Brugiano Rosso Piceno DOC
Brugiano Rosso Piceno DOC
Brugiano Rosso Piceno DOC

Brugiano Rosso Piceno DOC


Coming from Sangiovese and Montepulciano grapes, a balanced and full-bodied wine, it is an excellent accompaniment to pasta dishes, cured meats and tasty main dishes such as roasts and grills. This Brugiano Rosso Piceno Doc is a symbol of the productions of the Marche, where producers constantly affirm the natural vocation of the area to produce wines with a strong personality, aided by an optimal balance between the soil and climate conditions.

Type: Rosso Piceno Doc
Producer: Terre di San Ginesio srl.
Made in: Marche (Italia)
Alcohol content: 13.5% vol


The prestigious DOC Rosso Piceno is the first born in the Marche. Wine already known to the ancients, linked to Piceni population, Rosso Piceno Superiore differs from Rosso Piceno for the greater refinement in wood to which it is subjected to get more flavors and fragrances. Coming from the blend of two grapes varieties, Montepulciano and Sangiovese, two wines symbol of good Italian wine heritag. It is great if paired with meat based meals.


Terre di San Ginesio srl. Ripe San GInesio (MC). The motto of the Azienda Terre di San Ginesio is: "the quality comes from the vineyard" then, for the production of fine wine, they decided to be sure to have good grapes and decided to grow them directly. These vineyards are all located in the municipalities of San Ginesio and Ripe San Ginesio, in a hilly area particularly suited to growing grapes. The company focuses on the production of high-quality wines and on careful research of local food, offering unique and hard to find products.

Contains sulfites.

General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, red wines match best with all red meats and game, to meat based pasta dishes, fermented cheese, aged cheeses and spicy cheeses. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.

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