Tenuta Manoylo's Rosso Piceno is a blend of Sangiovese and Montepulciano grapes.  The nose is broad and ethereal, with notes of small red fruits, black cherry and sour cherry, accompanied by floral nuances of rose and violet. As the wine evolves, spicy and balsamic notes emerge, adding complexity.
On the palate, the attack is warm, soft and slightly savoury, with tannins that are well present but integrated and balanced. On the finish, the return of undergrowth, spices and light tertiary notes stand out. The harmony between freshness and structure makes this wine perfect with typical Marche salami, egg pasta with meat sauces and vincisgrassi. It also goes well with roasts, grilled red meats and game, as well as seasoned and Fossa cheeses.
In the glass, it fully expresses the character of the Marche region, with a vinous and smooth sip, with a fresh, almost salty background; the Montepulciano comes through with its powerful tannins, in perfect harmony with the fruity and elegant notes of the Sangiovese. 
Today, Tenuta Manoylo is inspired by the ancient wine-making traditions of an area, the southern Marche, where wine has been produced since the dawn of time, when fine wines and oils were famous throughout the Mediterranean and Europe. 
Even before ancient Rome, the Latin poet Polybius, in the adventures of Hannibal, describes how the aged wine of the Picenes helped the army and horses in difficulty.
The vineyards of the two varieties are located in the municipality of Moresco, a few kilometres from the sea, on the gentle hills typical of the region, at an altitude of between 100 and 200 metres above sea level and characterised by medium-textured, predominantly clayey soils. 
The grapes are harvested by hand in boxes and the bunches are carefully selected before vinification. The grapes are then washed, dried, destemmed, crushed and transferred to steel vats where fermentation takes place at a controlled temperature of between 18 and 22°C with maceration on the skins for 8-10 days. The wine matures in tulip-shaped cement vats for about 9 months before being transferred to large wooden barrels, tonneaux and barriques for a further 4-6 months. After bottling, Piceno Red rests for at least 4 months before being released.
In the glass, it has an intense ruby red colour with light violet reflections, destined to turn towards garnet with time.