Every Sunday, with an educational edge, I explore specific appellations or sub-regions, taking you along for the ride. If it’s old news, then brush up on some fading facts; if it’s uncharted territory, why not learn something new? If you know something I haven’t mentioned, then feel free to comment and share your experiences. Check out past Sunday posts here.

Stunning photo near Ascoli Piceno (photo credit).

In 250 words or less.

Rosso Piceno is a vast red wine appellation in Italy’s eastern coastal region of Marche, with the Apennine Mountain range to the west and the Adriatic Sea to the east (situated around the high calf of the boot if that helps). It’s pronounced like this: [RAWS-soh pee-CHEH-noh]. The wines are made from a combination of Montepulciano (35-70%), Sangiovese (30-50%), and up to 15% other red grapes. Generally, the more Montepulciano in the blend, the more serious, dark and tannic the wine will be. Sangiovese is more often than not used as a workhorse in Marche, lending fruitiness and softness to the blend. The DOC spans various communes over a 150 km stretch, beginning near Senigallia in the north to the very satisfying town to say, Ascoli Piceno, in the south and accounts for approximately 10,000 acres of vineyards. The elevation can rise up to 700 meters, but is often in the 200-300 m range. The soils are varied, yet mainly clay with chalky and sandy pockets and the climate is dry maritime. The Rosso Piceno DOC surrounds the smaller Rosso Conero DOC, producing Montepulciano heavy blends which are darker, firmer, more tannic, and typically more revered.

My previous experience with the region is based heavily on Tenuta De Angelis’ Rosso Piceno – rustic, spicy and earthy (explained by its 70% Montepulciano content). This is a wine that is widely available in the BC market and good value at $15 (BCLDB link).

Background mess courtesy of Mike Babiarz

Le Caniette ‘Rosso Bello’
45% Sangiovese, 45% Montapulciano, 10% Cabernet Sauvignon
Made from organic fruit.

Much more fruity than I was expecting, but it makes sense based on the high level of Sangiovese plus a boost of Cabernet Sauvignon. Framboise, black cherry, black licorice, baking spice, low-medium tannins, medium acid and body. This isn’t overly complex wine, but it is quite delicious – fruit driven and easy drinking for a great price ($18). I bought it from Kits Wine Cellar, but I’m sad to say there is no more. How’s that for a tease?

Keep your eyes open for the wine and value from Rosso Piceno.

As always, please feel free to contribute any information, experience or tasting notes that you feel are relevant and check back next Sunday. Check out past Sunday posts here.