Located in the central-east of Italy, stretching from Umbria to the Adriatic coast, Marche internationally remains under the radar in terms of great Italian wines. This perception is about to change, because increasingly the Marche region produces a number of stellar white and red wines.
Winemaking in Marche goes back thousands of years, with influence coming from both the Etruscans, Romans and Lombards – and the many grape varieties these brought along. In this light it is interesting that today some 2/3 of grape production in March is concentrated on only three grapes.
The king of the white grape – making up a third of total production – in Marche is the Verdicchio. Some of the best known being Verdicchio dei Castelli de Jesi and Verdicchio de Matelica. These are crisp wines with lively acidity and herbaceous undertones. Red wines in Marche are predominately made from the Montepulciano and Sangiovese grape varietals – with the Montepulciano contributing with soft flavours and strong colour and the Sangiovese adding savoury flavours of dark fruit, acid and firmer tannins.
Marche’s typography is with the Apennines mountain range turning into rolling hills as one approach to the Adriatic Sea. This and the main rivers Metauro, Potenza, Tronto and Nera provide for a presence of both warm and cool viticultural areas within the region. Soils are also diverse with calcareous, clay and limestone being widespread.
The red grape much used in Marche, “Montepulciano”, may lead many to think of Toscana where the famous “Vino Nobile di Montepulciano” is made. However, the red Montepulciano grape of Marche is different, being a separate noble varietal boasting more firmness and more tannins.
In food, a fine Verdicchio is an excellent match for the local favorite Brodetto di Pesce, a rich seafood stew. It will pair well also with fish in creamy sauces, seafood risotto and spaghetti with clams.
Reds on Montepulciano and Sangiovese blends pair well with classic Italian dishes such as tomato based pastas, pizza and antipasti but when made in a fuller style the Marche reds can easily also stand up to a more hearty fares such a savoury ragu.
Le Vigne di Clementina Fabi
LE VIGNE DI CLEMENTINA FABI, born from a family winemaking tradition. It has its origins in the small territory of Montedinove (AP) at the end of the 1800s, when the Fabi family bought some land and started farming and planting the vineyards that, still today, continue to produce the grapes from which we obtain our wines. In 2008, after two centuries of vine cultivation on this land, the LE VIGNE DI CLEMENTINA FABI winery was fonded. Ancient history, modern technology, organic cultivation: we produce and transform the grapes by obtaining products of character because they are cultivated interpreting a terroir, unique and unrepeatable as that of Montedinove located in the hinterland of the Marca Picena, a few kilometers from the Adriatic Sea, at the foot of the Sibillini Mountains at 600 m above sea level.
SPINSANTI CATIA - TENIMENTI SPINSANTI
I still can not explain what was the driving force that prompted me to leave my certainties and to commit myself beyond every my limit between these my vineyards. How much work, how many sacrifices, how much effort. Maybe, I might find the causes of my transformation in that archaic concept that leads those who grew up in these places and have breathed the scent of a father’s passion to reclaim the thin thread that binds him to the ground. The cause of the choice to completely change my life, taking this new job, completely unknown to me, it should probably be sought in the genes of a sentiment inherited for viticulture that my father transmitted me, or it may have been the desire to put myself at stake, or the idea that there was another life beyond what I was leading. Among all the factors that have interacted in this choice, I think it was his desire to leave to my daughter Anna, whom I love more than anything in the world, a tangible mark of my passage on this earth. Catia Spinsanti
Family farm growing only autocthonals varieties of grape (Montepulciano, Sangiovese, Passerina and Pecorino) in south of Marche region, in the Piceno area. We produce tipicals wines of this region like Passerina docg and Spumante, Pecorino docg, Rosso Piceno Superiore and Offida rosso docg .
Armilla Italia porta sulla tavola degli amanti del buon vino, vini eccellenti con una precisa identità territoriale. E' nostro compito farvi testare vini unici nel loro genere. l nostri vini rappresentano il tipico prodotto legato alle peculiarità del territorio dal quale proviene. Ci piace pensare che il nostro consumatore possa abbinare le caratteristiche organolettiche e sensoriali di un vino ai suoi ricordi personali e alle percezioni di piacere legate alle eccellenze ambientali, storiche ed artistico-culturali del territorio di origine. Armilla Italia brings excellent wines with a precise territorial identity to the table of lovers of good wine. It is our job to make you test unique wines of their kind. Our wines represent the typical product linked to the peculiarities of the territory from which it comes. We like to think that our consumer can combine the organoleptic and sensorial characteristics of a wine with his personal memories and the perceptions of pleasure linked to the environmental, historical and artistic-cultural excellence of the territory of origin.
