Internal Skin Meleoma

The Decani

Mario Lucchetti : via Santa Maria del Fiore, 17/Morro d'Alba (Ancona) / www.lucchettiwines.com
The name Lacrima di Morro d'Alba in recent years achieved a significant increase in vineyards, this demonstrates the growing consumer interest in this Vino.L 'Mario Lucchetti Company with an annual production is around than 100 000 bottles, with a careful selection in the vineyard and a winemaker at nothing short of excellent Alberto Mazzoni managed to hit the bull's-eye with two tears, " Base aged only in steel and the" Guardengo " made grapes that come from older vines, with a shift in wood.


Gioacchino Garofoli : via Arno, 9/Loreto (Ancona) / www.garofolivini.it
Specialists in the production of Verdicchio but also quite capable Rosso Conero with for over 100 years the Family Garofoli and riding high with impeccable wines, confirming the generally high level qualitativo.Con over 50 hectares of vineyards and a production that now exceeds two million bottles year, the brothers Carlo and Gianfranco were able to introduce the brands to the world.


Alessandro Moroder: via Montacuto, 112/loc. Montacuto (Ancona) www.moroder-vini.it
The clay and limestone cliffs of Monte Conero and the favorable climatic conditions are ideal for red grapes.
specialty of this store are the red wine (Rosso Conero ) no coincidence that the most representative wine of this farm is a ( Conero Reserve). Another delight is the Cantina Moroder ( Doric) from Montepulciano grapes, aged in French oak barrels of 225 liters and then aged in the bottle.


Umani Ronchi: ss 16 310,400,74 / Osimo (Ancona) www.umanironchi.com
Umani Ronchi is a company that has 230ettari of vineyards and produces 4 million bottles.
Production varies from Rosso Conero, Tear, Verdicchio dei Castelli di Jesi.Non are other products
dedicated piùa an international market, but bearing a mark of absolute quality.


Casalfarneto: Farneto 16/Serra via de 'Conti (Ancona) www.togni.it
This young company was founded in 1995 has now established itself as one of the wineries that best interpreter's personality Verdicchio dei Castelli di Jesi.
top wines of this winery are: Verdicchio, Rosso Conero, Rosso Piceno and Lacrima di Morro d'Alba.


Monte Schiavo: via Nursery / fraz. Monteschiavo / Maiolati Spontini (Ancona) www.monteschiavo.it
With its 115 hectares of vineyards Family Pieralisi produces about one million and 600 thousand bottles a year.
The Momte Schiavo can diversify produzionein rationally striving so much on wine than on broader consumer vni qualified.

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We drink wine Marche Marche

Bianchello :

Geographical area: Wine from the valley and the surrounding Metauro of Urbino.

Training System : Upside down, cordon, cordon, espalier.

Vines: Bianchello alone.

Yield: 100 kilos.

Harvest : run at hand and normally takes place during the period from mid to end of settembreViene place an monitraggo curves of constant maturity in order to determine the exact date of collection, aiming to keep in particular, a good acidicoche heritage is the basis of the freshness of this wine.

Vinification: The must was decanted after essre in a static, fermented in steel tanks which is maintained at a temperature between 14 and 16 °, for about 8-10 giorni.Il wine made not perform malolactic fermentation to preserve the primary aromas.

Colour: pale straw yellow with golden reflections.

Perfume: fruity and floral.

Taste: leaves the palate clean, dry, lively with a pleasant almond finish.

Alcohol: 12.5% \u200b\u200b.

Serving temperature: 8-10 ° .

Matches: Ideal as an aperitif with appetizers, salads compound and water, simple dishes of seafood and white meat.

Verdicchio dei Castelli di Jesi:

Geographic Area: Air Classic in the area of \u200b\u200bVerdicchio di Castelli di Jesi with a prevalence of grapes from the surrounding areas.

system: A back with screws and double Guyot overturned.

Grapes: Verdicchio 100%.

Yield: From 70-100 tons.

Vinification: Grapes are harvested when mature piena ,pigiatura soffice dei grappoli interi,pulizia del mosto a freddo e una fermentazione a bassa temperatura.

Colore: Giallo paglierino,con riflessi verdognoli.

Profumo: Intenso alla frutta gialla matura si accompagnano elganti sentori di agrumi uniti a note di miele che insieme danno grande complessità e persistenza.

Sapore: Secco e sottilmente amarognolo.

Gradazione alcolica: 11,5-12-13° .

Temperatura di servizio: 10-12°.

Abbinamenti: Antipasti,minestre read, risotto, excel with all the dishes of fish and crustaceans, also also pairs well with meat.

Verdicchio di Matelica

Geographical area: high Vallesina catenaAppenninica Basin and the pre-Marche Apennine Umbro.

Grapes: Verdicchio 100%.

Yield: 100/110 tons.

Perfume: Delicate, fresh fragrance and lingering fruit: acacia, apple, peach and pear.

Taste: Dry, soft and balanced with a pleasant aftertaste bitter.

Alcohol: 12.5-13% .

Serving temperature: 12-13 ° C.

Matches: trattadi is a wine of many combinations, even if it reaches the highest levels with pesce.Ottimo with white meat dishes, sausages and semi-mature cheeses.

white wine Colli Maceratesi Doc:

Geographical area: The hills in the province of Macerata.

Vines: Maceratino 80%, 10% Chardonnay, Trebbiano% first.

Color: Yellow Green-tinged straw.

