Lacrima di Morro Wine with Lacrima grapes

by | Jan 13, 2017

5/5 (2)

The most distinctive thing about Lacrima di Morro red wine is its peculiar fragrance.

Lacrima di Morro wine with Lacrima grapes

Lacrima di Morro also known as Lacrima di Morro d’ Alba is a very appealing red wine which is a native of Marche located in Central Italy.

This amazing red wine is produced from Lacrima grape variety which is an ancient grape variety that grows in the areas encompassing Morro d’Alba, the hilltop village.

The name of the grape “lacrima” stands for “tear drop”. The name of the grape is Lacrimal because of the fact that the shape of the grapes is tear- drop shape. Bunches of the grapes also form a tear- drop shape.

There is also a different theory related to the name of the grapes. Some believe that, the grapes are named so because they are very juicy and tend to split forming tears on the grape bunches.

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The wine is quite popular because of its idiosyncratic fragrance which epitomizes the floral bouquet adorned with roses, violets and lavender along with the heavy notes of stewed sweet strawberries.

The flavours of the wine are also quite strong and impressive. The wine oozes out a strong flavours, vanilla- tinged blueberry brioche carrying a slight hint of cinnamon (sweet spice).

Though Lacrima di Morro red wine is made of a hundred percent Lacrima but, sometimes 15% Montepulciano and/ or Verdicchio grapes are also added.

History of the Lacrima grape

History has it that in the year 1167, Frederick Barbarossa tasted this wine and instantly became the biggest fan of the wine. This all happened after he took over the Castello di Morro d’ Alba after Ancona’s beset.

Lacrima di Morro is a product of Lacrima grapes. The wines made from Lacrima grapes shot to fame in 1985 and this was the time the wine was recognized with Lacrima di Morro d’ Alba DOC title.

Going a little back in time, this grape variety had a close escape with extinction. Prior to the year 1985, the plantings of this red wine grape variety were left to only 1 hectare (2.5 acres).

Thankfully, today, there are now a great amount of plantings of this red wine grape variety. The plantings, today, cover more than a hundred times the area that was covered prior to 1985.

The ancestry of the Lacrima grapes is still a matter of pondering but, the DNA profiling has shown its links to Aleatico.

Vinification of Lacrima Wines

This wine is cultured and made in quite a different way. To make the wine, Tuscan method is used. The govern Toscano method subjects the wine to the second fermentation by adding fresh must which is also rich in sugar and pressed from the partially dried grapes.

The best soil to grow the vines is clay soil with medium density. The wine is fermented in large stainless steel tanks. The most important factor here is to keep the barrels at a controlled temperature.

The temperature is closely monitored and controlled during the pre- fermentive and post- fermentive stages. The stages last for 20 to 22 days.

The wines are aged in 4 to 5 months in huge oak barrels and then for three months in the bottles. DOC laws have strict rules to carry out this process by 31st December in the harvesting year.

Characteristics of Lacrima di Morro Red Wine

Lacrima di Morro is known for its intense aroma, but the other characters of this appealing red wine are also not too far behind in impressing the classes and the masses.

The aroma carries distinct floral notes and strawberry notes. The flavour of the wine is also very impressive. It is intense and leaves the palate mesmerizes.

It gives out an amazing taste of vanilla- coated blueberry brioche topped with a sweet spicy flavour of cinnamon. The spicy notes over the sweet notes make the flavour of this wine one of the most sought after wine flavours.

The wine is medium bodies and contains a relative good amount of tannins. Lacrima di Morro is a typically dry wine. But, off- dry, sweet dolce or abboccato wines are also produced.

Food Pairings with Lacrima di Morro d’ Alba

Lacrima di Morro d’ Alba is rich in texture and character and these things make it best paired with certain pasta dishes.

Author

Michael Bredahl

Michael Bredahl

Wine Writer

Michael is an online enthusiast, with a lot of knowledge about online marketing. Traveling around the world to hunt for the perfect wine. Latest on Sicily, where Etna has a huge impact on the taste, which is strong with a bitter aftertaste for the youngest wines, but older wines are fantastic. Drinking wine, and writing about them, are one the passions. Remember to drink responsibly 🙂

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