Bianchello del Metauro
To be drunk while still new, this wine is often served as an aperitif. Its origins go back to 500 B.C. when a vine called Bianchello or Greek Bianchello or Biancame was already cultivated in the Metauro valley. In fact Tacitus writes that Bianchello wine was one of the chief causes of Hasdrubal’s defeat at the famous battle of the Metauro
Bianchello is particularly suitable to be drunk with fish dishes. It is cultivated in the Metauro valley in the province of Pesaro-Urbino.

Aspect: Very pale yellow with a slight greenish tinge.
Bouquet: Light and delicate, quite persistent. It calls to mind fresh fruit and white spring flowers (peach blossom and hawthorn).
Taste: Dry, very refreshing, well-balanced and pleasing without the alcohol being too pronounced on the palate.

Falerio
To be drunk while still new, preferably within the first year of vintage.
Falerio , obtained mainly from Trebbiano grapes, is between a Verdicchio and a Bianchello and is produced in the province of Ascoli.

Aspect: delicate pale yellow.
Bouquet: refreshing perfume reminiscent of green apples and pale flowers (Hawthorn, Acacia, Peach blossom).
Taste: smooth and slightly dry, exalted by a refreshing acidity.

Esino
Produced in the provinces of Ancona and Macerata, it owes its origins to “Conero” and “Piceno” red wines and is in production since 1995. There are four types: “Esino Bianco” (white), “Esino Bianco Frizzante” (white sparkling), “Esino Rosso” (red) and “Esino Novello” (new). Both the red and white varieties are preferably. consumed when new. Esino white wines are 50% Verdicchio whilst the red ones are Sangiovese and Montepulciano for at least 60%.
Aspect
White: delicate pale yellow
Red: ruby-coloured
Bouquet: characteristic and intense
Taste: dry

Rosso Conero
Produced in an area south-east of Ancona around Mt. Conero which rises to a height of 572 m. before plunging its steep flanks into the Adriatic.
It was originally produced in a Benedictine monastery from the grapes gathered on the Conero slopes. This is probably where it gets its name from, a name which comes from the Greek word for the strawberry tree or “marine cherry” which grows on the Conero hillsides.
Plinio the Older mentions Rosso Conero in his “Natural History” when speaking about the wines of the Adriatic Coast, especially those of the Ancona area. Recognized as DOC in 1967, Rosso Conero should contain a prevalence of Montepulciano grapes over those of Sangiovese.
The wine is at its best after maturing for about three years, however some experts retain that it can be kept longer.

Aspect: intense ruby red with purple undertones at first. After maturing it takes on a garnet colour with a tendency towards orange.
Bouquet: fruity tending to floral.
Taste: dry, refreshing, acquires smoothness on maturity.

 
Lacrima di Morro d'Alba
This wine has been known since 1167, the days of Federico Barbarossa who drank it in his castle at Morro d’Alba , where he had chosen to reside.
It is obtained from a very old vine, the Lacrima, which was traditionally grown together with elm and maple trees on the hills surrounding Moro d’Alba.
If bottled early in the wine-making process, the Lacrima gives a sweet sparkling wine; however if left to complete fermentation it yields a table wine. It is produced in the area north of the River Esino.
Aspect: ruby red, sometimes intense with a purple tinge at first.
Bouquet: red fruits, even forest fruits, red and white flowers.
Taste: winey-fruity.
A wine usually best appreciated while still new, but can be moderately matured (2-3 years).

Verdicchio di Matelica
Basically made from Verdicchio grapes to which Trebbiano and Malvasia can be added. The taste is dry and well-balanced with a pleasing tang in the aftertaste. It is produced in the provinces of Macerata (6 municipalities) and Ancona (2 municipalities).
Usually consumed as a new wine, it is also matured to give bottles of “Reserve” quality. There are four possible types: Verdicchio di Matelica, “Spumante”, “Riserva” and “Passito”.

Aspect: pale yellow with a greenish tinge tending towards a golden hue when mature, or a definite amber in the “Passito” variety.
Bouquet: a fresh and lasting fragrance of forest fruits.
Taste: dry and smooth with a fruity-floral flavour.

Rosso Piceno Superiore
Produced between Ascoli Piceno and San Benedetto del Tronto, Rosso Piceno Superiore is a wine to accompany greater part of a meal because it goes well with meat sauces, barbecued and stewed meats, as well as game. .
The “Superiore” is made from Sangiovese grapes, together with those of Montepulciano, Passerina and Trebbiano.
After maturing for three years, the smooth velvety tones of its components are at their best.
Aspect: intense ruby red.
Bouquet: Full-bodied, fruity, floral.
Taste: dry, pungent and warm with undertones of fruit and dried red flowers

Colli Maceratesi
Colli Maceratesi is the result of a long and uninterrupted process of transformation and transmigration. The hilly area around Macerata, below 450 metres in altitude, excluding the valley floor and lowlands, are vineyards producing “Colli Maceratesi” wine. The grapes used to obtain this wine are: Maceratino (at least 80%), Trebbiano Toscano, Verdicchio, Malvasia Toscana and Chardonnay - one or more of these latter varieties, up to a maximum of 20%. The wine should be consumed while still new, possibly within the first year of vintage.
Aspect: a delicate pale yellow occasionally with a greenish tinge, denotes youthful vivacity.
Bouquet: fresh, of unripe fruit, sometimes with a subtle floral tendency.
Taste; dry, fresh.

Vernaccia di Serra Petrona
This is a rare sparkling wine produced at Serrapetrona in the province of Macerata, from where this kind of Vernaccia gets its name.
It is obtained from Vernaccia vines native to Serrapetrona. It should be consumed while still new.
Aspect: a frothy red perlinage, an intense ruby red colour often tinged with purple.
Bouquet: persistent perfume of very ripe red fruit, fruit compôt, dried red flowers, spices.
Taste: Sweet, pungent and warm with a pleasant tang in the aftertaste.

Colli Pesaresi
A wine which has recently changed its name to cover two different wines: “Colli Pesaresi” red, a direct descendant of Sangiovese, and “Colli Pesaresi” white, a wine with ancient traditions.
There are, in fact, three different types of this wine, “Colli Pesaresi” Focara Rosso, “Colli Pesaresi” Roncaglia white and “Colli Pesaresi” novello.
“Colli Pesaresi” red is produced between Gabicce and Urbino inland and then down as far as Mombaroccio and Pesaro. This territory is rich in history, traditions and memorable events regarding famous aristocratic families with names such as Sforza, Malatesta and Della Rovere.

“Colli Pesaresi” red
Aspect: garnet red not too intense, with a tendency to faint purple.
Bouquet: delicate, characteristic.
Taste: dry, well-balanced, with a slight tang in the aftertaste.

“Colli Pesaresi” white
Aspect: pale yellow;
Bouquet: pleasing and delicately perfumed;
Taste: dry, refrshing and well-balanced.