Bouquet: Floral and fruity .

Taste: Dry and balanced.

Alcohol: 12.5% \u200b\u200b.

tempeature service: 10 ° C.

Matches: For its discretion dishes based on fish, shellfish and white meat, with tartufo.Ideale ideal as an aperitif.

Falerio Hills Ascolani Doc:

Geographical area: The hills between Falerone is stationary with the exception of land in the valley and very humid and those situated at an altitude over 700 m. above sea level.

system: Structure vertical trellis with horizontal cordon.

Grapes: Trebbiano Toscano , Passerina, Pecorino, and could help other non-aromatic white grape varieties.

Yield: 100 tons.

Color: Pale yellow tenue.Qando is anticipated harvest for wine smells very fresh and lively acidity is noticeable shades of green.

Perfume: Wine faint perfume, smell pome fruit and fresh green acacia flowers, peach.

Taste: Dry, fruity and slightly tart harmonic.

Grao Alcohol: 12% .

Serving temperature: 11-13 ° C.

Matches: Stimolamte as an aperitif at 8 °. Delicious with the taste of green olives stuffed Ascolana Tender and fried just 10 degrees. Excellent with fish, soft cheeses and semigrassi and Italian antipasti.

Passerina Igt:

Geographical area: Municipalities of Offida, Acquaviva.

System: Silos and back.

Vines: Passerina.

Yield: 120 tons.

Harvest: manual early October.

Vinification: White in a controlled temperature.

Color: straw yellow with golden reflections.

Perfume: typically own pleasant.

Taste: highly typified and pleasant.

Alcohol: 12.5-13% .

the service temperature: 8-10 ° C.

Matches: aperitifs, appetizers and seafood dishes.

Pecorino DOC

Geographical area: hills near Offida.

system: Structure vertical trellis with horizontal cordon.

Vines: Italico "native" to yellow fruit Pecorino 100%.

Yield: 80-100 tons.

Harvest: hand picked with selection of clusters from first to second week of September.

Vinification: praised the must is fermented in oak barrels of medium size, where it remains for a period of six months in contact with the lees of fermentation.

Color: yellow .

Bouquet: intense and persistent of herbs and flowers of hawthorn, with an intriguing vanilla impact.

Taste: good freshness and flavor on the palate is soft and enveloping.

Alcohol: 14% .

temperature: 8-10-12 ° C.

Matches: young vintage blends perfectly with pasta and white meat and fish, roast fish and cheese.

Lacrima di Morro d'Alba DOC

Geographical area: territtorio in the town of Morro d'Alba.

system: cordon, Guyot.

Varietal: 100% Lacrima .

Yield: 90-95 quintals.

Harvest: hand picked in late September.

Vinification: maceration on the skins for 10 days, then fermented in stainless steel, resulting in transfer casks of oak wood.

Color: ruby \u200b\u200bred with purple hues.

Perfume: characteristic of the tears of berries and violets.

Taste: Fresh soft and pleasantly tannic, full bodied.

Alcohol: 13-14%.

Serving temperature: 15-17 ° C.

Matches: first full-bodied dishes with sauces, grilled red meats, game, chicken and sausage potacchio different.

Rosso Conero DOC

Geographical area: areas overlooking the Monte Conero.

Grapes: Montepulciano 100% .

system: guynot, cordon.

Yield: 60-80 quintals.

Harvest: in small boxes, selection of mature grapes and harvesting in three passes in the second half of October.

Vinification: de-stemmed and lightly crushed the grapes are vinified in maceration, a technique that aims to enhance the extraction of primary aromas of the wine carried frutto.Il alcoholic and malolactic fermentation and then aged in steel tanks for about 4-5 months .

Color: ruby \u200b\u200bred assumes garnet with aging.

Perfume: intense, fruity and floral, fruity taste and dry.

Taste: harmonious, full-bodied, full and generous.

Alcohol: 12-13%.

Serving temperature: 17-19 ° C.

Matches: particularly great for the stuffed pasta, grilled food, pork, or braised game, as well as suitable for cheese and spicy.

Rosso Piceno DOC

Production area: extends from north of Tronto Senigallia affecting the territtorio the hillside of the three provinces (Ascoli Piceno, Macerata, Ancona).

Vines: Montpulciano, Sangiovese.

system: cordon.

Yield: 85-90 quintals.

Harvest: manual harvesting of the grapes from first to second week of October.

Vinification: in stainless steel barrels on temperature-controlled fermentation with pumping technique and post-fermentation maceration on the skins for 10-12 days.

Color: ruby \u200b\u200bred with violet hues.

Perfume: intense varietal with hints of vanilla.

Taste: savory, soft and balanced with hints of violet and a pleasantly bitter aftertaste.

Alcohol: 13-14%.

temperature: 15ai varies from 20 ° C

Matches: with substantial meats, cold cuts, cheeses and game ninuta.

Vernaccia DOCG dry:

Production area: Serrapetrona hills in the province of Macerata.

sstem breeding: espalier.

Grapes: Vernaccia black.

Yield: 100 tons.

Vinification: 60% of the grapes are vinified at the time of harvest, the remaining 40% is subjected to withering naturale.entro mid-January, the dried grapes are pressed and combined with the base wine.

Color: ruby \u200b\u200bred with garnet .

Perfumes: highlights fruity aromas of red fruits with light spice.

Taste: harmonious and smooth, with a prevalence of sntori ANORA fruit sweet wine with great purity of the important presnza of bubbles.

