Rosso Piceno Superiore DOC

Rosso Piceno Superiore occupies the southernmost corner of the Marche region, confined to approximately 13 municipalities within Ascoli Piceno province. The zone sits between the town of Ascoli Piceno to the west and San Benedetto del Tronto on the Adriatic coast to the east, with the Apennines providing a backdrop that shapes the local climate. Vineyards are planted at elevations ranging from 180 to 290 meters above sea level.

• Located in the southernmost municipalities of Marche, within Ascoli Piceno province
• Positioned between the Adriatic coast and the Apennine mountains
• Elevation range of 180-290 meters above sea level
• Approximately 13 municipalities fall within the Superiore subzone

The soils of Rosso Piceno Superiore are predominantly clay-based, incorporating sand and bioclasts, with clayey and calcareous subsoils beneath. The climate is Mediterranean in character, with hot, dry summers that ripen grapes well and cold, rainy winters. Annual rainfall averages around 800mm, concentrated in the winter months, leaving the growing season relatively dry and warm.

• Clay-dominant soils with sandy and bioclast components
• Calcareous and clayey subsoils provide good drainage and mineral influence
• Mediterranean climate with hot, dry summers and cold, wet winters
• Approximately 800mm annual rainfall, concentrated outside the growing season

The blend for Rosso Piceno Superiore requires Montepulciano at 35-70% and Sangiovese at 30-50%, with other approved local red grapes permitted up to a maximum of 15%. Sangiovese is typically harvested in the third week of September, while Montepulciano follows in the second to third week of October. All wines must spend a minimum of 12 months aging in wooden barrels, with 16 months being common in practice. The minimum alcohol level is 12%, and no wine can leave the winery before November 1st of the year after harvest.

• Montepulciano: 35-70% of the blend; Sangiovese: 30-50%
• Other local red grapes permitted up to a maximum of 15%
• Minimum 12 months wooden barrel aging, typically 16 months
• Minimum 12% alcohol, with market release no earlier than November 1st post-harvest

The commercial history of Rosso Piceno Superiore begins in 1970, when Tenuta Cocci Grifoni brought the first bottles to market from the 1969 harvest. This moment marked a pivotal shift in the region's winemaking philosophy, moving away from bulk production focused on volume toward a quality-driven approach. The creation of the Superiore designation gave producers in southern Marche a framework to showcase the potential of the Ascoli Piceno terroir.

• First commercial release in 1970 by Tenuta Cocci Grifoni, from the 1969 vintage
• The designation represented a shift from quantity to quality in southern Marche
• Remains a DOC-level appellation within the broader Rosso Piceno DOC framework

Rosso Piceno Superiore presents as a dark ruby red, shifting toward garnet as it ages. The wines show aromas of red berries, vanilla, tobacco, cocoa, and mineral notes, reflecting both the grape varieties and the time spent in wood. On the palate, soft tannins and crisp acidity create a balanced structure, and the wines are capable of aging for four or more years from the vintage.

• Dark ruby red color, evolving to garnet with age
• Aromas of red berries, vanilla, tobacco, cocoa, and mineral notes
• Soft tannins balanced by crisp acidity
• Cellaring potential of 4 or more years