Story: Marche | Wine region
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Culinary specialties
The cuisine of the Marche region is very regionally influenced: fish and seafood on the coast, legumes, olives, meat, and truffles from inland areas. Verdicchio wines pair perfectly with seafood, pasta with light sauces, and fish dishes, while stronger red wines are ideal with game, beef, or traditional legume dishes. The connection between wine and cuisine is close, so local specialties are often tailored directly to wine production.

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Notable wineries
There are numerous winemakers in the Marche region who use both traditional and modern winemaking methods. Examples include the Umani Ronchi winery, which has gained national and international recognition with its Verdicchio and other wines, as well as Garofoli and Fazi Battaglia, which express the terroir of the Marche region in a high-quality way. Many wineries are family-run and focus on sustainable cultivation methods and the cultivation of old grape varieties.

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Overall importance in winegrowing and share of exports
Although the Marche region is smaller than other Italian regions, it plays an important role in national winegrowing. The quality of DOCG and DOC wines is steadily increasing, and exports are growing, especially of Verdicchio and specialties such as Lacrima di Morro d'Alba. Internationally, the Marche region is increasingly regarded as a source of high-quality, characterful wines that reflect the balance between tradition and modern winemaking.

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Summary and outlook
The Marche region combines tradition, diversity, and quality in its viticulture. With distinctive white and red wines, old grape varieties, and a focus on sustainable wine production, the Marche is developing into an up-and-coming wine region in Italy. The future promises a further strengthening of its international reputation, particularly through the combination of high-quality viticulture, regional cuisine, and the conscious cultivation of the unique terroir of this diverse region. - Gerardo [TS12/25]