{"id":15360,"date":"2015-02-05T19:23:48","date_gmt":"2015-02-05T18:23:48","guid":{"rendered":"https:\/\/www.slowfood.it\/slowine\/?p=15360"},"modified":"2015-02-09T11:49:37","modified_gmt":"2015-02-09T10:49:37","slug":"ribona-due-volte-bona","status":"publish","type":"post","link":"https:\/\/www.slowfood.it\/slowine\/ribona-due-volte-bona\/","title":{"rendered":"Ribona, due volte \u201cbona\u201d"},"content":{"rendered":"<p>Il comparto vitivinicolo maceratese da sempre denota minore appeal rispetto al resto delle Marche, dove verdicchio, pecorino e montepulciano, segnano in maniera inconfondibile la qualit\u00e0.<\/p>\n<p><a href=\"https:\/\/www.slowfood.it\/slowine\/assets\/vite-da-vino-maceratino.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-15371\" style=\"margin: 10px 30px 10px 30px;\" src=\"https:\/\/www.slowfood.it\/slowine\/assets\/vite-da-vino-maceratino.jpg\" alt=\"vite-da-vino-maceratino\" width=\"280\" height=\"280\" srcset=\"https:\/\/www.slowfood.it\/slowine\/assets\/vite-da-vino-maceratino.jpg 280w, https:\/\/www.slowfood.it\/slowine\/assets\/vite-da-vino-maceratino-150x150.jpg 150w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/a>In questo piccolo comprensorio, compreso tra le prime colline del versante costiero e le alture preappenniniche, regna un vitigno bianco denominato maceratino, o ribona, gi\u00e0 noto con alcuni nomi locali quali uva montecchiese, greco maceratese, verdicchio gentile o marino, a seconda delle zone in cui veniva coltivato. Trattasi di uva autoctona locale, da sempre assimilata al greco, al grechetto o al trebbiano, che recenti e approfonditi studi genetici hanno riscontrato avere punti di contatto con il verdicchio, seppure nei fatti oggi abbiano caratteristiche e risposte enologiche differenti.<\/p>\n<p>Di scarso adattamento ad areali diversi dal maceratese, questo vitigno predilige suoli freschi e moderatamente fertili, clima ventilato e non troppo caldo. Il grappolo \u00e8 medio-grande, germoglia tardi evitando le gelate primaverili e in stagioni equilibrate matura nella seconda met\u00e0 di settembre.<\/p>\n<p><a href=\"https:\/\/www.slowfood.it\/slowine\/assets\/Ribona-Maceratino.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-15374 alignleft\" style=\"margin: 20px;\" src=\"https:\/\/www.slowfood.it\/slowine\/assets\/Ribona-Maceratino.jpg\" alt=\"Ribona-Maceratino\" width=\"320\" height=\"183\" srcset=\"https:\/\/www.slowfood.it\/slowine\/assets\/Ribona-Maceratino.jpg 620w, https:\/\/www.slowfood.it\/slowine\/assets\/Ribona-Maceratino-300x172.jpg 300w\" sizes=\"auto, (max-width: 320px) 100vw, 320px\" \/><\/a>Quest\u2019uva, coltivata prettamente nell\u2019areale maceratese con una superficie di poco pi\u00f9 di 100 ettari, nel 1975 \u00e8 entrata a far parte della Doc \u201cBianco dei Colli Maceratesi\u201d, pi\u00f9 volte modificata e aggiornata sino all\u2019attuale Denominazione \u201dColli Maceratesi\u201d che distingue la tipologia \u201cBianco\u201d \u2013 presenza di almeno il 70% di maceratino \u2013 dalla versione \u201cRibona\u201d, minimo 85% di questa variet\u00e0, mentre per il resto sono ammesse altre uve bianche autorizzate nella regione Marche.<\/p>\n<p>Storicamente, e per consuetudine locale, il vino ottenuto da uva maceratino risultava essere esile di corpo, dotato di discreta freschezza e delicata aromaticit\u00e0; insomma era uno dei primi vini della nuova annata a uscire in commercio e sicuramente considerato uno dei meno longevi.