Alcohol: 12% .

Serving temperature: 4-5 ° C.

Matches: aperitifs, charcuterie, cheeses, pasta, white meat, boiled, with all meals.

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Drink clear

Drink clear: the labels on the label

Brief summary not to interweave the main codes used to identify the different types of wine.

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VQPRD: (Quality wine produced in specified regions). represents the pinnacle of the hierarchy in the classification Cee wine: wines includes both Doc DOCG.

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DOCG: (Denomination of Controlled and Guaranteed Origin). It 's the highest classification CATEGORY Italiana.Dal 1983 is recognized only a few wines: Typically provides more stringent rules of Doc, in particular as regards restrinzioni quality.

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DOC: (Denomination of Controlled Origin). E 'in force since 1964, contains rules about the limits of the areas grown, the variety of grape ammesse.Il vinification method and the time of the placing on mercato.Attualmente Doc wines account for around 22% of produzione Italiana.

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IGT: (Indicazione Geografica Tipica).Categoria introdotta nel 1997 che comprende i vini regionali.I parametri per il contenuto dell'alcol minimo e la produttività massima per ettaro sono più ampi rispetto a quelli della categoria Doc.Sull'etichetta possono essere indicati il vitigno, l'annata e la regione.

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VdT: (Vino da Tavola).Categoria più bassa degli standard qualitativi Cee: in totale rappresentano il 68%della produzione vinicola europea.Gran parte dei vini da tavola non viene neanche imbottigliata ma vendua in botte oppure distillata per ottenere alcol industriale.I requisiti sono limitati: sull'etichetta possono comparire informazioni relative al colore,al tasso alcolico e alla zona di provenienza,ma on l'annata.

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Vini Tipici: Creata nel 1973 questa categoria rappresenta l'élite dei vini da tavola.I vini devono provenire da regioni predefinite;le varietà d'uva devono essere stabilite con precisione;il tasso alcolico deve essere superiore di almeno lo 0,5% a quello dei vini da tavola.

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ENODIZIONARIO

brief glossary to clarify between terms used in the world of vino.Per not to be confused with the phylloxera Tango Argentino, a perlage with a jewel and with a new husband.

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Abboccato: Si dice di vino il cui sapore tende al dolce,un pò meno di amabile.

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Acidulo: Vino il cui sapore si presenta più o meno acido.Caratteristicaconsiderata gradevole in alcunivini bianchi.

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Affinamento: physiological process of the wine, from inharmonious, seen through a period of maturation in cask, the palate becomes acrobatics.

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allappante: astringent effect (it is said that "binds the mouth" on the palate or tongue, causing an excess of frequent tannino.Caratteristica of young red wines destined to age.

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Ampelografia: Science che studia le caratteristiche morfologiche dei vitigni e le varietà d'uva.

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Armonico: Si dice di un vino le cui componenti olfattive e gustative sono in perfetto equilibrio tra loro.

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Barbatelle: Piccole piantine di vite che,dopo uno o due anni di crescita,vengono trapiantate nel vigneto a costituire i futuri filari.

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Barrique: oak barrels of 225 liters designed to mature the wine of Bordeaux and then spread throughout the mondo.Dona a distinctive aroma (especially vanilla) to wines that are aged.

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Batonnage: Rimesclamento lees with a stick after fermentazione.Pratica remained widespread in Burgundy, is to give more flavor to white wines in barrels fermntati.

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Baum: A measure of the density of a liquid used to calculate the maturity of the grapes and therefore the content of zuccherodei musts.

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Blanc de Blancs: French term that means white wine, usually sparkling, made exclusively from white grapes. The Blanc de noirs is white from black grapes.

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Botrizzato: Wine made from grapes affected by Brotytis cinerea, a species of mold also known as noble rot, as it is possible to make wine the passiti.La fungal malignant form is called instead of gray mold.

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Bouquet: The combination of aromas that releases an aged wine is of particular value.

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Brut: Spumante dal gusto secco,con contenuto di zuccheri inferiore a 15 grammi per litro.

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Camicia: Deposito che si forma sulle pareti della bottiglia durante l'invecchiamento dei vini rossi.

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Cerasuolo: Tipico colore dei vini rosati:indica una tonalità particolare che ricorda la ciliegia.

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Chai: cellar barrels placed at ground level, typical of Bordeaux.

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Champenois: produzine Method for French sparkling wine by fermentation in the bottle.

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Charmat: French method for the production of sparkling wines mdiante fermentation in autoclave.

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China: wine which has been added to cinchona bark, in order to create the distinctive taste.

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Clos: term used to denote a vineyard in Burgundy, of good quality and generally bounded by insulated walls.

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bodied: Wine robust, structured and intense color, rich in alcohol and estratti.Quando too rich (especially di zuccheri)si dice pastoso.

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Crémant: Vino spumante con un contenuto di anidride carbonica inferiore a quello dello champagne e quindi dal perlage più fine.

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Cru: Termine che indica la provenienza di un vino da un preciso vigneto.Indicazione utilizzata per vini di pregio.

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Cuvée: The result of the assembly of different types of wine for a particular type of champagne.

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Decant: Pour the wine from the bottle into a carafe or a brocca.Procedimeto reserved for old wines and rich sediments, which need oxygen before being drunk.

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Demi-sec: Spumante semi-dry taste, with sugar content up to 18 grams per liter.

