzzo regions. One might beinclined to wonder if the grape and the cheese had somethingin common given their identical names and the answer is,kind of. Both are derived from the same word, pecora, whichmeans "sheep" in Italian. Pecorino Romano (and PecorinoToscana and Pecorino Sardo) is so named because it is asheep's milk cheese. The Pecorino grape is so named notbecause of any kind of direct link to sheep, but because it issaid that sheep particularly enjoyed eating the grapes whilethey were being driven through vineyards from pasture topasture.

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Wine and People from Le Marche Wentto Mexico: Villa MontefioriApril 3rd, 2012

In 1985 Paolo Paoloni went to Mexico to work for BodegaLA Cetto. A decade later the Paoloni family from Le Marche,founded Villa Montefiori. In 1998 they planted the estatewith Italian and French varietals. The first released vintagewas 2005.

www.villamontefiori.com.mx

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Between Porchia and Montalto delleMarche: Poderi dei Colli WinesApril 3rd, 2012

Here te text of the Video: The farm “Poderi dei Colli” tells astory of passion and elegance that is born into the world ofwine. It is a tradition of strong ties with the Piceno region,a land rich in colors and scents that only the proximity ofthe sea, hills and mountains can give. The farm plunges hismemory in the hills of the town of Montalto delle Marche,in the green heart of the province of Ascoli Piceno. It is herethat the Mannocchi family farm was born and developed,since 1960. The wine produced in these places is the result ofa unique encounter between the man’s acquired experienceand what nature has to offer, thanks to a culture that alwaysrespects the environment. The farm “Poderi dei Colli” drawsits energy from the earth. The fifty acre farm, mostly plantedwith vineyards, stretched along the Piceno countryside,surrounded by a special microclimate of the hills. The strongtemperature differences between day and night, the low-level moisture as well as the freshness of climate let developin the grapes, especially in white grapes, a special bouquet,which the farm preserves intact and valuable in its wines.The soil structure, medium-textured and clayey, controls, ofcourse, the production and is also combined with the carefulwork of man in order to return high quality grapes.

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Lacrima di Morro d'Alba - Tears of JoyApril 3rd, 2012

This wine springs from the soils of the Marche region ofItaly, province of Ancona, and most precisely, the littletown of Morro d’Alba. Just in this place, and in a few

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surrounding hamlets, grows one of Italy’s, and indeed theworld’s most distinctive grapes: Lacrima (di Morro d’Alba).Those with some familiarity with Latin-rooted languagesmight understand “Lacrima” as “tear”, and they’d be right.The deeply colored variety is so named because its very thinskins, that upon reaching full ripening, often split, and spilltheir stained fructose “tears”. A pity for the grower who hasto learn how to get his fruit in preferably just before thebawling starts, but those who do manage it give the drinkera rare pleasure...

Read more about Lacrima

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Civitanova Wine  FestivalApril 3rd, 2012

Exhibitors

Stefano Mancinelli, Maria Pia Castelli, Cantina Sant'Isidoro,Antica casa vinicola Garofoli, Montecoriolano, AzzoniAvogadro Carradori, Santa Barbara, Seghetti Panichi,Si.Gi, Accadia, Lanfranco Quacquarini, Borgo Paglianetto,Cantine Fontezoppa, Fontorfio, Casaleta, Az.Finocchi, Lacalcinara, Boccafosca, Cantine Belisario, Cantina PoggioMontali, Saputi, Oleificio Cartechini Marco, F.lli Politi, RioMaggio, Cantine D'ercoli, Eredi Censi Buffarini, Colli diSerrapetrona, Colli Ripani, Consorzio Colli Maceratesi

Program

14/04/201218.30 - Carlo Cambi presents: "Verdicchio, the best Italianwhite wine"

21.00 - Traditional music of the Marche

15/04/201211.00 am - Carlo Cambi presents: Book "Wine of Le Marche"“Il vino marchigiano”

The program includes two contests and Guided tasting:

"Passerina against Ribona"

"Pecorino against Verdicchio di Matelica"

15.30 - Carlo Cambi presents:

- Winemaker Giancarlo Soverchia- The Rose' Marche, developments and interpretations"

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Wines from a beautiful land: Le Cantinedi Figaro, RipatransoneApril 3rd, 2012

Le Cantine di Figaro winery is located in the Municipalityof Ripatransone in the Marche Region of Italy and, in oneof the most picturesque and well suited agricoltural areafor wines, produces red wines from Montepulciano, Merlot,Sangiovese and Syrah grapes and whites from Pecorino,Passerina and Malvasia grapes.

