Vinicultural practices and winemaking techniques vary widely in east-central Italy. Quantities of bulk-blended wine are made in the region, particularly in the high-yielding plains. In terms of quality, however, the best wines come from low-yielding, hilly areas. These vineries are more difficult to run and thus more expensive to maintain. The soil, which is characterized principally by sandstone with patches of clay and rock, is not ideal for agriculture, but the region still produces crops such as wheat and olives.
The soil is characterized principally of sandstone with patches of clay and rock. Sediment is widespread.
In all, the Marches region produces about 3 percent of Italy's wine volume, averaging about 250 million liters, or around 28 million cases, of wine annually. Of that, 27.5 million liters (3 million cases) are classified as DOCs [source: Stevenson].
Fourteen varieties of wine carrying the DOC label are produced in the Marches region [source: ItalianMade]. The following vines are the most commonly grown: Montepulciano d'Abruzzo, Sangiovese, Ciliegiolo, Pinot Nero, Pinot Bianco, Verdicchio, Trebbiano, Malvasia of Tuscany, Vernaccia Nera and Maceratino [source: Stevenson].
If you're ready to pop and pour, move on to the next page to find out about the red and white wines of the Marches region.