Le Marche, Italy: Rio Maggio Tasting

One of the things I love about participating in these #winestudio educational tastings is what I learn and observe.  This was our last week with Le Marche, Italy.  Producer we tasted was Rio Maggio.  We tasted two wines from them just like the Centenni but these were quite different.

Rio Maggio's began in 1976 with  the founder Graziano Santucci. He had a passion for vineyards and winemaking.  Today his son Simone along with his wife Tiziana run the company with vineyards planted in two D.O.C. regions of Le Marche. They are planted between the districts of Ascoli Piceno and Macerata: Rosso Piceno and Falerio dei Colli Ascolani.

The first wine tasted was the Colle Monteverde Pecorino. Fermentation for this wine takes place in stainless steel and then remains on the lees until March.  Once they bottle the wine it ages between 45 and 60 days.

The flavor profile on this Pecorino was very different than the previous one tasted last week.  It wasn't as vibrant.  That has to do with the wine sitting on the lees.  Same grape but two different styles.

Aromas of banana and red apples leads to a palate of meyer lemon, pineapple and shows some minerality.

If I was to compare this Pecorino to the one last week, I would say the Centanni was the wild child and the Rio Maggio is the more mature and reserve child.

Two days after the tasting I came home from work, hungry and wanting a glass of wine.  I poured the Rio Maggio Pecorino into a glass and munched on some Claussen Dill Pickles and potato chips.  When I went to take a sip of the Pecorino I stopped and thought, I just had a dill pickle and this is going to make the wine taste terrible.  WRONG.  The pairing went well together.  I couldn't believe it!  Then I began eating the chips, once again it complimented the wine.  I was so surprised!

SRP $24

The second wine tasted was Trio Maggio Rosso Piceno.  This wine was 70% Montepulciano and 30% Sangiovese blend.  The fermentation last between 12 to 15 days on the skins and then is put into both new and used French oak for 8 to 10 months.  After bottling the wine will rest in the bottles for another 4 to 6 months.

Aromas of black cherry, clove and tea filled the glass.  Plum, a hint of earth and black spice on the finish filled my palate.

This wine I paired with a grilled hamburger with gorgonzola. It was a great pairing.

SRP $24

If you want to order any of these wines visit ZGR Imports http://www.zgrimports.com/ 

Tasting Centanni Portfolio - Le Marche, Italy

As I introduced you to the Le Marche region of Italy last week, this week I will introduce you to the wines. Week we got to sample (courtesey of Jonathan Zeiger of ZGR Imports) two selections of Centanni wines.

The first wine was Centanni 2012 Offida Pecorino.  This was my first time tasting a Pecorino, after all, you think of cheese when you hear the term Pecorino not a grape.  Turns out the Pecorino grape is native to Le Marche. They believe it originated as a wild grapevine growing in the Sibillini Mountains.  Pecorino is an early ripening white grape usually harvested in early September.

I really didn't know what to expect when tasting this wine, but first I had to get it open.  When I took off the wrap it looked like it was a twist off, but I was wrong.  I had to unwrap again to expose the beautiful glass closure.  Centanni is the only producer in Le Marche to use Vinolok glass closures.

The wine was crisp with aromas of pineapple and sunshine.  When I say sunshine, the next beautiful sunny day you wake up to, go outside and take a deep breath in.  What aromas do you smell?  I bet it will put a smile on your face with the freshness of the air, just like the aromas of this wine.

The wine had a nice crisp acidity and showed some minerality and hints of pear and tropical fruit.

I paired this wine with a Taleggio cheese. The cheese cut through the acidity nicely and the flavors all integrated nicely on my palate.  This wine will make a great summer sipper.

SRP $28.99

Centanni 20912 Rosso di Forca is a blend of 50% Sangiovese and 50% Montepluciano. The Sangiovese will ripen in late September, while the Montepulciano since it is a bolder grape takes a bit longer and is picked late October.

The Rossa di Forca is from the Rossa Piceno DOC which is the first DOC wine region of the area.  After harvest the wine macerates for three days then ferments at 77 degress for one week.  It then will sit in steel for 6 months then in French oak for a year.

The wine has beautiful aromas of cherry licorice and a hint of mint and cedar.  The cherry and licorice flavors follow through on the taste with a hint of cedar. The wine is very well balanced, smooth and food friendly.

SRP $17

About Centanni: They have been producing grapes for over 5 generations.  They sold to co-ops while making a small amount of wine themselves.  In 2005 they went commercial.  They vineyards are certified organic in the EU and use minimal sulfites in winemaking.

"Our wines represent our family and territory!  We live for this work and our wines. We export export our territory and history" ~ Giacomo Centanni