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ready to drink: wine is said to be drunk young, whose age is not recommended.

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Duro: They say wine immature, not yet matured, which presents a disturbing imbalance of acid and tannin.

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Eiswein: Wine obtained by the pressing of grapes frozen, so rich in body and nutrients.

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Fermentation: result of the transformation of sugars in the wort into alcohol and carbon dioxide, by yeast of course content in grapes.

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malolactic fermentation: Further processing malic acid into softer lactic acid under the action of batteri.Conseguenza: a sharp decrease in the total acidity of wine.

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phylloxera: vite.Piccolo The scourge of the insect pest native to that in the past caused serious damage to European viticulture.

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Gauge: characteristic of the wine that stands for quality, flavor and harmonic of its components.

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Franco: They say wine healthy or free from defects in olfactory and gustatory.

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Fresh: It is said of wine, usually young, who has a good level of acidity.

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Fruity: wine smell and taste that has the scent of fresh fruit or ripe.

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Fat: is said to full-bodied wine, extracts and glycerin, a preset of the alcohol in wine.

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maderization: Defect its excessive oxidation of the wine is aged, that smell and taste reminiscent of the wines of Marsala and Madeira.

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Soft: is said to harmonious and pleasant to drink wine, good balance, that does not offend the palate for the over abundance of acid or tannin.

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Must: The juice obtained by pressing or pressing of grapes.

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Novello: wine bottled by the year of harvest, and produced by the process of carbonic maceration, to be drunk within the next spring.

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Raisin: natural sweet wine made from grapes that have undergone a process of drying , and therefore; rich in fructose.

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Perlage: All the carbon dioxide bubbles that form in the glass when pouring a wine spumante.A depending on the size of the bubbles perlage may be fine, medium or large in proportion to qualitàdel wine.

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Survival: Life aromatic olfactory sensations immediately after the degustazione.E 'directly proportional quality of the wine.

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Full: is said of a well-balanced wine, full of alcohol so as to extract , intense, enveloping.

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Secondary fermentation (Tirage): In the sparkling indicates the process by which the yeast fermentation produces carbon dioxide which dissolves the anidide wine.

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Secco (Dry): wine whose flavor does not show any hint of sugar.

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draining: filtration of the wort before fermentation.

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sulfitation: Added fermented wort, for antioxidants, sulfur dioxide in gaseous, liquid or salified.

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Sprayed: Translation from German ( g'spritzer ). In Austria is a wine diluted with mineral water . like Gruner Veltliner.

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Racking: The separation of the wine from the pomace after fermentation and before malolactic fermentation.

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Cut: Correction of a wine by addizzione other vini.Serve to improve the flavor.

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Tannic: They say wine is rich in tannin, obtained compound in the stems, skins and red wines intended vinaccioli.Caratteristica ' aging, is presented as a taste sensation of astringency.

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Terroir: A French term that encompasses a combination of factors such as territtorio, grapes, winemaking techniques, which determine the unique character of a wine.

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Veiled: It is a wine with the presence of dust in suspension.

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Pomace: The residue of grape skins, stalks and seeds that remain after crushing or pressing of uve.Vengono reused for the production distillates or as organic fertilizer.

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Vinification: Preparation of wine crushing dell'uva e fermentazione del mosto.

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Zuccheraggio: Aggiunta di zucchero al mosto al fine di aumentarne lka gradazione alcolica(non la dolcezza).

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Fermentation

Alcoholic fermentation:

Alcoholic fermentation is the transformation of the sugars in the wort into alcohol eticolo anitride more carbon dioxide ( more heat).

Sugars = Ethanol + Carbon dioxide

This task is carried out by yeasts which may have a strong and fast-acting or slow delicata.Per this reason, the yeasts are also selected and added by expert hands. The alcohol in a wine is complessvo the amount of alcohol carried out (as indicated on the label in volume %, ie 12.5%) and potential, that's what it would be if they did anchegli ferment residual sugar (sweet wines, for example: + / -2). There are steel containers to prevent it from being exceeded ideal Engine temperature (18-22 ° C for whites 0.25 to 28 ° C for reds). We must be careful not to stay in places where it ferments ilmosto, because this process releases CO2 (carbon dioxide) and then making the environment with deadly to humans. Durane the first fermentation period is said to tumultuous because the wort boils for the development of CO2.In later rather slow fermentation begins after the svinatura.Nelcaso the fermentation of red wines can take 5-7 days to get ready young wines and 0.15 to 20 days for wines with great color and flavor extracts suitable for invecchiati.Sempre red system for a third phase, the malolactic fermentation.

Fermentation malolattca:

Fermentation melolattica been transformed is the malic acid into lactic acid more carbon dioxide: malic acid = lactic acid + carbon dioxide. This process starts spontaneously in the spring when the temperature undergoes a rise, it serves to reduce the degree of pugenza (typical of malic acid) and making the wine softer (the bacteria work between 20-25 ° C and pH ranging from 3.7 to 4). This fermentation takes place in C or in Barrique ontenitori ISO9000, features 225-liter barrels that release substances lgnose, spices, vanilla sufficiently . The tannin is released dallegno says gallic or noble. E 'characteristic of red wines and makes them more acrobatics and lighter in color.

