Passerina grapes were once considered unsuitable for wine-making from just one, unblended variety, and this is why it is not so well known. In actual fact, it reveals a very pleasant bouquet and a body that makes it an elegant wine, let’s say almost a lady’s wine. It is crystal clear, straw yellow in colour, [...]

Out of all the Picenos branded wines, Passerina Passito, made from dried grapes, is maybe one of the most appreciable.

This is a less traditional variant of the Passerina grape variety. Historically speaking, the sparkling wine tradition was not so popular although recent experiments have lead to obtaining a good quality product.

Rosso Piceno, and its variant Rosso Piceno Superiore, are two very interesting red wines in view of their structure and the pleasing balance between the tannic and aromatic properties.

If you are tasting Pecorino for the first time ever, then forget about everything you know about white wines. Pour some Perorino into the glass and, before actually tasting it, sniff and sip it with your eyes closed.

September and October are harvest months, not just for collecting the grapes but also because these are the two months in which the guides of various editors stating the scores.

Different shaped glasses are used to accentuate and fully enjoy the unique characteristics of different types of wine.

The land of Piceno is a particularly suitable terroir for great white and red wines, which are however still not so well-known by the public.

“Ciauscolo” also called “Ciausculo” is a spreadable IGP salami, typical of the Monti Sibillini and of the highlands of Macerata.

The aniseed liqueurs of the Piceno region are known and appreciated throughout Italy.