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Cantine Aperte: Italian Wine TourismMovementApril 3rd, 2012

May the 27th 2012

One of the most important event of the year about Winein Italy, involving wine as the main protagonist togetherwith the people who produce it and the territory where it ismade. For the past 20 years during the last Sunday of May,the members of the association have opened their doors tothe vast public. Cantine Aperte has attracted the attentionof both local residents and tourists as well as the youngergenerations who, in ever increasing numbers participate inthis cultural and worthy experience.

1.000 wine cellars open to the 1 million visitors...

Get here your Le Marche Itinerary: movimentoturismovino.it

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Saladini Pilastri Rosso Piceno 2008April 3rd, 2012

You might look at the long exotic-sounding name and think“Wow this must be a fancy schmancy expensive wine”.Except it wasn’t. For $8.99 this wine is a steal!

Rosso Piceno is a red wine blend made from 70% Sangioveseand 30% Montepulciano, both which are the two mostharvested native grape varieties in Italy. This particular onealso happens to be made from organically grown grapes!

So when I first opened this bottle of wine and tasted it,I was underwhelmed by the flatness and lack of flavor.However when I let the wine breathe (by pouring it througha nice Vinturi aerator my mother bought for me), the flavorsseem to come alive and I was able to taste things that weremasked before! The change was pretty astonishing and I waspleasantly surprised what a difference aerating makes onthis one...

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In the Land of Senones Gaulish tribe:Venturi Roberto, Castelleone di SuasaApril 3rd, 2012

Founded in the '70s by Filiberto Venturi in Castelleone diSuasa, the farm is now run by the son Roberto. It boast 8hectars of vineyard with prevalence for Verdicchio, Aleatico,Montepulciano, Muscat and Sangiovese. WinemakerPierluigi Lorenzetti, bottles produced 70,000.

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Organic Wines Le Marche: Allevi MariaLetizia, CastoranoApril 3rd, 2012

Started in 2004, the firm possesses 3 cultivated hectarsof grapewine following the laws of biological agricolture inItaly. Montepulciano, Pecorino and Cabernet are the raisedvines. Bottels produced 6.000

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Vino Cotto Wine ProductsApril 3rd, 2012

Vino cotto wine products, loosely translated as cookedwine generally refers to wine varieties produced in Marche,Abruzzo and Calabria in Southern Italy. These types of wineare usually produced by individuals for their personal userather than for profit or commercial interests. However,vino cotto wines have enjoyed rising popularity amongwine enthusiasts and wine collectors, generally due to theexposure given by established chefs who use vino cotto winesin their signature recipes.The first step in producing high quality vino cotto wine liesin the selection of excellent late harvest grapes which arethen pressed. The juice extracted from these grapes, hereonreferred to as the grape ‘must’ is then slowly cooked in acopper vessel over low heat for over fifteen hours...

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Le Marche at Vinitaly 2012 - ProgramApril 3rd, 2012

Sunday, March 25, 2012

13.00 - 14.00: Decanter13.00 - 15.00: Press Conference organized to present theMarche Region Programme - Events Vinitaly 2012Vernaccia di Serrapetrona - Issuance of stamps, Prof. AngeloDi Stasi - President of the Commission for study and cardprocessing postal stampsDOCG Offida Pecorino - New name for the region Marche1 st International Wines for Fish Selection - Presentation14.30 - 15.00: Tasting

Live with TVRS television

16.00 - 17.00: Cangrande Medal Award

Monday, March 26, 2012

13.00 - 16.00: Wine Tasting with the German delegation andtasting of typical products led by journalist Steffen Maus15.30 - 16.30: Musicultura presents the 16 finalists16.00 - 17.00: Decanter

