Reds: Lacrima di Morro d'Alba

It's been a while since the last wine post, right? So here's another one!
Some time ago while driving around the Marche hillside, we got to Morro d'Alba, a nice little town between Ancona and Jesi, you might pass by while outlet shopping  in the area. We got to taste this delicious red wine with a particular aroma of berries, yummy! After a while, I got to taste an equally delicious risotto made of Lacrima wine, it made my love for Lacrima grow even more (one day I'll try to cook it, promise!).

The Lacrima di Morro d'Alba has been known since ancient times, its first historical mention was by Federico Barbarossa, in 1167, during the siege of Ancona. The inhabitants were forced to give the emperor their best possessions, including the famous juice of Morro d'Alba grapes. It became a DOC in 1985. 



Grape(s): In order to be a Lacrima DOC it has to have at least 85% of Lacrima grapes, a maximum of 15% of Verdicchio or Montepulciano grapes is allowed.

Production area: Originally, it could only be grown in the territory of Morro d’Alba (near Ancona). Nowadays, the area has been extended to neighbouring territories such as Belvedere Ostrense, Monte San Vito, Ostra, San Marcello e Senigallia (excluding the territories by the Adriatic Sea)

Features: strong ruby red color with purple hues, dry taste with clear but not sharp tannins, intense aroma and flavors of strawberries, berries and violets. It is interesting to note that not many wineries specialized in Lacrima di Morro d'Alba prefer the refinement in barrels.

Food pairing: Cold cuts and meat. Some might even be paired to the typical fish soup from Ancona (Brodetto)

When to drink it: Anytime, you can drink it as soon a you get or you can leave it in your cellar for a while. Serving temeprature varies from 16 to 18°C.

My top 2:
- Orgiolo - Lacrima di Morro d'Alba DOC Superiore (Marotti Campi)
- Lacrima di Morro d'Alba DOC (Stefano Mancinelli)

There is a 'sweet' version of this wine, the Passito di Lacrima, straw wine made from grapes laid to dry, this process gives it the sweet flavor. The one from Stefano Mancinelli (called Re Sole) is especially good for ending a meal (with a good bottle of 'normal' Lacrima, obviously) as dessert wine.