Rosso Piceno

What flavors to expect in a glass of Rosso Piceno?

Located in Central Italy, between the Adriatic Sea and the Apennine Mountains, the Rosso Piceno appellation creates wines that perfectly reflect the Italian dolce vita lifestyle. The core of the blend (up to 70%) is made up of Montepulciano grapes, which impart a deep dark color, aromas of dark plums and blackberries, and a very round, soft body. The remainder is filled by Sangiovese, which offsets the sweetness with its characteristic crisp cherry acidity and spicy notes. The result is an incredibly balanced, juicy, and very easy-drinking wine.

What food pairs best with this wine?

Thanks to its medium body, refreshing acidity, and soft tannins, this Italian wine is a true chameleon in the kitchen. It pairs beautifully with both meat and lighter Italian dishes. Try it with:

• Traditional pizza (especially with meat or mushroom toppings);
• Pasta with tomato or meat sauces (like Bolognese or Amatriciana);
• Assorted cold appetizers – cured hams (Prosciutto), salami, and olives;
• Semi-hard cheeses (like Pecorino).

Frequently asked questions

What is the difference between standard Rosso Piceno and the "Superiore" version?

Standard Rosso Piceno is a young, fresh, and highly fruit-forward wine meant to be consumed within its first few years. Meanwhile, Rosso Piceno Superiore hails from a specific, smaller, and higher-quality subzone. This version must be aged in oak barrels for at least 12 months, which imparts aromas of dark chocolate and vanilla, gives it a fuller body, and allows it to age successfully in the bottle for 5 to 8 years.

Is it advisable to chill this wine?

During the summer, lighter, unaged Rosso Piceno wines are indeed recommended to be slightly chilled (to 14–15 °C or 57–59 °F). This highlights their cherry freshness and makes the wine even more drinkable. Superiore style wines are best served at the traditional 16–18 °C (60–64 °F).

Why is this wine so popular in restaurants?

Its flexibility is the key. Because it intertwines both roundness (from Montepulciano) and acidity (from Sangiovese), it pairs with almost all Mediterranean dishes without overpowering the food, offering an excellent price-to-quality ratio.