Colonnara Lyricus Rosso Piceno DOC 2002
Grapes are grown on the slopes of a valley known as Castelli di Jesi, where the "verdicchio" vine has been grown for hundreds of years. Verdicchio is native to the area and is the most important variety in the Region. Sangioveto is also grown and is generally blended with Montepulciano. Soils consist mainly of sand/sandstone with patches of clay and rock. Colonnara's vineyards are planted at altitudes of 1,500 feet and benefit from optimal microclimates and exposure to the sun.
Colonnara vineyards use environmentally compatible agricultural methods which include sulfur and Bordeaux mixture in the fight against biological agents and pests. Since it was founded, the company has introduced new production technology, but has never turned its back on the idea of quality and traditional production methods. Soil and toil, a blend that is as old as wine-making itself, are the ingredients that go into these wines. The result is refined and genuine wines of the highest quality.
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau, Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.