My wine of the week is
Villa Bucci’s Rosso Piceno.
The wine is made from a blend of Montepulciano d’Abruzzo and Sangiovese. It spends a year in oak and six months after that in the bottle before being released into the market. I found it on wine-searcher for between $17 – $25 depending on the store.
I thought it was a perfect wine for a meat based meal. I had it on Passover with Brisket which was divine but I can also see it with lighter meats or a pasta made with a heavy sauce.
I’m very partial to Sangiovese as a grape, less so to Montepulciano but I did like the blend coming from this historic winery in Le Marche, a region I love.
Villa Bucci is one of the more well-known wineries in Le Marche. It was started in the 1700s and the family has a very large agricultural farm that grows wheat and other products in addition to wine. They are most well-known for their Verdicchio dei Castelli di Jesi. They also make around 12,000- 15,000 bottles of red wine.
For more information on wines from Villa Bucci, check out their website: http://www.villabucci.com.