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.