Tuesday, March 27, 2012

11.00 - 13.00: 5 provinces present a project on Italian DOCG15.00 - 17.00: Focus on the export of wine in the U.S.16.00 - 17.00: Decanter

Wednesday, March 28, 2012

11.00 - 13.00: Wine Bloggers - New opportunities forpromotion16.00 - 17.00: Decanter

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Wines and People of Le Marche: RioMaggio, MontegranaroApril 3rd, 2012

The history begins with Graziano Santucci, founder of thecompany in 1976, who dedicated to his vineyards passionand care with a strong attention to tradition, knowledge thatGraziano taught to his son Simone.Simone Santucci, after the father's dead, has implantedvineyards for the production of two important D.O.C. winesof the region Le Marche, especially for the area between thedistricts of Ascoli Piceno and Macerata: Rosso Piceno andFalerio dei Colli Ascolani.During the last thirty years of activity, Simone and his wifeTiziana have been working with enthusiasm, following theirinstinct to make their dream of success come true.

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8 New Wines, Spring is arriving in LeMarcheApril 3rd, 2012

Greeting from PS winery and Nascondiglio di Bacco and thebeautiful Marche

We sat down with our 2 winemakers and a beautiful redheadto come up with our Bordeaux blend last week and aftertrying each of the 4 bordeaux varieties we had "in purezza",we proceeded to try the first logical blend which was basedon how much of each we had in barrels. That was prettydecent, but decidedly towards the Pomerol style with lots ofMerlot. I encouraged our chief winemaker to try some otherblends and thus the next try was with 25% of each. This wasactually a bit better and really brought out the Cab. Franc.Finally, we tried a bit less Merlot, more Cab. Sauvignon andequal portions of the Petit Verdot and Cab. Franc and thatseemed to be the consensus favorite. Final blend for thiswine will be 1000 liters of Merlot, 750 L of Cab. Sauvignonand 500 L of the other 2. The IGT Rosso or base red (with nobarrel aging) for 2011 will either be half Cab. Sauv. and halfMerlot or perhaps 40% of each of those 2 and 20% Syrah.The 2010 Syrah has decided it will stay in its wooden barrels/tonneau for another year before release and rules dictate thesame for the DOC Offida Rosso from 2010. We will also bebottling the slightly wood aged Pecorino from 2010 as well

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as the 2011 Pecorino, which had a very low yield but is ofhigh quality. Finally a limited edition of 300 bottles of eachof the Bordeaux varieties will be available in wooden displaycases along with the blend. Bottling is scheduled for May andrelease of the reds should be around Christmas, 2012...

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Sparkling wine Pecorino Brut CherriApril 3rd, 2012

Pecorino Sparkling wine Brut Cherri is obtained from aselection of grapes from the ancient Pecorino vine. A winewith a cool, fruity, acidulous palate, good density and bodywith lasting sparkle. Hay-yellow colour, with hints of apple,pineapple and broom.Serving temperature 8-10°C.Alcohol 11,5%.Type of glass tulip.Packing in cartons of 6 bottles.

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Offida Passerina DOC "Castrum" -Cantine Il CrinaleApril 3rd, 2012

White wine grapes produced with "Passerina" fromyellowish light and fruity taste that recalls the flower ofacacia, has a taste crisp and dry with a persistent aftertaste,ideal union with fish and the first Mediterranean cuisine.

Production area: Born in the hills of Piceno where the grapePasserina represents history and tradition.

Grape: 100% Passerina.

Organoleptic characteristics: The colour is light yellow withgreen reflections. Fresh smell, fruity, floral and herbaceoushave a clear hint of acacia flower, but also exotic fruit andhoney. The taste is just as crisp, with hints of green apple.At the same time it is dry and characterized by obvious hintsminerals. The aftertaste is bitter but with spicy notes, verypleasant and persistent. High levels of acidity. Overall wineis an intense, full-bodied, aromatic.

