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Rosso Piceno Superiore
Production
area
It is limited area that faces south-west along the last part of the
left bank of the Tronto River. It is a series of jhills, from east to
west, from the Adriatic Sea as far as Ascoli Piceno.
Grapevine
It is made up of 30% to 50% of Sangiovese grapes and 35% to 70% of
Montepulciano grapes. Up to a max of 15% of other authorized red grapes
can be blended, jointly or individually.
Characteristics
Appearence: its colour is not a very deep ruby red. With ageing, it
tends to go garnet red.
Scent: pleasant, full, fruity and winy. It becomes slightly
ethereal at threee or four years of age.
Flavour: palatable, warm haromonious and pleasantly dry. It is
full-bodied, smooth and persistent and is reminiscent of the fragrance of
flowers and liquoruce roots.
Alcohol content: mi. 12°C.
Optimum
age
Rosso Piceno Superiore is released on the market one year after
vinification. Its quality improves with ageing into oak barrels.
Accompanying
Foods
When serving this wine with food, its structure and state of development
need to be taken into consideration. The more mature, smooth and harmonic
the wine is, the more flavoursome and succelent the accompanying foods
are. Hence, the exuberance of one or more of the ingredients of a dish,
verifies the contrast of the wine which creates harmony and statisfies the
palate. It's a wine with excellent qualities and harmonizes well with
truffle based dishes, beef, pork, lamb and game meats. A wine which
emphasizes the flavours of homemade bread, walnuts, matured spring
pastured pecorino, aged parmesan and smooth, well matured gorgonzola.
© 2001 Liberation Ventures Ltd.
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