From: Ascoli Piceno, Marche, Italy
Varietal: Montepulciano, Sangiovese
Taste: This wine presents a striking ruby-red color with garnet hues. On the nose, it reveals an intense bouquet of red fruits, fresh violet flowers, and a hint of spices, accompanied by clear, distinct scents of prunes, black cherry, and subtle vanilla oak. The palate is equally impressive, offering a persistent and full-bodied experience that mirrors the aromatic complexity found on the nose. The flavors of cherry and the nuanced oak contribute to its charismatic and distinct character, accurately representing the Rosso Piceno Superiore.
Pairing: This Rosso Piceno Superiore pairs beautifully with various dishes, particularly those rich in flavor. Traditional Marche cuisine such as vincisgrassi, a regional lasagna, or olive all'ascolana, stuffed fried olives, complements its full-bodied character. Additionally, it pairs well with tomato sauce pastas, pizza, roasted meats like lamb or beef, hearty pasta dishes with ragù, grilled sausages, and aged cheeses such as Pecorino or Parmigiano-Reggiano. The wine's aromatic complexity makes it an excellent match for wild game, rich stews, and mushroom risotto. For more American-style dishes, it pairs wonderfully with barbecue ribs, a classic grilled steak, or a juicy gourmet burger topped with aged cheddar and caramelized onions.
Lasagna Vincisgrassi
Recipe from Fabio Trabocchi
Adapted by Florence Fabricant
About: Founded in 1984 in the Marche by Angela and Ercole Velenosi, the winery has grown from a small family endeavor into an internationally recognized producer, celebrated for its ability to blend the land's heritage with the dynamic spirit of modern viticulture.
Angela and Ercole Velenosi started their winemaking journey with a shared dream—to create wines that express the unique character of the Marche region. At the time, Marche was not widely known on the global wine stage, overshadowed by its more famous neighbors, Tuscany and Umbria. However, the Velenosi family recognized the untapped potential of the region’s terroir, with its rolling hills, diverse microclimates, and ancient winemaking traditions dating back to the Roman era. The couple’s approach was revolutionary for the time. They combined traditional methods with innovative techniques, constantly experimenting and refining their processes. Their philosophy was simple yet profound: to produce wines that capture the essence of the land, the soil, the climate, and the hands that nurtured the vines.