Service: Serve tulips flared at a temperature of 8-10 ° C.

Pairing: A fresh and dry wine that perfectly pair withthe Adriatic coastal cuisine based on fish ans ses food.Mediterranean cuisine: light sauces pasta dishes enrichedwith seasonal vegetables.

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Vallerosa Bonci Verdicchio dei Castellidi Jesi Classico "Carpaneto"April 3rd, 2012

Vallerosa Bonci Winery, Verdicchio dei Castelli di Jesidoc, the Carpaneto represents the most typical Verdicchiothat the Cupramontana area has to offer. This amazingwine received and keeps receiving high recognition andit is identified as the MOST REPRESENTATIVE IN THEAREA !!! Elegant, full bodied, white wine, long finish,intense, fruit forward.

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Budget Wine of the Week: 2010 PievaltaVerdicchio dei Castelli di JesiApril 3rd, 2012

Average Price: $17 It is made from the indigenous Italiangrape Verdicchio. While not the cheapest of wines, it offerstremendous value in the under-$20 range.

The Taste: Lemony, straw color with restrained yet invitingaromas and flavors of citrus, red apple and apricotwith nuances of fresh flowers, honey, pronounced earthyminerality and a wonderful nutty note on the finish. On thepalate it is wonderfully crisp and refreshing, juicy mouthfeel.The texture is moderately rich with lots of extract and flavorconcentration. Long minerally finish with a delightful spicykick.

At the Table: Because of the fairly rich palate and mouthfeel,this wine pairs well with a wide variety of dishes such asscallops, pan-fried white or oily fish - we enjoyed it withspanish mackeral. It would also be fantastic with a simpleherbed roast chicken or veal scaloppine served with creamymashed potatoes.

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Fattoria Laila Rosso Piceno on the USMarketApril 3rd, 2012

Rosso Piceno is the largest AOC of the Marche region ofcentral, coastal Italy. By regulation the wine must be 65%sangiovese – after that you can throw pretty much anythingelse you like into it. I guess the rosso is indicative that this isred wine – not chardonnay!

I drank it in the evening whilst prepping a really delicious3 meat Bolognese. I like having a wine from the countrywhose food I am cooking. Spag Bog needs an Italian wine.I had the Fattoria laying around so out popped the cork. Ilove remembering why I bought the wine for the store inthe first place. Memories came back to. The wine is richwithout being OTT. Lots of good red and black fruit, nothingdamaging, no high acidity, no flawed flavors, just pure wine.Color was garnet and clear, aromas were sweet nothingexcessive, and the flavor really easy.

You can’t drink heavy wine every night, sometimes not at all,and I get so much more excited over drinking a cheapy likethis when everything, including the price, comes together.Loved it, loved the Spag Bog.

Producer: Fattoria LailaVintage: 2009

Varietal: Sangiovese/Montepulciano

Country: Italy

Region: Marche

Production: I would guess quite large

Availability: Yes. $14.00 pb. $11.90 pb on a case

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Brunori Verdicchio dei Castelli di JesiClassico San NicoloApril 3rd, 2012

Another from Moore Brothers from their recent 10% off sale.This was medium bodied and lemony.

The 6 hectares of the San Nicolò vineyard are locatedin the heart of the Verdicchio D.O.C., 200 meters abovesea level. The varietal has been vinified in this area sincethe 15th century. Having produced excellent Verdicchio forthree generations, the Brunori family has achieved a perfectbalance of tradition in the vineyard (no chemicals, hand-harvesting, respect of the sandy soils) and innovation in thecellar (soft-pressing and microfiltering). The result is a wineof structure and fleshiness, with beautiful aromatics and alovely, nutty finish. This is also a wine for aging - 5 to 8 years- taking on more complex layers of aromas and textures.

