The Piceno region boasts a diverse wine-growing landscape, stretching across the hills of the Ascoli and Fermo areas, where the vineyards follow the contours of the land right down to the areas closest to the Adriatic. The combination of varying altitudes, aspect and sea breezes creates a rich variety of microclimates, with hot summers, cool winters and a dry season that is not particularly pronounced. The daily temperature fluctuations promote the balanced ripening of the grapes and help preserve their aromatic qualities and freshness.
The soils, often consisting of clayey hillside formations and soils classified as Cambisols, are deep, retain moisture well and have good natural drainage – conditions that support the vines even during the hottest periods and contribute to the structure of the wines. Southern and south-eastern exposures further enhance ripening, whilst higher altitudes yield wines with more taut and fragrant profiles.
The region’s viticultural tradition is rooted in grape varieties deeply connected to the local terroir. Among the white grape varieties, Pecorino and Passerina stand out, alongside Trebbiano and Verdicchio; among the reds, Montepulciano and Sangiovese predominate, sometimes accompanied by authorised varieties and contemporary interpretations. This heritage gives rise to still and sparkling whites, passito wines and wines produced through secondary fermentation, as well as rosés and reds of varying intensity, often characterised by ripe fruit, balance, pronounced acidity and harmonious tannins.
Modern cultivation primarily employs espalier training systems, with Guyot or spurred cordon pruning, whilst winemaking alternates between stainless steel, ageing on the lees, oak and longer maturation periods to enhance structure and complexity. The roots of viticulture in the Piceno region are ancient and are being revitalised today through a careful understanding of the local grape varieties, biodiversity and the identity of the individual hills.