<\/p>\n<p>Ancora oggi critica e consumatori lo reputano vino da consumarsi nei primi otto-dieci mesi dopo la vendemmia e soprattutto poco atto alla lunga maturazione in bottiglia. Una manciata di produttori, tuttavia, stanno investendo su questo vitigno sperimentando cloni e sesti di impianto particolari, ma soprattutto diversificando le tecniche di vinificazione (talvolta esasperando l\u2019estrazione aromatica con pratiche spinte di iper-riduzione e criomacerazione) al fine di capirne pregi e limiti nonch\u00e9 le reali possibilit\u00e0 di affinamento in bottiglia. Nonostante ci\u00f2 solo due aziende, in questo momento, stanno proponendo in commercio versioni con almeno 12\/18 mesi di affinamento.<\/p>\n<p><a href=\"https:\/\/www.slowfood.it\/slowine\/assets\/20150110_133338.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" size-large wp-image-15375 alignright\" style=\"margin: 20px 40px 20px 40px;\" src=\"https:\/\/www.slowfood.it\/slowine\/assets\/20150110_133338-1024x576.jpg\" alt=\"20150110_133338\" width=\"320\" height=\"180\" srcset=\"https:\/\/www.slowfood.it\/slowine\/assets\/20150110_133338-1024x576.jpg 1024w, https:\/\/www.slowfood.it\/slowine\/assets\/20150110_133338-300x169.jpg 300w, https:\/\/www.slowfood.it\/slowine\/assets\/20150110_133338-728x410.jpg 728w, https:\/\/www.slowfood.it\/slowine\/assets\/20150110_133338-800x450.jpg 800w\" sizes=\"auto, (max-width: 320px) 100vw, 320px\" \/><\/a>Pochi giorni fa, in occasione di un ritrovo conviviale con una piacevole compagnia &#8211; grazie alla ferrea caparbiet\u00e0 di Palmiro Ciccarelli, appassionato e disinteressato sostenitore di questo vitigno &#8211; abbiamo avuto il piacere di assaggiare le tre etichette di Ribona delle aziende <strong>Capinera<\/strong> di Morrovalle, <strong>Villa Forano<\/strong> di Appignano e <strong>Fontezoppa<\/strong> di Civitanova Marche, con un bel ventaglio di annate storiche, arrivando perfino a testare vini della vendemmia 1997. Il risultato \u00e8 quello delineato nelle <a href=\"https:\/\/www.slowfood.it\/slowine\/colli-maceratesi-ribona-le-tre-degustazioni-verticali\/\" target=\"_blank\">note degustative di seguito riportate (per vederle cliccate qui)<\/a>; le conclusioni le lasciamo invece al termine della lettura.<\/p>\n<p>Buon viaggio \u2026\u2026.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il comparto vitivinicolo maceratese da sempre denota minore appeal rispetto al resto delle Marche, dove verdicchio, pecorino e montepulciano, segnano in maniera inconfondibile la qualit\u00e0. In questo piccolo comprensorio, compreso tra le prime colline del versante costiero e le alture preappenniniche, regna un vitigno bianco denominato maceratino, o ribona, gi\u00e0 noto con alcuni nomi locali &hellip;<\/p>\n","protected":false},"author":919862,"featured_media":15374,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[62,72,41,1],"tags":[],"class_list":["post-15360","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-degustazioni-italiane","category-in-evidenza","category-news","category-parliamo-di"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ribona, due volte \u201cbona\u201d - Slowine<\/title>\n<meta name=\"description\" content=\"Il comparto vitivinicolo maceratese da sempre denota minore appeal rispetto al resto delle Marche, dove verdicchio, pecorino e montepulciano, segnano in\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.slowfood.it\/slowine\/ribona-due-volte-bona\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ribona, due volte \u201cbona\u201d - 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