Italian wine and grape guide : Maceratino

The Maceratino grape variety has been grown for centuries in the Marche region and, in particular, in Macerata, hence the name, and the neighboring areas of Ancona and Ascoli Piceno, where it contributes as a basic grape in the production of the wines Bianco Piceno and Colli Maceratesi DOC. Most probably, Maceratino makes part of the group Greci, ancient vines imported into Italy by the early settlers of Ancient Greece. Among its many synonyms there is also Maceratino greco and Maceratino castellano. Its presence is increasingly rare, even in its area of origin, most likely due to competition with Verdicchio, whose production has enological characteristics superior and with lower costs, such as to obscure even far more noble varieties. The Maceratino grape has a white, medium, spheroidal berry with skin of medium thickness, consistent, quite waxy, yellow-golden colored with brown streaks and a striking navel. The cluster is medium-large, cylindrical-conical, and tight with a large, orbicular and lobed leaf. The Maceratino vine has an abundant and fairly constant production. It is not picky about the nature of the soil, climate or exposure. According to the biotype, may have higher or lower productivity and different sugar level. The wine produced from the Maceratino grape is of a rather pale straw yellow color. The scent is slightly fragrant. The taste is neutral, fruity, dry, with little body.