Correction must as

To support evrntuali lack of the must carry out the original is called corrections that can be summarized as follows: Increase or decrease in sugar level, if the maturazione è stata incompleta.La legislazione italiana vieta l'uso di saccarosio per cui si ricorre a tagli con mosti più o meno ricchi di zucchero.Un esempio è costituito dal cosiddetto mosto concentrato e rettificato ( MCR che si ottiene facendo evaporare l'acqua e creando un mini-mosto da utilizzare per itegrare altri mosti carenti) oppure dal mosto.

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I sistemi di vinificazione

Vinification:

E 'characterized dll'assenza of contact between must and skins (maceration).

The phases are:

* Stripping (removal stems).

* crushing of the grapes.

* draining to remove the skins (the white can be produced with red grapes as it is to give the skin its color.

* Clarification, decantation, filtration, centrifugation .

* Fermentazione alcolica alla temperatura di 18-22°C.

* Svinatura per separare il vino fiore dalle fecce(cellule morte sostanze coagulate,sali precipitanti).

Vinificazione in Rosso:

E' caratterizzata dalla macerazione,cioè il contatto del mosto con le vinacce,per far migrare le sostanze contenute nelle bucce enei vinaccioli verso il liquido e conferire così al prodotto colore e aroma adeguati.Le fasi sono:

* Pigiatura dei grappoli in modo soffice.

* Diraspatura per eliminare i raspi.

* Fermentazione alcolia facendo venir a contatto ilmosto e le vinacce,alla temperatura di 25-28°C ha la durata di 5-8 giorni per i vini da bere giovani,15-20 giorni per quelli adatti all'invecchiamento.

* Follatura-fermentazione sommersa-rimontaggio per evitare la sratifcazione in alto delle vinacce.

* Sviatura per separare il vino-fiore dalle fecce e dalle vinacce(bucce e vinaccioli).

* Torchiatura delle vinacce per ottenere "1^ teorchiatura" da unire eventualmente al vino-fiore per correggerlo(residui delle successive torchiature si usano invece per aceto e distillati).

Vinificazione in Rosato:

Si esegue una vinificazione in bianco di uve a bacca rossa che abbiano poca pigmentazione(es. Pinot Grigio)oppure mescolando uve bianche ad uve rosse.In alternativa può essere una vinificazione in rosso ridotta.Il minor tempo di macerazione sulle vinacce conferisce un colore più tenue.Esistono i Chiaretti (dal colore più simile ai rossi)e i Cerasuoli (più vicini ai bianchi).

Vinificazione con macerazione Carbon:

E 'applied to obtain the Novelli to be at least 11 ° alcolici.I whole clusters are placed in special tubs 50-70 hectoliters, in which after producing a vacuum d' air is absorbed CO2, 30 ° for 5-10 giorni.I yeasts migrate from the skin to the flesh, allaricerca of oxygen and water, triggering a process of fermentation itracellulare. the end of the cycle makes wine in red, with a slight pressing and further fermentation of 3-4 days.

Winemaking hot:

The hot wine is a continuous system that allows wine then ua rapid and can be used for immature or moldy grapes treated directly or after crushing / sgrondatura.Il mash liquid is heated to 90 ° and then poured over the skins seems solid, in order to obtain a temperature of about 65 °. Another way is to heat the entire mass of up to 60-70 degrees for a period ranging from thirty minutes to a few good causes ore.Il trattamnto pigenti extraction and inactivation of enzymes in particular uindi oxide and allows a lower utilization SO2.Il the defect of this technique is that the organoleptic characteristics and quality standards are not high.

Fermentation continues

La vinificazione continua consiste nell'immmettere nella parte inferiore del fermentatore del mosto fresco e nel'estrazione nella parte alta dello stesso vino che si forma,in quanto l'alcol essendo più leggero tende a stratificarsi in alto.Data l'immissione di mosto fresco in un ambiente in ci la fermentazione è già iniziata diminuisce il tempo della fermentazione e quindi,questo procedimento permette di risparmiare tempo.

Da un punto di vista qualitativa si ottiene un grado alcolico più elevato,una fermentazione malolattica,anticipata,un colore intenso e una minore percentuale di metanolo.

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Vino Novello

's time to new wine called Beaujolais, the French noveau.Anche in Italy do not know if its for fashion or taste, was dragged from this Vino.Spesso you think the new wine and new wine, but it is wrong to grosso.In reality this nectar comes from a particular production and a different kind of wine is much faster. But how is it that a wine is ready after only a few weeks after the grape harvest? The secret is called "carbonic maceration " which gives a wine particularly profumato.Questo process consists of filling a container of grapes, seal it at about 30 ° C after it is saturated with carbon carbonica.Alla end of the period of stay in the container the grapes lose a much lower amount of acid from the origin. In addition this will make new components fragrant reminiscent strawberry and raspberry well as an intense fruity grape. Rather fragrant, light and acidic, this wine is pleasing to the young audience and femminile.La concern is this: The quality of the grapes, which are often not the best and so does not help the aging, aging and storage of wine.

Although this wine is not the best for an expert from 6 November onwards, the law allows the sale of Italian fashion " Vino Novello".

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Dolce rustic harvest

Mix 950 grams of flour with 150 grams of yeast dissolved in a glass of wine, 2 cups of extra virgin olive oil, 10 grams of anise seeds, 50 grams of raisins soaked and squeezed, 200 grams of sugar, 4 uova.Impastare everything until obtain an amalgam of hard cover and let stand until the dough rise again after completata.In knead a bit with your hands and put it to rest for another hour approx. Now shape the mixture into a lot of donuts to lay on a slab well oliata.Lasciare stand still eg half an hour before baking at 180 degrees. Cook for about thirty minuti.Quando they are golden brown, remove from oven and brush the surface with icing sugar dissolved in acqua.Trova the right pair with the Vernaccia di Serrapetrona.

