Denomination of Controlled Origin
A story of excellence
The story of this wine varietal is compelling linked to the history of our territory, more so than any of the others. Some ampelographic bulletins that talked about this native grape can be found from the 8th century. Back then, it was called by the name of the Greeks of Macerata, Verdicchio Marino, Montecchiese.
In 1964, thanks to Professor Bruno Bruni, a famous Italian wine expert from Marche, the variety is identified as Maceratese (coming from the province of Macerata) and finally in 1970, it was classified in the national registry of grape varieties, as Maceratino, in its two versions Colli Maceratesi Bianco Doc and Colli Maceratesi Ribona Doc.
Twice as good
Traditionally, the term Ribona means “twice as good”, and at the time of sharecropping in the countryside the wine was considered food and therefore the focus was on the quantity produced, creating the need to make it last as long as possible.
The farmers used to pick the best bunches in the vineyard and after a period hanging them the cellar, they used to add peeled grapes to the worts that, with their sugars, repeated the fermentation process giving the wine a longer life.
The story continues
Today there are about 100 hectares of this grape across the province of Macerata that produce wines with unique organoleptic characteristics. Therefore, the story continues, now being written by new generations of winemakers who rely on the unique quality of this grape variety and its strong bond with the Macerata area.
Ampelographic and organoleptic characteristics of the DOC Colli Maceratesi Ribona
Production covers Macerata’s rolling hills, from the Adriatic coast to the Sibillini mountains. There are different types of wines produced from these grapes, from sparkling to passito, and still white wine. To be classified as Colli Maceratesi Ribona, it must contain at least 85% of Maceratino Ribona grapes, while in the Ribona Superiore there must be a medium/long term period of ageing and refinement.
On the organoleptic side, we find fresh and fragrant wines – especially when the wine-making process happens in steel barrels – with floral and citrusy hints, a balanced acidity and a good salivation in the mouth. The feeling of cleanliness and freshness are excellently combined and go well with traditional dishes of the region. Aged Ribona wines will be more structured and complex and perfectly match fish dishes such as oven-baked cod, soups, or the popular Stoccafisso di Ancona.
Ribona DOC datasheet
Alc.: 13,5% Vol.
Color: Straw yellow hue with yellow-green highlights , crystal clear and consistent.
Bouquet: Intense aroma and complex, signs of yellow peach, apricot, mango, mimosa, camomile and tea rose. Hints of aromatics herbs and mineral indication of flint.
Taste: Nicely fresh, soft and savory. Intense and of a good length, the end is pleasantly fresh and mineral.
Serving temperature: 10 - 12° C
Pairings: This wine will keep well and is excellent with mild or aged cheese, charcuterie, seafood risotto and white lasagna. Typically baked fish.
Grape Varieties: 100% Ribona
Production Area: Contrada Vallenzuolo – Colmurano (MC)