D.O.C. Wines from the Marche

Verdicchio dei Castelli di Jesi. The production zone is comprised primarily by the hills in the centre of the province of Ancona. This is a dry white wine with a pleasant, slightly bitter aftertaste. It can accompany a variety of food; above all fish, but also white meat, mushrooms, truffles and fried vegetables. 

Lacrima di Morro d'Alba. The production zone falls within a restricted area comprised of 6 municipalities including Morro D’Alba, from which the wine takes its name. It is a pleasant tasting red wine, soft and full-bodied, dry and quite unique. It is best combined with tomato or ragù based pasta dishes or white meat.

Rosso Conero. The geographical reference is the promontory of Mount Conero to the south east of Ancona. It is a full-bodied, richly corpulent red wine with a dry taste which combines well with filled pastas, red meat, game and mature cheeses.

Vernaccia di Serrapetrona. The production zone is limited to a very restricted area, prevalently the municipality of Serrapetrona in the province of Macerata. It is a red wine with a sweet or dry taste, full-bodied and soft with slightly bitter lees. The sweet version is a classic dessert wine which is excellent with dry pastries.

Rosso Piceno. This is the biggest D.O.C production zone, including the provinces of Ancona, Macerata and Ascoli Piceno. It is a full-bodied, dry, corpulent red-wine. This wine combines well with soups (particularly legume-based soups), salami, pork and roast meat.

Falerio dei Colli Ascolani. The production zone incorporates the hilly territory of the province of Ascoli Piceno. It is a white wine with a dry, full-bodied and slightly acidic taste. It makes an excellent aperitif when served chilled, and best accompanies sea food and crustaceans, vegetable dishes, white meat and sweet, fresh cheeses.

Bianchello del Metauro. The production zone is centred around the Metauro River basin in the province of Pesaro-Urbino. It is a white wine with a dry, fresh, pleasant taste. This wine is ideal with molluscs, crustaceans and boiled or steamed fish.