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Le Marche

Along with Tuscany, Umbria and the eastern part of Emilia-Romagna, the region of Le Marche embodies the soul of Central Italy. Situated between the Adriatic and the Apennines, sea and land provide fresh seafood, olive oils, cheeses like the Casciotta d'Urbino and a stunning array of salumi. No wonder gourmet Gioachina Rossini regularly imported local foods when composing his masterpieces in Paris.

The amount of grape varieties grown in Le Marche is rather small. The entire production of white wine is dominated by the ancient and versatile Verdicchio, producing crisp dry wines, ageworthy barrel-fermented Riservas, stunning Spumante and sweet, botrytis-affected Passitos. The DOC's of Castelli di Jesi and Matelica are most renowned for this grape. The region's red varieties Sangiovese and Montepulciano somewhat struggle to give the Marches its own identity since they are more associated with Tuscany and Abruzzi. They nevertheless are able to produce rather gutsy reds, notably in the DOC's of Rosso Piceno, Rosso Piceno Superiore, Rosso Conero and Conero DOCG. 

• Coroncino
• Cocci Grifoni