Rosso Piceno

Rosso Piceno

By Master Chef Gianluca Deiana Abis

1. History

Rosso Piceno DOC is the most widely produced red wine in the Marche region, located on the eastern Adriatic coast of central Italy. Created in 1968, this DOC allows for a blend of Montepulciano and Sangiovese grapes, often supplemented by other local varieties. The combination of these two major Italian red varietals results in a wine that is both approachable and versatile. The diverse soils and microclimates of the Piceno area—from the Adriatic coastline to the rolling inland hills—help create Rosso Piceno wines with a balance of fresh acidity, ripe fruit, and earthy undertones. Over the decades, Rosso Piceno has become a symbol of Marche’s rich agricultural heritage and a cornerstone of its culinary tradition.

2. Pairing

Rosso Piceno’s medium body, vibrant acidity, and soft tannins make it a perfect match for a wide variety of Italian and Mediterranean dishes.

• Lasagna al Forno: The wine’s bright red fruit and herbal notes complement the layers of rich tomato sauce, béchamel, and melted cheese.

• Tagliatelle with Wild Boar Ragù: Its dark berry flavors and earthy undertones enhance the hearty, gamey character of a slow-cooked wild boar sauce.

• Grilled Sausages with Peppers: The wine’s spice and acidity balance the savory, smoky flavors of grilled sausages and the sweetness of roasted bell peppers.

• Aged Pecorino or Grana Padano: These cheeses’ nutty, salty complexity finds a natural partner in Rosso Piceno’s fruity and slightly rustic profile.

• Vegetable Stews or Roasted Eggplant: Its bright acidity and soft tannins complement the rich, roasted flavors of Mediterranean vegetables.

3. The Top Wineries

• Velenosi: Known for crafting elegant, fruit-forward Rosso Piceno wines that are both accessible and refined, Velenosi showcases the potential of this DOC.

• Poderi San Lazzaro: A boutique producer that focuses on organic farming and traditional winemaking methods, creating wines that express the authentic character of the Piceno area.

• Ciù Ciù: A family-run estate dedicated to sustainable viticulture, producing Rosso Piceno wines with fresh, vibrant flavors and a strong sense of terroir.

4. The Notes of Master Chef Gianluca Deiana Abis

Rosso Piceno is a wine that always brings a smile to my face. Its versatility, balance, and approachable style make it a wonderful companion for both casual meals and more elaborate dishes. I appreciate how it showcases the Marche’s vibrant agricultural traditions, offering a glimpse into the region’s culinary soul. For me, Rosso Piceno represents the joy of everyday Italian wine—something to be shared, savored, and remembered. It’s a wine that invites you to slow down, gather with friends, and enjoy the simple pleasures of good food and great company.

Wine Pairing

Choose an Italian wine with enough acidity to refresh the palate and enough body to match the richness of the dish. Delicate recipes generally benefit from lighter, fresher wines, while roasted, braised, aged-cheese, or deeply savory preparations can support more structured selections. Serve the wine at the correct temperature and avoid pairings that overpower the principal ingredient.

Chef Gianluca’s Recommendation

For the best result, prioritize ingredient quality and execute the basic technique cleanly before adding decorative touches. The finished recipe should taste balanced first; presentation comes second. Make the final adjustment for salt, acidity, sweetness, or texture immediately before service, then serve without unnecessary delay.

Chef Gianluca Deiana