DeAngelis Rosso Piceno 2017
Fermented in stainless steel and aged four months in steel & six months in bottle before release. As the Gambero Rosso puts it: “the Rosso Piceno is a consumer’s dream, straightforward but delicious and a pleasure to drink.
In 1985, with the arrival of Quinto Fausti, a new winery was established in Castel di Lama to relaunch the qualitative production of the establishment, passing from enormous quantities of wine to the production of quality DOC wines and thus including the De Angelis Estate in the list of the elite wine producers of the Marche region.
The estate started production with three historical vines of the Marche region, Montepulciano, Sangiovese and Trebbiano for the production of the three DOC wines Rosso Piceno, Rosso Piceno Superiore and Falerio. Later, these wines were flanked by Prato grand made from Chardonnay grapes, and Anghelos, the estate's flagship wine, made from Montepulciano, Cabernet Sauvignon and Sangiovese.
With the arrival of the third generation Elisa, Alighiero and Ravi, the grandchilden of the founder, the estate gave further confirmation of its historical interest in territorial production by adopting and nuturing two antique vines Pecorino and Passerina and, together with other local estates, became a supporter of the new Offida DOC for the production of DOC wines with high typological value.
Stretching along Italy’s eastern coast with neighbors, Umbria to its west and Abruzzo to its south, Marche is a region with a varying climate from north to south. Its coastal plains roll into hills that become the Apennine Mountains, which run the length of the country. The Marche's best red wines come from the grapes, Montepulciano and Sangiovese; the local Verdicchio makes refreshing, crisp and light whites.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.