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Sampling the Wines of Velenosi atMacArthur BeveragesApril 3rd, 2012

I was recently at MacArthur Beverages when Anne Hayof Domaine Select Wine Estates and Andrea Bianco ofAzienda Vitivinicola Velenosi were sampling five wines fromVelenosi. Tim called me over and as this was a new producerfor me I had great fun trying the wines because I rarelydrink wines from the Marche region of Italy. I started withthe strongest value of the bunch. The 2010 Querci Anticawhich was a stand out for its intense floral qualites, perhapspolarizing to some, it is one I enjoyed and a bottle I will

certainly purchase. Stepping up in price the 2007 Rossio delFilare had an edge with its depth of fruit over 2007 Ludi. Myquick impressions are below along with the suggested retailprices...

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Tasted Le Marche Wines: Cocci GrifoniLe Torri ReviewApril 3rd, 2012

Another wine from Tenuta Cocci Grifoni. This time their 'LeTorri' Rosso Piceno DOC Superiore 2007. A good plummy-liquorice flavoured Montepulciano/Sangiovese mix. Perfectwith meat and game or even intensely scented foods liketruffles or mature cheeses. Cin-cin!

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Awarded Wines of Le Marche:Verdicchiodi Matelica Riserva Mirum 2009 –Fattoria La MonacescaApril 3rd, 2012

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This Verdicchio di Matelica riserva is a wine that has beenprized with "5 grappoli" by the AIS Guide "Duemilavini" ed.2012.

Classification : Verdiocchio di Matelica Riserva D.O.C.Grape varieties : I00% VerdicchioGrowing area : Contrada Monacesca, Municipality ofMatelica.Vineyard size : 3 hectaresVineyard aspect : North-southSoils profile : Predominantly clayeyTraining system : Vertically-trained arched or double-arched caneVineyard age : 30 yearsVineyard density : 1.800 vines/hectareVineyard yield : 2 kg/vineVineyard altitude : 400 metresHarvest period : Third-fourth week in OctoberVinification process: Hand picking of the gapes. which hadbeen left on the vine an extra two weeks until slightly over-ripe; they were immediately lightly pressed with no use ofSO2 followed by 20 day fermentation at 20°C in stainlesssteel. The wine rested on the fine less until spring andundenwent natural malolactic fernentation in early summer.Maturation : Eighteen months in steel and six in glass. thenoofficially released December 1, two years from harvest, inaccord with regulations.Sensory profile: A wine of great distinction produced only inthe finest years; the slightly oser-ripe yerdicchio grapes areits remarkable resource.

Combined with a lengthy maturation. these grapes yield aremarkably aromatic nose. which releases intense scentsof toasted almonds, citrus. honey and crusted bread; withcellaring, the bouquet will develop still greater complexity.On the palate. it immediately expands to astoundingrichness and suppleness balanced rich and seeminglyendless. It is ideal with non-aged cheeses, cured-meatantipasti, and sauced poultry and veal.

Serving temperature: l2°CProduction quantity : 20.000 750 ml bottles and 500 L5 lt.magnumsCellaring potential : 10 years or more

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Awarded Wines of Le Marche:Verdicchio dei Castelli di Jesi ClassicoSuperiore San Michele 2009 – BonciApril 3rd, 2012

This Verdicchio del Castelli di Jesi Doc Classic Superior is awine that has been prized with "5 grappoli" by the AIS Guide"Duemilavini" ed. 2012.San Michele is a white wine, obtained from the wine-makingof gapes of a vineyard located in ‘St. Michele‘ area. The goodSouthern Exposure and 400 mt. above the sea level createa particularty appropriate micro-cimate for the prodictionof quality grapes. A special element of this area is theconsiderable thermal contrast between day and night in thelast phase of gape ripening, by guaranteeing in this waya stability of aromatic precursors. The moderate yield perhectare, the implantation age, the

clonal varieties of Verdcchio create the ideal condtions forthe production of this ‘cru".

Alcohol Content: 14% vol.Colour: briliant, straw-yellow, gold dotted.Bouquet: floral with light aromatic sensations of anise,acacia, peach, hazelnut and citrus fruits.Taste: soft, delicate and greatly structured with an almondyaftertaste.Serving Temperature: 14°C.Gastronomy: ideal for fish, but it can also match white meats.

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Preservation: it is at its best after one year of bottling. but itcan be preserved even for several years.

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