L’azienda Agricola Lumavite nasce nel 2002 con l’acquisizione di un podere di circa 8 Ha nel comune di Rapagnano (FM) , podere dove storicamente veniva coltivata la vite e dove da oltre 70 anni era presente una piccola cantina di vinificazione per la vendita locale. Progetto che trae origine dalla passione per il vino del suo fondatore Giancarlo Testa , i cui nonni erano gia proprietari , in un altro comune , di vigneti e di rivendita di vino sfuso ( la tradizionale cantina) , come era tradizione negli anni del primo novecento. Passione , quindi che proviene da un DNA contadino che non ha subito trovato la sua realizzazione in quanto le “ nuove” generazioni si sono allontanate dalle tradizioni famigliari avendo esperienze lavorative diverse sia nazionale che internazionale e che hanno permesso di poter maggiormente apprezzare il vero“ senso della vita” . Coadiuvato dall’enologo Giovanni Basso , che ha subito sposato la filosofia aziendale, si sono ottenuti i primi risultati . I nostri vini TUSIANO ( 100% Montepulciano) , FRASSETO ( 100% Sangiovese), VIDACILIUS ( Montepulciano, Sangiovese, Syrah ) LAFRENIOS (Falerio) SAMI (100% Syrah) FOS (Rosato)che sono la summa di tale filosofia, Qualità, rispetto della terra , convivialità. Qualità in quanto non si accettano compromessi ne in vigna ne in cantina. Il buon vino si fa in vigna e non in cantina. Quindi cura rigorosa della vigna, raccolta manuale, bassissima resa per ettaro, cernita dei piccoli lotti vinificati per ottenere solo l’eccellenza. Rispetto della terra. Non si utilizzano ne diserbanti ne pesticidi, trattamenti non sistemici, concimazione organica con letame e sovescio di leguminose , utilizzo di lieviti “ selvaggi” e non selezionati nella vinificazione, non filtrazione al momento dell’imbottigliamento. Convivialità . Chi acquista il nostro prodotto ne sposa la filosofia ,non sono clienti ma compagni di un viaggio che tutti auspichiamo il piu “ricco” possibile.
Our vineyards are entirely comprised within the Abbadia di Fiastra nature reserve and are characterized by calcareous clay soil, particularly suitable to obtain high quality and very healthy products. Our vineyards are cultivated with no synthetic chemicals, we perform vinification in the cellar only by means of our wine products and procedures in compliance with European Regulation n. 203/2012 about biologic wines. We joined the Ministry of Environment V.I.V.A. program, which through four environmental sustainability indicators (Air, Water, Vineyard, Territory) allows us to transparently display the impact of our grapes and wine growing on the environment. We consider ourselves as caretakers of the territory, willing to protect the environment and the country landscapes, as well as the product safety and the consumers’ health. The vines, almost exclusively indigenous, have been selected on the local traditions of Marche.