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sauce must

Marche traditional sweet delicacies prepared for thousands of years during the harvest with the must

Preparation: Heat lively enough to fire the juice pouring rain maize flour (400 grams per liter of juice), stirring constantly with a wooden spoon, to avoid creating "Pallocca (lumps). After about half an hour, once it reaches the right consistency, add nuts and mandorle tritate e a piacere semi di zucca ammorbiditi in acqua bollente.Versare la polenta dolce ottenuta in scodelle o piatti,decorare la superfice con gherigli di noci o on mandorle tostate,cospargendo a piacere della cannella o cioccolato grattugiato.Servire freddi.Per rallegrare la serata accompagnare questo dolce con del vino cotto.

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Non classifichiamolo più Vinello

I Vini marchigiani continuano meritatamente ad affermarsi come un prodotto di qualità crescente,come simbolo caratteristico di un alimentazione and a genuine pleasure of taste is also a guarantee of health and wellness. These are wines that edintificano with the traditions, beauty and culture of our land, which they are a reminder of the safe effetto.Parliamo Rosato that no reason has ever been awarded a little wine, but like all excellence is now redeemed climbing the peak. A wine of freshness and bevitalità White adds structure and a complessività Red. rosé vinification has nothing earth-shattering is simply a normal process of white grapes and red grapes: During fermentation the must stays for a certain number of hours in contact with the skins, which provides the coloring matter, a certain amount of phenols and substances aromatiche.Una particolaritàdel Rosato is this: if fermented with red grapes of outstanding quality, can evolve and take time for many years.

It has a more or less intense pink color, the nose is delicate with the scent of fresh red fruit like strawberry, cherry and raspberry, refers to the typical aromas of wine and just drained the juice in his fermentazione.Il It is a dry, fresh, tasty and armonico.Ideale with all the typical dishes of the Marche.

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Guide Vines native Marche



Until a few years ago, the pair-Marche Verdicchio wine region and identified a wine that, in the scale of values, they are positioned on the lower rungs.
With an organization and a worthy work by the growers has been able to take them on the podium.
Progress in the vineyard and the winery went to bridge the gap with other regions, and Verdicchio esponensiale with its growth, was made bishop in a long line of other fine wines.
Behind him were put on display the Rosso Conero and Rosso Piceno the Lacrima di Morro d'ALLBA.
All these heroes of the wine retraining the image of a region which can now compete without holding on to the more famous wine areas of the peninsula.
However, there are many differences between area and area and between vine and grape. The
Piceno has a good outcome for Falerio with its slightly bitter character, feelings, even amplified in Offida white, fat and rich in perfumes and then go to Rosso Piceno often marked by dry tannins.
characters excellence hiding during the two flagship enology Marche "blank" the Verdicchio dei Castelli di Jesi Verdicchio di and Matelica that front of a beautiful wrap-around sensations suffer from a lack of acidity that can affect their longevity.
Serrapetrona greets the arrival of his DOCG freshness of terroir (the French term: climate and soil landscape) and the withering took place in the best way brought rich wines, varietal and balanced.
intense colors and scents for Lacrima di Morro d'Alba. The Rosso Conero wines with beautiful thick and fruity, but sometimes hard in the mouth in the final.
In line with the rest of the region's quality of Maceratesi Hills, of Bianchello and Colli Pesaresi.

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Grain Grain

The cultivation of this cereal in the Marche region since antiquity employing more than 50% of cultivated land.

Several types of grain were sown.






Napoletano (with long swords)

Frassineto (pale straw color)

Mentana (quality that develops poorly in height)

Avanzo (from grain and bianchissmo very heavy, good for ICAV white bread).









Soil Preparation: The preparation of the land on which he would later sown was a laborious task and made according to rules handed down by the old.
The wheat is preferred to sow a field where the previous year had been grown hay.


If you had Costetti sow wheat in a field where it was harvested maize was essential a rich fertilizer, because this crop very impoverished soil.


The time of fertilization happening usually in August here contadni by the most polite proceeded in this matter. The "Biroccio" convenient for land, the "Treggia" (Latin for "trahi": pull, drag) for those scocesi, the "stretcher" or baskets of Vmin "I come" on the head, in the most awkward to reach.


The only fertilizer that farmers used manure was the stalla.Di usually formed of the piles so that it does not dry out when needed and then to lose the good qualities with manure "Grascia "the are scattered on the ground only a few hours before plowing.


farmers had not always available, then the manure needed for the rational use of the shares reserved for those most in need of land.


Many sharecroppers avevno frequenteente used to handle the manure pile because "ripen" before and better, but in this case were unaware that only a loss, because in so doing freed ammonia depleting the manure of all its features organic.


In a very moderate people used the droppings of the sheep because they knew that they were very fiery, and then threatened to damage crops, buciandole.


When just had a corner and there was the manure, farmers were forced to buy the fertilizer white "calcium", contains a good dose of cyanide was well suited to eliminate many insects harmful, but at the same time a side to human health, so that when you adoperva this one should not ingest anything, in fact you had to put a handkerchief to his mouth.






