Apart from the varieties from white grapes that have made this area famous, for centuries varieties such as Sangiovese and Canaiolo from red grapes have been produced: the first witness to this is in 1400 but probably the cultivation had already begun in Roman times. The oldest mention that is of concern to us dates back to 1884, when a 'fine' red wine was presented and given a prize at a wine demonstration in Rome. The tradition continues today with this wine of an intense ruby red with purple tints, fruity flavours of ripe cherries combined with a light note of vanilla, which emerges in the glass with a hint of mint. Fruity on the palate, with good tannic character and freshness but pleasantly rounded and harmonious.
It marries particularly well with both elaborate and rustic first courses (for example, game typical of Orvieto gastronomy) and fairly substantial second courses. It is excellent with cream cheeses or goat's cheese.Recommended temperature: 18° C
Origins of the name
The "Spicca" family of farm workers gave its name at the end of the 19th century to the farm where the grapes for this wine are now cultivated.