Podere Casella Muzighin
I vini “Profumo di Rosa” e “Poggio ai Prati” 70% Aleatico, 20% Ciliegiolo. La vigna produce meno di 30 q/ettaro con raccolta a mano delle uve. Il vigneto è coltivato esclusivamente con prodotti ammessi in agricoltura biologica ed è certificata dal 2020. In cantina pulizia, nessuna filtrazione, uso esclusivo di contenitori di acciaio e limitatissimo uso di solfiti. Vini secchi con tenore di solforosa totale di 20 mg/litro Profumo di Rosa: Produzione 2017, 500 bottiglie, alcool 14,5%, Solforosa totale 20 mg/l.. Alla vista si presenta di colore rosso porpora scuro. Il vino risulta decisamente consistente. Entrata intensa di rosa, viola, pepe verde, sbuffi di rosmarino, si alternano a mirtillo rosso, visciola e corbezzolo maturo. Ricordo di spezie dolci. Ha struttura ed è teso nei tannini, abbastanza fresco. Il vino ha lunga e piacevole persistenza. Abbinamenti: Carni rosse alla brace, arrosti, primi piatti a base di carne, coratella d’agnello, stufati. Temperatura di servizio 16-18°C Poggio ai Prati: Produzione 2018, 1000 bottiglie, alcool 13,0 %. Solforosa totale 23 mg/l. Alla vista si presenta di colore rosso rubino carico di vitalità con intense sfumature violacee. Il vino risulta abbastanza consistente. Entrata intensa di viola, geranio e lillà. Ricordo di spezie dolci. Al gusto è abbastanza caldo, morbido, con tannino evidente ma non spigoloso, abbastanza fresco. con buona persistenza gusto olfattiva. Abbinamenti: Carni rosse alla brace, arrosti, primi piatti a base di carne, trippa in umido. Temperatura di servizio 16-18°C
Tenuta di Tavignano
Tenuta di Tavignano was purchased in 1975 by Stefano Aymerich di Laconi and his wife Beatrice Lucangeli. Both of their family boast an antique tradition in wine production and they decided to start their winery here in the countryside of Cingoli, which is known as the Balcony of Le Marche. In early years, the estate focused primarily on the cultivation of cereals, vegetables and forage. In the 1990s, however, the business model was changed to enhance the wine-making heritage and to become producers of autochthonous varieties. The trend at that time was to produce privileged international varieties but the owners wanted to focus on the native grape variety of the land: the Verdicchio.
Casa Lucciola is a small family-run company, focused on wine making. Certified for organic agriculture since 1998 and embracing biodynamics since 2014, the Cruciani family produces and bottles Verdicchio di Matelica DOC. Why have we chosen to practice organic agriculture and more recently biodynamics? Because we are convinced that people engaged in agriculture have the task and responsibility of safeguarding the health of soils, ecosystems and people for future generations. Our beautiful vineyards are established in the 4 acres surrounding our home and winery. Facing south-west, on a hill of 430 metres elevation named Casalucciola, we are in the heart of Verdicchio di Matelica, in the Macerata province of the Marche region. Our soil is mainly clay, rich in limestone, which nourishes our grapes until, with a little help, they become our Verdicchio di Matelica. We believe that agriculture should involve working hand in hand with Mother Nature through natural processes. As wine makers, we also strive to balance our ethos with manufacturing a high quality product that offers a special sensory experience - unique and different every year - which pleases our customers and respects our planet. We would like to be on earth together, in harmony.
Tenute Rio Maggio was founded in 1976 by Santucci Family and is located in Marche Region, in the fascinating countryside of Montegranaro, in a prevalent hilly territory, at good exposure to the sun, cooled by sea, with nighttime breezes which are very suitable to viticulture. Rio Maggio’s vineyards enjoy a privileged position and an extremely favorable microclimate, thanks to its proximity to the sea, which is only 15 km far. We are a dynamic family run company. We always pay the greatest attention respecting the identity of every vines, aiming to create “wines of vineyard”, each one with its specific characteristics, but all recognizable by their terroir. All our wines are the result of the active and hard work of Santucci Family and of all the members of the Team. Our wine selection comes from few different autochthonous wine varieties such as: Pecorino, Passerina, Verdicchio and Trebbiano (as for the white production), Montepulciano and Sangiovese (as for the red production). We produce wines in a conscious way, which means that our work in the fields is highly attentive to the vineyards needs. As a small family company we are able to prioritize Quality and Naturalness of the wine in every stage of our work: harvest is handmade with accurate selection of grape bunches, we use small boxes (max 20kg) to preserve the integrity of the single grape, we limit the utilize of sulphite, we use phyto-sanitary products with low impacts on nature and we implement scrupulous winemaking techniques. https://riomaggiovini.it/
The wine estate Azienda Agricola Valturio was founded in 2002 with the aim of restoring the production of high quality wine to Montefeltro, a region located in the middle of Italy between the Marche, Tuscany and Romagna. The history of the winery is a history of perseverance and passion. The soil where we have planted our vines in 2003 were left abandoned from the 60s. We have done an important work of reclamation, restoring old plots made with hoes. We have rediscovered an ancient spring that we use for the winery which is also self-sufficient, as far as the electricity is concerned, thanks to the photovoltaic roof. We have planted the vines already present in this area: Sangiovese, introducing some non-autochthonous vines such as Pinot Noir ' Merlot and Cabernet Sauvignon with the intention to improve the potentialities of the territory. We leave the production of the wines to vineyards, refusing to use any chemical treatments but selecting manually the grapes when they are still green to leave the ecosystem rich and unchanged as it is today. The name, the logo and the label of our first wine, Valturio, are a tribute to the history of these lands. The war machine on the label was designed at the middle of XY century by Roberto Valturio for De Re Militari, a book about the Art of the War, appreciated also by Leonardo da Vinci. Azienda Valturio is located at an altitude of 450 metres. The vineyards stretched over I 0 hectares in the form of an amphitheatre facing West; at its steepest the gradient is 40%. 7,000 - I 0,000 plants per hectare are grown in the free-standing alberello (gobelet) system. The yield amounts to less than fifty quintals of grapes per hectare.
