The Colli Maceratesi Bianco is made with white Maceratino grapes (minimum 70%), as are the Spumante and Passito versions. Tuscan Trebbiano, Verdicchio, Incrocio Bruni 54, Pecorino, Sauvignon, Grechetto and Chardonnay may be added to make up no more than 30%. Other versions are authorised to include only 15% of additional grape varieties. Colli Maceratesi Ribona, as a spumante or a passito, is made with at least 85% of Maceratino grapes.
Colli Maceratesi Rosso and its Novello and Riserva versions, are made with at least 50% Sangiovese, Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Lacrima Merlot and Montepulcianofor up to 50%. Colli Maceratesi Bianco is a wine to be drunk young and fresh; it exalts the flavours of raw bi-valve molluscs which tend to be on the sweet side, and rice and soups without tomatoes. Colli Maceratesi Rosso can be paired with a variety of dishes: from cured meats to cheesy pizza and typical “vincisgrassi” to dishes based on white meats, like rabbit in a bread crust or a chicken casserole. The production zone is spread over the entire province of Macerata and includes the area around Loreto, in the province of Ancona.