Conero wines

Wine, nectar of the Gods, blood of Christ, refined companion of the glass and a friend of love as well, renowned, esteemed, savored or detested, gulped down, used, thrown…

Exalted by poets, storytellers, thinkers, artists of all ages. Homer wrote about it in the Odyssey:

“ wine that makes a fool of the wise and sets a man to singing or laughing stupidly,
drags him to his feet for a dance,
or makes him blurt out words that are better left unspoken”

Nowadays, as much as then, it is a representation of love, but also the subject of study. Wine offers a growing interest in grapes and its cultivation, enology, enography and classification of wines.

There are different ways to classify a wine but the most common parameters are our own thoughts as we taste the wine: its color (white, red, rosé), its sweetness or dryness that makes it dry, medium dry or sweet and its effervescence that makes it still or sparkling.

marche region and wine

In the Marche region the cultivation of vines has ancient traditions that date back to the Roman Empire (one of the most famous admirers of wine of the Marche was Federico Barbarossa).

These traditions have been handed down over the centuries creating the actual production of fine wines that are very well appreciated all over the world.

conero wines

Conero wines are particularly appreciated. The great variety will satisfy the most demanding palate. Red or white will surely be a good choice.

Red wines:
Rosso Conero, Lacrima di Morro D’Alba, Rosso Montepluciano, Esino rosso.

White wines:
Verdicchio, Pecorino, Passerina, Bianchello, Esino

Visciole wine, called Visciolata or Sguisciolata in dialect, is an alchoolic sweet wine (14° vol.) made with visciole cherries, similar to sour cherries but darker and sweeter. It is a typical Marche wine with visciola fruity scents, for a sweet savoring with dessert.

WINE AND POETRY

EL VI’

Cosa c’è meju d’un bichiere de vì,
te rimpe la boca e po’ la panza,
altru che vischi, cugnacche, grapì:
el vì é vera roba de sustanza!
Me piace bianco, rosciu, rusatelu,
basta che sia frescu al punto giusto,
nun fa differenza: questu o quelu,
bisogna solu bévelo de gusto.
Prò se dicemo propriu el veru,
el vì rosciu è la passiò mia,
ma non quelo scuro, neru, neru,
ma dal culor rubi: ‘na scicheria.
El vì bianco pole esse frizante
o languido, come l’inamurata
che se fa, ale volte, stuzicante
quandu solu da te vol’esse amata.
El rusatelo è ‘n po’ diverzo,
gustallo ce vole l’amatore,
se po’ beve ancora a tempu perzo,
un vì pre me adato ale signore
Nun digu che ce se deve imbriagà,
ma ‘gocio de vì te dà calore,
la vita te fa meju afruntà:
…e luntan da te tiene el dutore!

M. Marzani

LA GUISCIOLATA

Ho cotu ‘na chilata de guisciole
cun zuchero, vi, e ‘na scorza de limò,
me ricordo che quand’ero fiola
nona le cucinava sempre cusci.
Ho meso dò tre tozi drent’un piato
po’ ciò svotato guisciole e sciugheto,
ma nun m’ha fato proprio un bel’efeto
qul pà ch’é diventatu mosciu mosciu,
nun era quele bele fete toste
che se tajava dal pà casarecio!
E nun é manco bono de sapore,
le guisciole me pare meze nere.
Me s’é passata tuta la gran voja
de qul magnà che io me ricurdavo,
sarà che adessu tutu me fa male
el zuchero, el café el tropu sale
o é·I zapore che nun trovu più
perché era quelo dela giuventù.

Leda Marazzotti Marini

PURCHASES AND TASTINGS

Hereafter some links to help you purchase or choose Conero wine tastings:

Prodotti tipici delle Marche
Enoteca Letteraria
Vino Arte Poesia
Portale delle Osterie
Vino Store