This wine is made with the following grape varieties: Trebbiano Toscano (40-50%), Passerina (10-30%), Pecorino (10-30%). They may be used by themselves to make a single variety wine, or blended with no more than 20% of any other non-aromatic authorized white grape varieties from the Province of Ascoli Piceno. Smooth, with a vague hint of molluscs and crustaceans, Falerio is delightful when paired with green “Tenera Ascolana” olives, both fried and stuffed. It also goes well with simple dishes made with themeat from barnyard animals, and with vegetables and soft cheeses.
The value of this wine lies in the coastal culture, which is inextricably linked to seafood consumption: in fact, no other wine exalts the flavour of the local white and blue fish from the Adriatic Sea quite like Falerio.
The grapes must grow in the province of Ascoli Piceno, but not in the higherhills, mountains or valley floor.
The name of the wine derives from the Roman city of “Faleria Augusta”, which contributed wine, oil and grain to the roman Empire and now known as Falerone, situated in the heart of the province on the left bank of the Tenna river.