LACRIMA Experience: History and Flavor

A journey through the origins of a unique grape and the emotions of a tasting that tells the story of the land.

Imagine stepping through the gates of an ancient fortified village: Morro d’Alba, with its walls guarding centuries of stories. Here, where time seems to slow down, your journey to discover Lacrima—the emblematic wine of this land—begins.

You will be welcomed by the story of a rare grape, rooted in peasant traditions and now celebrated as a regional excellence. Wander through charming streets and sun-drenched vineyards, listening to legends and curiosities that tie the community indelibly to its most precious wine.

Then comes the most anticipated moment: the guided tasting. Glass after glass, you’ll uncover the nuances of Lacrima—from its bright ruby hue to its delicate notes of rose and red fruits—letting yourself be captivated by its aromatic intensity. Accompanying the wines are the authentic flavors of the Marche: cured meats, cheeses, warm bread, in a perfect harmony between food and terroir.

This is not just a visit—it’s an experience that blends history, culture, and flavor. A journey that will make you feel part of a living tradition, one that stirs emotions and leaves lasting memories, just like the unmistakable bouquet of Lacrima di Morro d’Alba.

LACRIMA

Il Lacrima di Morro d'Alba è un'esplosione di profumi e carattere, un vino unico e seducente che racconta l’anima autentica delle Marche.

Lacrima di Morro d'Alba, also called Lacrima di Morro, is a Marche DOC red wine whose production is permitted only in the Province of Ancona (Marche Region) in the area of Morro d'Alba and neighboring municipalities. It is predominantly sold in the three versions recognized by the production regulations ("Base," "Superiore," and "Passito") and is made using the ancient local black grape variety called Lacrima. A typical autumn wine (traditionally consumed in its region of origin as a novello during the Christmas period) or late-summer wine (for the aged version of one year or more), Lacrima is served at 16–18 °C and pairs well with local specialties such as cured meats (like "Fabriano" salami, ciarimboli, or liver sausages), "red" first courses (like Fettuccine or Maccheroncini di Campofilone with Marche-style ragù or game sauce), and white meat dishes (poultry, turkey, rabbit, etc.). It can also be paired with some marinated first courses and appetizers (blue fish, stockfish) or with the famous Ancona-style fish soup (brodetto di pesce). The passito (sweet) version is excellent for accompanying aged cheeses, blue cheeses, red jams, dark chocolate, and dry pastries. Lacrima di Morro d'Alba is, in any case, excellent both as an everyday table wine and for special occasions (aperitifs, celebrations). To best appreciate its qualities, it should be served in a smooth, spherical, transparent, medium-sized glass with a long stem.

Gallery

Morro D'Alba

PIAZZA Romagnoli 6

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Organoleptic Characteristics

Semi-aromatic wine, best consumed young (due to the low average presence of tannins), but also suitable for ageing after bottle refinement:

colour: very deep ruby red with noticeable and evident violet hues, especially in the early period. Red, garnet or purple in the Passito version.

aroma: aromatic, pleasant, intense and persistent. When aged, it develops a floral-fruity bouquet with notes of strawberry, cherry, blueberry, blackberry, red fruits, plum and noble flowers (wilted rose and violet). When consumed young, it has a characteristic fresh and delicate “vinous” aroma, reminiscent of fermenting grapes (known as “cellar aroma”). The Passito shows hints of plum and ripe fruit.

taste: characteristic. It may show slight variations depending on the vintage and the type of vinification and/or refinement, but it is generally pleasant, smooth, fragrant, slightly tannic yet delicate and enjoyable on the palate. It may also be intense, fresh and fruity, with a pronounced violet note. The structure is fairly full-bodied (medium) and the taste is dry. Wine aged in wood may acquire slight typical savoury notes from the barrel. The polyphenol content is good, while the minimum total acidity must range between 4.00 g/l (Passito) and 4.50 g/l (Base and Superiore types). A quality Lacrima must have the right and balanced combination of aroma and flavour, where neither should overpower the other. The Passito has a velvety, harmonious and sweet aftertaste, sometimes reminiscent of preserved fruit; it tastes dry only when the level of residual sugars is low.

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