Marche sparkling under 10 € for sale online

The history of the spread of vines in Le Marche probably dates back to the Syracusan Greeks, who founded the colony Ankon, today's Ancona, and brought vines to the fertile valleys. The Romans consolidated production, hailing the precious Picenum wine and spreading Verdicchio, the region's symbolic grape. In the Middle Ages, the monks of the abbeys contributed to agricultural growth, producing nectars that were also appreciated during the Renaissance. Today, the high quality production is internationally recognised.

The Marche region is particularly fertile, with mountains, hills and coastline. The Apennine mountains with steep, craggy walls reach 2,500 metres in the Sibillini Mountains. The hills extend harmoniously to the coast, while torrential rivers furrow the valleys, creating a favourable environment for cultivation. The climate is regulated by sea, river and mountain, with numerous exposures due to the hilly landscape.

Production Areas and Marche DOCG Wines

In the province of Pesaro-Urbino, we find the Colli Pesaresi with red and white types with Romagna influence. Bianchello del Metauro, known as Trebbiano Toscano, is produced in the hills of Fano.

Proceeding southwards, in the Ancona area, we find important denominations. Verdicchio dei Castelli di Jesi Riserva DOCG, with the vine of the same name, is the symbol of the Marche region, a fresh and savoury white. It is followed by Conero DOCG, a fruity and spicy red made from Montepulciano with a part of Sangiovese. Lacrima di Morro d'Alba DOC is a floral red from the inland hills.

In the Macerata area, we find Verdicchio di Matelica DOCG, a white wine similar to its cousin from Jesi, and Vernaccia di Serrapetrona DOCG, an original sparkling wine made from Vernaccia Nera. This area also produces interesting reds and whites of the Esino and Colli Maceratesi appellations.

In the province of Ascoli Piceno, there is the famous Offida DOCG, with red or white wines based on Passerina or Pecorino. The Rosso Piceno denomination, based on Sangiovese and Montepulciano, has a long history, dating back to Roman times.

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Marche Numbers:

9,366

Km sq surface area

DOCG

DOC

IGT

Information about Marche

Region	Marche
Country	Italy
Morphology of the land	Plain: 0% Hill: 69% Mountain: 31%
Climate and soil	The Conero promontory greatly influences the climate of the coastal areas. In the northern part above the Conero the perturbations and the cold winds coming from the north make the winters very rigid. In the southern part instead, sheltered from the mountain, the hot and humid winds of the south rise, thus making the winter milder and more rainy. The difference between winter and summer is felt a lot in this region; in fact there are very cold winters of particularly hot summers.
History	Even before the arrival of the Romans, the Piceni lived in the region, a population of Italic origin, in the hills and the Senoni Gauls confined along the coast. With the conquests by the Romans this area was called, retaining its name from the inhabitants, Picenum. It took about ten centuries for it to be called Marche. In the ancient German language 'Mark' means border region. In fact the Marche became a border area with the Holy Roman Empire. The feuds that the emperors gave to the nobles to be called were marquisates, from which the Marca of Fano, the Marca of Camerino, the March of Ancona, took the name. Here is explained the reason why today despite being a single region, has the name in the plural.
Typical products	In the Marches, verdicchio vineyards meet, from which really interesting whites are obtained. The DOC Verdicchio dei Castelli di Jesi is quite large and the heart of the area, where the wine takes the name of "classic", covers 90% of the total area. In DOC Verchicchio di Matelica, less extensive and characterized by a more markedly hilly and elevated territory, wines with greater character are produced.
Typical dishes	Among the most famous appetizers is the ciauscolo or ciavuscolo, typical of the Macerata and Piceno, a soft sausage of minced pork, well-seasoned, with salt and pepper, to spread on fresh or toasted bread, the Marche cup, bagged pork with pepper and nutmeg, mazzafegato, liver sausage and pork lung flavored with salt and spices, also called crazy sausage, to be consumed cooked on the grill a few days after production. Among the first courses you can remember the cappelletti, similar to those of Romagna but stuffed with roast pork, boiled capon and beef marrow, ravioli with fillets of sole, stuffed with ricotta, parsley, eggs and nutmeg, served with a sauce of sole fillets, taglierini with meat sauce, tortellini, giant ravioli filled with ricotta, cheese, spinach and aromatic herbs.
Red grape varieties	Barbera, Lacrima, Montepulciano, Pinot Nero, Sangiovese, Vernaccia Nera di Serrapetrona
White grape varieties	Biancame, Passerina, Pecorino, Trebbiano Toscano, Verdicchio Bianco
DOCG	Castelli di Jesi Verdicchio Riserva, Conero, Offida, Verdicchio di Matelica Riserva, Vernaccia di Serrapetrona
DOC	Bianchello del Metauro, Colli Maceratesi, Colli Pesaresi, Esino, Falerio, I Terreni di Sanseverino, Lacrima di Morro d'Alba, Pergola, Rosso Conero, Rosso Piceno, San Ginesio, Serrapetrona, Terre di Offida, Verdicchio dei Castelli di Jesi, Verdicchio di Matelica
IGT	Marche