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Falerio dei Colli
Ascolani
Production area
It includes the hill territory of the Ascoli Piceno province, except for
the high-hills area, the mountain and the base of the valley.
Grapevine
The predominant grapes are Trebbiano toscano. They may, up to a max, of
20%, be jointly or individually present with other authorized non aromtic
white grapes.
Characteristics
Appearance: pale yellow hues.
Should the grape be harvested early so as to obtain a fresher, more lively
acidic wine, a green hue is notable.
Scent: slight and fresh scent of green apples, acacia and peach flowers
and so on.
Flavour: dry, palatable,
harmonious and slightly sour. Together, the smell and taste of this wine
is gently dispersed between a pleasingly perceived sweetness and
bitterness.
Alcohol content: min 11,5°C.
Optimum age
It should be drunk when it is young, better within the first year. In the
best areas by vocation or in connection with the best harvests, the
structural character and quality of this wine will last for over 24
months.
Accompanying Foods
A stimulating aperitif when served at 8°C. It goes well with
crustaceans, raw molluscs and steamed cephalopods.
The musk flavour of
"moscardino", cooked in a sealed saucepan without any water or
condiments, emerges with the freshness of Falerio.
It compliments crayfish, cooked amongst laurel leaves, just like fisherman
use to cook crays on their sailing boats.
At 10°C Falerio offers a
delicious union with a complex palate of green, full flavoured, subtly
fried olives "Tenera Ascolana". It goes well with simple and
cooked meat dishes, steamed and, or sweet tender vegetables.
At 12°C it
is sufficiently smooth enough to be served with tender, semi-rich.
slightly sharp cheeses.
© 2001 Liberation Ventures Ltd.
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