Ploughing: ancient techniques of working the land carried out exclusively con Aratri "Pertigari"(dialetto)di legno e con la buona volontà di contadini e degli animali.

Questo indispensabile attrezzo veniva il più delle volte costruito in casa dal contadino copiando modelli di posto in posto.



Nei periodi e nelle annate di secca era molto difficile arare il terreno per cui l'aratro non scendeva sotto i 5 centimetri di profondtà,in quel caso,il grano rischiava di non nascere e se nasceva i risultati finali erano prevalentemente scarsi.



I vecchi contadini dicevano:"Mai arare a field in the period of "Calafredda" (long period of drought resulting in rainfall) wheat in that case would have yellowed still tender and would have a low yield.






Farmers entrusted to the very popular sayings and proverbs, to perform the work in the fields. S and performing some work or that the proverb did not coincide with the situation, that day he abandoned everything, and then in admin riprendrlo best.



follower to the farmer? Plowing was usually the "Bufararo" that the man who had cstodia animals stalla.Il bufararo was the first to get up in the morning and his job was to go immediately into the stable to care for and subjugate "Goerne" (dialect) the animals, which would serve to pull the plows.



If you wanted to drill a deeper plowing the two animals that are usually used, there were two more



A Day in the air was as follows: in the morning from 06:00 at 09:30 circa.Si resumed later in the afternoon around 15:30 and then stop around 20:30 pm.
This to allow both to him, but most animals have a proper rest after a tiring job.



Ploughman was considered experienced and skilled person who does not "loose cats" that is, in a uniform and was able to plow every piece of land.

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Semina:

* Finita l'aratura il terreno veniva dinuovo passato con un attrezzo chiamato Estirpatore"Strippadore" (dialetto),utensile formato da ferri sagomati a forma d'uncino"Colli" fissati ad un grosso tavolone rivolti verso la terra.Trainato anche questo dagli animals was used to break down larger clods and root out the weeds that had grown dopol'aratura.

* Other tools with the same characteristic del'estirpatore were discovered later by the farmers' Strabbiodenti "table fitted with spikes facing the earth and this also served to wear out the turf more alte.Lo" Zigo Zago-" This also served to sharpen the land but it was also used to cover the seminato.Questi work in the years prior to these invenoni facevno you all to hoe.

* The time of sowing was fixed to the first days of November, a provbio farmer said: "Fifteen days before, fifteen days later, the blessed saints who first touches the flat."

This meant that it was better the first two weeks in order to avoid le prime avversità invernali.

* Quando un contadino iniziava a seminare una striscia di terreno"Passada" doveva avere l'accortezza di lasciare un segno con una canna in modo di ricordarsi dove già aveva seminato.

* To ensure that the insects do not eat wheat sown farmers used a technique but not always valid, wet the grain with water copper, but the problem was that, if you do not sow the seed is likely to grow mold, and then the inservibilità seed.

With time, however, this treatment technique was put aside and that is how the peasants began to treat wheat seed with the powder Cafarro "paste canfera"(dialetto).

La quantità necessaria era di 200 grammi per quintale.

I contadini a quei tempi non avevano bilance adatte a pesare queste unità di peso,così si regolavano con il cucchiaio,misurndone perl'occorrenza 5 o 6 cucchiai.

Questa polvere però non era poi molto indicata per la salute procurando mal di testa,effettivamente era una sostanza molto tossica.

* After sowing the farmers going in the ground with small hoes to fill the seme.Aspettando then a few months to see if the work they have done the hard work he returned with the check of the fruits .

Mondatura:

* The time of weeding took place in April and May, when BEGIN check to see weeds among the wheat.

* The enemies of the wheat and oats were the most feared Poppies.

Oats because: if it had arrived at maturity would have scattered the seed infesting the grain, the poppies because in June harvest period would make the whole area red.

* The work of husking was very hard work because you have to do in this position curve for the whole day, as many farm families were doing this work for children.

* L 'weeds collected non veniva fatta marcire nel campo ma veniva portata a casa,dove qualche giorno dopo veniva mischiata o tritata con la "Pula"o la "Paglia" e data da mangiare agl animali.

* Un altro sistema di mondaturaera quello di portare sui campi un branco di pecore badando bene però a non farle fermare troppo tempo nello stesso punto,altrimenti, conoscendo la voracity of these animals to collect the wheat would be the farmer's flock.

Harvest:

* The wheat harvest was one of the hardest work that the farmer had to do.

* for harvest the peasants were divided into two teams ( mowers) who mowed cut stems to 50 cm from the ground and then there were (Legari ) work usually assigned to women, who collected the ears of corn cut Mannel ( pegorelle) jargon in rural and comprised of bundles of no great size the "sheaf " (with or dens) in daletto.

* important task was the first Reaper, the team leader ( capofalce) colui che apriva il varco.Questo compito slitamente aspettava al vergaro o al padrone di casa.

* Per mietere il grano i contadini usavno un ampia falce che doveva essere sempre al massimo dell'affilatura,infatti quando i falciatori erano molti,c'era un adeeto che tempestivamente si adoperava a questo mestiere.

* Quando il duro lavoro ed il caldo si facevano sentire ogni espediente era buono per fare una pausa,di solito ci si fermava d'avanti a delle croci fatte di canna e ramoscelli d'olivo che erano state benedette e poi piatate nel terreno per avere la "carità" i contadini erano soliti fare una preghiera.

