The Lacrima di Morro d'Alba DOC is an appellation for red wines in the province of Ancona, in the Marche. It was recognised on 9 January 1985 and is made from the Lacrima grape. It has about 182 hectares, with an output of 12,300 hectolitres.
Six municipalities near the sea
The area covers six hill municipalities: Morro d'Alba, Monte San Vito, San Marcello, Belvedere Ostrense, Ostra and Senigallia, where valley floors and slopes facing the sea are excluded. The boundaries lie on average no more than 25 kilometres from the Adriatic. The climate is temperate, with hot summers and between 700 and 800 millimetres of rain a year. The vineyards lie between 150 and 250 metres above sea level, on deep soils rich in fine clays and limestone.
The styles
The Rosso comes from at least 85% Lacrima and is released as early as 15 December of the harvest year. The Superiore is released from 1 September of the following year, after about ten to eleven months; the sweet Passito is released from 1 December of the following year, after about a year. The minimum alcohol is 11%. It is a wine rich in anthocyanins and low in tannins: it is best drunk young, but it also stands up to moderate ageing.
At the table
Lacrima is served at 16-18 °C. It goes with cured meats such as Fabriano-style salami, ciarimboli and liver sausages, with dairy products, truffle, pasta with Marche-style or game ragù, such as fettuccine or maccheroncini di Campofilone, and with meat main courses; also with stockfish, marinated oily fish and brodetto all'anconetana. The Passito goes with aged and blue cheeses, red jams, dark chocolate and dry pastries.
The province of Ancona is also home to Conero, a red from Montepulciano, and Verdicchio dei Castelli di Jesi, a white from Verdicchio.
