As early as the Etruscan age the production of 'anconetano' wine was widely practiced. Over the course of the centuries, the oenological production of Conero continued to evolve until it reached a high standard of quality, rewarded with Docg recognition in September of 2004. Important historical testimonials to its production were uncovered in an ancient Benedictine monastery, which tell of how they used grapes harvested at the foot of the Conero to produce a splendid Rosso. It is thought that it was actually the Benedictines who gave it its present name. The geographical reference for the production area is the Conero Mountain, which rises 572 meters to the south-east of Ancona then plunges into the Adriatic. The agricultural terrain around Ancona is especially suited to the growth of different types of grape vines, both white and red, as the climate is warm and dry, providing the conditions that guarantee that the grapes mature well and regularly.
Rosso Conero riserva Docg goes well with first course dishes with meat sauces such as a Timbale with macaroni and ragu. It also goes well with red meat dishes, braised and stewed. It is an excellent accompaniment for game and ripe cheeses. It should be tasted at a temperature of 18°-20°C, and served in Ballon goblets for full-bodied and mature red wines.
Each label must carry a mention of the Controlled Denomination of Origin besides all the other indications foreseen by law, such as: The determined Region from which the product originates; Denomination of the product composed of the combination of the variety of the vine from which the wine originates and the geographic area in which that variety is cultivated; Nominal volume of the wine; Name or company name of the bottler and its registered address; Number and code of the bottler, which may also appear on the closing system (cork or cap); Name of the Country; Indication of the batch; Ecological indications.