| Wine & Liqueurs |
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In recent years the Marchegian wines have been affirming themselves in the panorama of wine – both national & international, with growing success. These well deserved results are fruits of the terrain which is particularly favourable to viticulture, which can be found in many zones in the region, and to the justifiable attention too quality towards which many businesses in the sector are investing. In this way, up until today, two important “DOCG” (appellation of controlled origin) have been recognised in the territory. Beyond this range of wines it is important to point out other products which may be less well-known, but of great interest which regional traditions have handed down until nowadays.
e 15 DOC:
The “di visciole” wine, known in the regional dialect as “visner”, was already appreciated by Federico of Montefeltro, Duke of Urbino.
 Difficult to classify is the “cotto” (cooked) wine, but it is certainly known that its origins are very ancient. The trails of this product appeared already om Piceno around
A similar product is Sapa, in whose case the must is reducced by 70/80% obtaining a very sweet syrup, with inklings of caramel and hints of honey, smooth and velvety. Once this “sapa” was used as honey, valued also as a balsamic condiment, while today it is combined with preparations both sweet and savoury.
The Mistrà, aniseed liqueur, enjoys a certain fame, its history dates back to the opening of the resorts of Pievebovigliana (1868) and Ascoli Piceno (1870). It is obtained by macerating the aniseeds while they are still green in alcohol of 70% and adding sugar syrup when cold to regulate its sweetness.
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