Oggi parliamo della Denominazione d'Origine Controllata Falerio, regione Marche.
We are in the Marche region, in the part
southern center of the Marche region.
Info Denomination of Controlled Origin
The production area of the appellation
Falerio is precisely the former province
of Ascoli Piceno corresponding to
current provinces of Fermo and Ascoli Piceno.
The Doc Falerio was established in 1975, subsequently modified several times until 2014.
Ampelographic base: Trebbiano 20% -50%, Passerina 10% -30%, Pecorino 10% -30%, other white grapes authorized in the Marche region can contribute up to a maximum of 20%.
In 2011 the Doc Falerio-Pecorino was established whose ampelographic base is Pecorino at least 85%.
There is a single disciplinary for the two Docs, which regulates the differences between the two types as regards yields per hectare, planting density, varietal composition, alcoholic strength.
Falerio Doc historical notes
The name of the Doc Falerio derives from the ancient city "Faleria Augusta", the current Falerone in the province of Fermo.
Situated between the opulent cities of Ausculum (Ascoli Piceno) and Firmum (Fermo), it was already known at the time of Imperial Rome for its excellent grapes and agricultural production in general.
Even today in modern Falerone we can admire the remains of the amphitheater and the Roman temple as evidence of that fame and the historical roots of this territory.
Today
Starting from the 70s Falerio became synonymous with everyday, territorial and widespread wine.
It goes well with traditional dishes, both land and sea: molluscs, crustaceans, fried fish, spaghetti with clams, fish soups, passatelli, macaroni with meat sauce, ciauscolo, fresh or semi-seasoned cheeses, ascolana olives, chicken in potacchio, even stuffed focaccia and Neapolitan pizza.
Preferably in combination with dishes with a sweet tendency, of medium fatness or softness, which enhance the organoleptic characteristics by contrast.
There are therefore two reasons for the success: favorable quality / price ratio (price range that does not arrive, except for rare
exceptions, double-digit), versatility of combination.
As regards this second aspect, we can go into some further analysis.
Falerio wine, being obtained from a blend of grapes, can present organoleptic variables, also in consideration of the terroir of origin; however, its identity can be broadly identified.
Falerio wine generally has a bright straw yellow color, possibly with green hues.
The nose is not very intense and complex; it has fine floral notes, white fruit, rarely of a tropical type, vegetal nuances.
The taste is dry and savory, with fresh sensations of acidity, pomaceous, a certain roughness dictated by the greater or lesser incidence of the various components of the blend, usually with a slightly almond finish.
Precisely these organoleptic characteristics that favor the versatility of pairing, have been able to label it as an everyday and traditional wine.
Conclusions
Unfortunately, despite these oenological values and this historical and cultural background, the Denomination has progressively been disqualified over the years, due to the lack of interest of producers, due to the growing trend towards single-variety productions, for Trebbiano explants.
I think I can say that it is objectively difficult to realize today a valid project of recovery of the typology, given the actual conditions; however, it is also true that in order to establish the identity trait of a wine-growing area, an indispensable factor for carving out market spaces and giving perspective, it is necessary to start from the foundations.
In other words, it would be necessary to retrace abandoned or abandoned paths, to make them practicable again, recovering traditional typologies capable of conveying history.
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Tasting notes (Falerio denomination label):
