Denominazione di Origine Controllata

Montepulciano, which here find its ideal habitat, in no less than 85% with the addition of a maximum of 15% of Sangiovese.

Includes the region of the Monte Conero and more specifically the towns of Ancona, Offagna, Camerano, Sirolo, Numana, part of Castelfidardo and Osimo: they are all located in the province of Ancona and they can be visited along the famous Rosso Conero road.

Pleasant and vinous odour in the first period. In maturity, it fades, leaving out the fruity and floral odours.

Very fruity and aromatic persistence on the palate are the main characteristics of the Rosso Conero wine. The bitter tannins that is felt when consumed within the first year, moves to a pleasant smoothness with the passage of the time. Structured and full bodied, the Rosso Conero is notable for its initial fruitiness that turns to fruit, almost jam, with the passing years. Dry and complex, he has a great sense pseudo-caloric due to the low yield per hectare of grapes, to the conformation of the ground combined to the unique microclimate in the Conero promontory.

A year after the harvest, the rosso conero, fruity, tangy, potentially tannic, goes nicely with succulent foods, aromatic acids, also sweetish. More mature and smooth it goes well with stuffed pasta (tortellini, agnolotti, ravioli) and pasta served with red sauces, also meat. It is customary in the Dorian city to combine the Rosso conero with the anconetan stockfish, on condition that the wine is fragrant, just mature, to counter the sauce rich aromas of perfumes.

The DOC has been recognized in 1967 and subsequently amended in 2004 with the release of the DOCG Conero. It comes from grapes grown exclusively on the ridges of the Monte Conero, which overlooks directly the Adriatic sea. The Rosso Conero is the wine of the Marches Regione in which there are more historical evidences. The oldest legend tells us that the Monte Conero is the last hurdle emerged remained from the ancient Adria, a sort of Atlantis sank hours. We find indications of this wine in the time of the Benedictine monasteries: on the found documents, the monks speak explicitly of healing done with the “nectar derived from a particular system in which grapes were grown on the Monte Conero”. Andrea Bacci, Physician to Pope Sixtus V, in a book of 1596 talks much of the Conero wines. Poetic references latest find them by Giacomo Leopardi from Recanati, which in his most unknown writings speaks about wine and drunkenness and refers to wines produced on the slopes of the Monte Conero.

The colour is deep ruby with purple hues in a young age and turns to more mature tones, garnet and orange with the passage to the refinement, which can last over 5 years.

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