Brothers Walter and Massimiliano Bartolomei thank you for all of your support and invite you to visit them at their restaurant in Offida. There you will see just why were immediately entranced by not only the quality of the wines produced by organic agriculture, hand harvesting and careful vinification but also their incredible value for money as they all play way out of their respective price categories.
Ciù Ciù Rosso Piceno Superiore Gotico 2007, Offida, le Marche ORGANIC
Montepulciano dominates this blend (70%) with just enough Sangiovese to impart some elegance and food friendly acidity (but leaving big tar and licorice blasts on the nose leading into lots of fruit and a massive structure on the palate). Enjoy its youthful exuberance now with grilled meats and zesty pastas, three to five years from now it will mellow into a thing of mature beauty. Either way you get major flavor and heft but spend bubkas for what it is.
Ciù Ciù Marche Rosso Saggio 2007, Offida, le Marche ORGANIC
Yet another Chianti Killer from the East, this is 100% Sangiovese slowly fermented on the skins for three weeks resulting in a multi-layered bouquet with notes ranging from dried red fruits to coffee and a full throttle palate with a nice tannic grip and racy acidity. Again, food choices will be dictated by aging: right now this is ready to take on anything from garlic chicken to Oaxacan molé but give it a few years and its softer, more elegant side will emerge to compliment roast birds, wild mushroom pastas or Peking duck.
Ciù Ciù Marche Rosso Oppîdum 2003, Offida, le Marche ORGANIC
100% Montepulciano and seriously dense, this bottling wants some lamb, duck, venison or at least some nice sausages (and NOW!). Not surprisingly, it has become a cult favorite with many local chefs as they dig it with their simple but hearty meals after they finish service.
See on wineexpo.com
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