Our philosophy is to produce a wine that is the result of the nature and nothing else. The principle is to extract pure grape juice without contamination during the phase of the production, we produce a wine free of impurities with a “Natural stability”, this method allow us to drink a wine that is the result only of the fermentation of the grape juice, without adding chemical additives. we want to produce a pure wine, avoiding in some cases the use of the chemistry. We would like to give to our clients the perfect sensations and emotions that the nature can give us naturally for free since ages Starting from a selection of the grapes hand-picked, the process allows you to drink a “good” wine made from processing grape juice, without any additional additives. We work sustainably, organically and biodynamically in the vineyard and with minimal interventions in the winery. Much of the farming is labor intensive, and all of the picking and selection is by hand.
Tenuta Ca' Sciampagne
L'azienda è situata a pochi chilometri dalla città di Urbino, cuore del Montefeltro, all'interno del parco naturale dei monti delle Cesane a circa 400 metri sul livello del mare. Azienda vitivinicola a conduzione familiare certificata biologica produttrice di vini naturali. Vini prodotti con raccolta delle uve manuale, fermentazione dei mosti spontanea, mosti non chiarificati, non filtrati, vini anche senza solforosa aggiunta. Produciamo vini bianchi,surlie (pet nat), orange (macerati), rossi e passiti di altissima qualità affinati per lunghi periodi in botti realizzate con legname locale (rovere, frassino, acqacia, ciliegio e gelso). Coltiva circa nove ettari di vigneti delle seguenti tipologie: -A bacca bianca come il Bianchello del Metauro, lo Chardonnay, il Sauvignon blanche e l'Albana -A bacca nera come il Sangiovese, l'Aleatico e l'Alicante
For over a century our family has dedicated itself to the care of its own vineyards and the production of wines that are sincere expression of the Piceno territory. We practice sustainable agriculture, respectful of the local traditions and guardian of the healthiness of the environment and the beauty of the landscape. We believe in the centrality of the soil and nature, for this reason we respect its cycles and its balance. We practice sensitive agriculture that respects the rhythms of the earth and the succession of seasons. We refuse the use of any corrective measures aware of our role as custodians of an environment and a landscape, the Marche region, evolved over the centuries thanks to the meticulous work of local farmers. Our wines reflect the soul of the territory in which they are born, taking with them a wealth of history, traditions and personality. With deliberate intention we plan every operation in the field and in the cellar to ensure the entire production cycle of our wine remains in harmony with the environment. The fertilization of the soil with organic compost, rational use of water, the refusal of chemical additives and animal derivatives and the use of renewable energy are some of the measures we use for this purpose. Our vineyards are up to 60 years old. When harvest time arrives we select the ripe and healthy grapes by hand. Once in the cellar the fruit is immediately vinified in steel, wood barrels or amphora, thanks to the proximity of the vineyards and the cellar. We allow indigenous yeast located naturally in our region to spontaneously and naturally initiate fermentation.. Once the fermentation is complete the wine are patiently left to age on the fine lees in order to develop aromatic richness, phenolic and tannic This targeted and non-invasive oenological technique guarantees the highest quality and allows us not to use chemicals or invasive techniques to stabilize our wines.