LE MARCHE

Marche Food & Wine

Offida



Offida

Rosso, Pecorino, Passerina, Passerina Passito, Passerina Vin Santo, Passerina Spumante

Production area
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.

Grapevine
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 province.


Types of Wines
Rosso, Pecorino, Passerina, Passerina Passito, Passerina Vin Santo, Passerina Spumante.

Characteristics 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 and Pecorino
Appearence: both are pale yellow in colour, however, the Passerina has golden hues whreas the Pecorino has pale green hues.
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.

Optimum age
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 small casks.

Accompanying Foods
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.


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