Its geographic reference is the promontory of Mount Conero overlooking the
Adriatic sea, south-west of Ancona and the surroundings hills. Its distrtic
includes 7 councils: Ancona, Camerano, Numana, Offagna, Sirolo and parts of
Castelfidardo and Osimio.
Montepulciano grapes are predominant. Up to a max of 15% of Sangiovese grapes
can be blended.
Appearence: it is deep ruby red in colour, clear and brilliant with
Scent: it has a pleasant winy scent in the first period. This gades
during maturation, and becomes fruity and floral:
Flavour: it is palatable, harmoniuos, dry, tannic and full-bodied. During
maturation it gains smoothness then it becomeseven more persuasive with a
Alcohol content: min. 11,5°C. The
minimum alcoholic content of Riserva is 12,5°C and its ageing time at least 2
years, commencing from the 31st of March the following year and finishing with
the grape harvest the year thereafter.
Some productions maturation lasts about one year with a refining period spennt
in oak barrels. Special selectons are left to mature for 2/3 years or more, and
they can be put down for a long time.
A year from its harvest, the Rosso Conero, fruity, palatable and with
tannic tendancies, is pleasantly coupled with rich, succulent, aromatic and even
sweet foods. The more mature and smooth it is, the better it goes with filled
pastas and first courses based with a red sauce or meat. It is customary in the
city Dorica to cominate Rosso Conero with "stoccafisso all'anconitana"
(dried cod), a dish that supports the contasting bouquet of the scarcely matured
wine with the rich aromatic sauce and extra-virgin olive oil used to dress
it. Foods filled with fantasy and taste are acknowledged as a regional
speciality: a pleasant affinity is nearly always obtained with a smooth and
mature Rosso Conero.
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