The area that falls back on the hills of the Ascoli Piceno province, between the
Aso and Tronto rivers. In 22 municipal towns Offida Pecorino and Offida
Passerina are produced. Offida Rosso is found in 17 municipal towns. Vin
Santo is limited to the Offida and Ripatransone territories.
Rosso: a mixture of the least 50% of Montepulciano grape and at least
30% of Cabernet Sauvignon grape. They can be blended with up to a max. of 20% of
other authorized red grapes from the Ascoli Piceno province.
Pecorino: at least 85% of Pecorino grape; can be blended with up to a
max. of 15% of other authorized or recommended white grape varieties from the
Ascoli Piceno province.
Passerina: may be traditionally made just like Spumante, Passito and Vin
Santo. At least 85% of Passerina grape; can be blended with up to a max of 15%
of all authorized and recommended white grape varieties from the Ascoli Piceno
Types of Wines
Rosso, Pecorino, Passerina, Passerina Passito, Passerina Vin Santo,
of Offida Rosso
Appearence: ruby red in colour with a garnet tendancy
Scent: complex, slightly ethereal.
Flavour: dry, harmonious, palatable.
Alcohol content: min. 13°C.
Characteristics of Offida Passerina
Appearence: both are pale yellow
in colour, however, the Passerina has golden hues whreas the Pecorino has pale
Scent: characteristic, palatable.
Flavour: palatable, typical.
Alcohol content: the Passerina and the Spumante min. 11.5°C; Pecorino
min.12°C; the Vin Santo and Passito min. 15.5°C.
Offida Rosso is aged for 2 years, 6 months of which are spent in oak barrels.
The Offida Pecorino and Passerina are best drunk when young. Vin Santo is best
after a period of 18 to 36 months of ageing, half of this time being spent in
Wine of notable structure, the Offida Rosso is best served with regional
gastronomic delights: "vincisgrassi" with giblets of chicken
specilities, stuffed pigeon and red game meats. The Offida Pecorino is a young
wine of a pleasing acidic vein and is best served with seafood cocktails and
crustaceans, and after a year of ageing it best accompanies white meats and
flavoursome soups. Fish specialities and vegetable soups accompany the Offida
Passerina best. The Passerina Spumante goes well with seafood cocktail and witgh
stuffed and fried ascolane olives. The Passito is optimal when served with
seasonal cheeses and concetione's dry.
© 2001 Liberation Ventures Ltd.