Marche wine region

Marche wine region is in central Italy along the Adriatic coast, from the Appenine mountains to the sea. It is known for its hills, old vineyards and good wines. The land is mostly hilly 70–85%, with some mountains 5–10% and flat land 10%.^[1] This mix of hills and mountains gives many microclimates, from Mediterranean on the coast to continental inside, which lets people grow both white and red grapes.^[1]

Wine making in Marche goes back a long time. Greek settlers planted grapes around 4th century BCE. The Etruscans made viticulture grow more, and in Roman times wine was an important business.^[2] Pliny the Elder wrote about grapes and wines from this area.^[1]

In the Middle Ages monks kept knowledge about wine and improved the way it was made.^[1] In the 19th century phylloxera and diseases like mildew destroyed many vines, it took decades to fix.^[1][2]

After World War I some modernization started, with mechanized vineyards and new vine training systems.^[1][3] In 1950s Fazi Battaglia made the anfora-shaped bottle for Verdicchio.^[1] By 1990s vineyards were restructured and new varieties were planted, both local and international.^[1][3][4]

Marche has coast, hills, and mountains.^[1][3][4] The coast has Mediterranean climate with warm summers, mild winters and breezes from the sea.^[3][4] Hills are sub-continental with mineral-rich soil, good for Biancame, Aleatico and Sangiovese.^[3][4] Inland is continental, good for Verdicchio and Lacrima, with soils of clay, marl and limestone.^[3][4] This mix of soils and climates makes many styles of wine.^[1][4]

Marche grows white and red grapes, white is about 50–60% and red 40–50% of vineyards.^[1][4][2]

• White grapes: Verdicchio is the most important, in Castelli di Jesi and Matelica, wines are fresh and can age.^[1][3][4][2] Other whites: Trebbiano Toscano, Malvasia, Biancame, Maceratino, Pecorino, Passerina, Chardonnay, Pinot Bianco.^[1][3][4][2]
• Red grapes: Montepulciano and Sangiovese are main reds, they give structured wines.^[1][3][4] Other reds: Lacrima, Vernaccia Nera, Aleatico, Ciliegiolo, plus Merlot and Cabernet Sauvignon.^[1][3][2]

Marche has about 17,500–20,000 hectares of vineyards and produces about 1,039,000–1,000,000 hl of wine each year.^[1][4][2] It has 5 DOCG, 15 DOC and 1 IGT.^[1][4][2] Red and rosé are 55% and white is 45%.^[1][4][2]

• Verdicchio dei Castelli di Jesi and Verdicchio di Matelica: DOCG whites from hills with clay and limestone, fresh and complex wines.^[1][3][4][2]
• Rosso Conero and Rosso Piceno: reds from Montepulciano and Sangiovese. Rosso Conero has sea breezes, fruity and structured. Rosso Piceno is larger area with mixed reds.^[1][3][4]
• Vernaccia di Serrapetrona: red sparkling from Vernaccia Nera. Some grapes dry, many fermentations, Charmat method for pink foam.^[1][3][2]
• Lacrima di Morro d’Alba: aromatic red from Lacrima grapes, still and sparkling, smells of violet and flowers.^[1][3][2]
• Bianchello del Metauro, Falerio dei Colli Ascolani, Colli Maceratesi, Offida: DOC/DOCG wines from local whites and reds like Pecorino and Passerina.^[1][3][4][2]

Guyot and cordon spur are the main ways to train vines.^[3][4] Modern farming uses machines but keeps quality, careful leaf and grape management, wines show terroir and local traditions.^[1][3][4][2]