* I contadini forse per orgoglio forse per soddisfazione durante la mietitura si apprestaano per as to equalize the ears of the sheaves because then they did a good impression in the eyes of neighbors or the owners.

* Women who collected the "pegorelle" to be used as binding the sheaves two "fiezze" wheat bound together by the ear, the attachment was called "leap " .

For this process, chose the more green stalks of wheat harvested in the morning and with that did a sufficient amount of "leaps" that were used during the day, then p does not lose their resistance kept them wrapped in a damp towel.

* Some families even closer ties to them used a stick called " Piro" that way the sheaf could collect more pegorelle.

* Dato che non si poteva solo vivere di faticoso lavoro e preghiere,i contadini nel periodo delle mietitura vevano l'abitudine di amngiare almeno 6 volte al giorno.

* Si iniziava la mattina intorno le 06:00 con il" boccò" che consisteva in un panino con il salame o la lonza e un bicchiere i vino.

Alle 09:00 circa c'era l colazione" colaziò" a base fagiolini o zucche cucinate con cipolla e pomodori,frittata con cipolle.

At 11:00 there was the "Stuzzichì, we stopped just in time to regain strength with the Doci" bundt "that the women prepared the evening.

At about 12:30 to 13:00 for lunch and came back into the house this is often eaten pasta or vegetable soup.

Just enough time to eat and immediately dinuovo at work, around 16:00, it was a snack and get here "cresciole and donuts" to wait until dinner, which was almost always based on a little salad dressed but abundant . That salad was often served with melted lard.

* After dinner the men would retire immediately to sleep while the women were still awake to look after the house and children.

* Just finished the harvest, even before the sheaves were brought to the yard to be threshed is repassed for gleaning.

Farmers helped both women and children have returned to where they had picked up and mowed down any spikes left on the ground (this was done by peasants who had a small appezzameto ground) who had a lot of land left this work to those who needed it most, chiendendo in exchange for favors.

* When the sheaves were done, they immediately had to proteggre by rain or hail, peasants gathered them into piles "stands" built in the shape of a cross, and ears the center.

In this case, the rainwater would slip out, leaving dry the ears.

* Non sempre però questo sistema di protezione si rivelava efficace:infatti quando cadevano piogge torrenziali i covoni s'inzuppavano ugualmente e così i contadini erano costretti a ritornar sul campo,disfare i cavalletti spandeedinuovo i covoni finchè non si fossero asciugati al sole.

* Al momento giusto i covoni venivano portati sull'aia(ara) dove si srebbe provveduto alla trebbiatura.Il trasporto avveniva con il Biroccio dovesi poteva ,mentre trasportarli a spalla dove i terreni erano scomodi(rduno).

* farmyard is made then the "boat" (big pile of sheaves ready to be threshed.) Farmers on Sunday when they had free time, they amused themselves by betting, here: how much grain would make the boat.

Threshing:

*

Threshing was practiced in the twenties with sticks, a practice mentioned by very few people oggi.Subito after the twenties were used mano.Era small threshers operated a roller mechanism that was turned over to arms for a couple of peasants lato.Per to divide the wheat from the chaff and straw should be continued to use the old method of ventilation.

*

On the hills of the region, is threshed with animali.Sull 'aia the sheaves were put up with that part of the ears up and there were cows pass over, it began when the sun had warmed the initial moment grano.Il was the most difficult because the corn was tall and touched proceed with extreme difficoltà.Si ran an average of 5 hours, providing time to time to remove the now liberated from wheat straw.

*

After threshing the farmer is the master avevno care to select and store the amount required for sowing wheat successivo.Questo venva past year in a large sieve in dialect ( Corvello then scorvèllato ).

*

In the absence of fun in those times during the threshing the peasants were more robust for the transport of wheat: vied with each other and were measured over who was able to carry the bag more pesante.I bags concluded that the tare weight was 1 chilogrammmo, were weighed, usually, if all 101 chilogrammi.Anche boasted of having done so, it is inconceivable that even the strongest among the peasants, managed to carry this weight.

*

Marches In earlier times the farmers had a specific measure to weigh the Wheat: " CUPS" . Measure the equivalent to the current 30 kilograms.

The haystack

*

a laborious operation which kept the peasants in particular, because between neighboring families, there was a competition to see who had realzzato taller and better looking, "was the facitura the haystack."

Usually around the peasants' houses there were many haystacks:

Straw

-pula

-mistiga (straw advanced season preedente mixed hay)

-hay-

stranno (part of the stalk of corn left on the field after harvest.

*

do was to put the barn, with art and peizia straw around a high pole (husk ') terra.Per set at each operation was an expert (the Pajarola ) that remaining on the ground directing the maneuvers to be performed, then the workers were used to build the barn that is divided into two teams, there were those with long forks arranged to throw pagia the top and who lasistemava in the best way around the pole.

*

When the barn was very high so that there could be more therapeutic to get there, the farmers will lean on the long scale ( scalù ) salendovi and above were the hand-pass to reach the top of the forks of straw.

*

arrived near the top, there remained only a farmer, usually ilpiù expert with the task of pointing to the barn ( gguzzà the Pajaro ) that is metterele Ultimate Force straw so that water does not enter along the central pole, to prevent the straw fracidasse.Come impermiabilizzazione on top of the barn he would end the first land that rain would have solidified thereby preventing infiltration.

*

haystack Why become ever more beautiful and compact the farmers put in a cross, a rope with weights: unmodo was to press the straw and a small remedy against the wind.