Montalto preserves a long-standing winemaking tradition that brings together rural knowledge, landscape, and quality. The area’s orography—with gentle slopes, clay and limestone soils, and the unique proximity between sea and mountains—creates a balanced, breezy microclimate, particularly well suited to organic farming.

The hills of Montalto are home to a rich heritage of both native and international grape varieties. Among the most widely grown white grapes are Pecorino, fresh and mineral yet also full-bodied, with aromas of white fruit and floral notes; Passerina, delicate and fragrant, an excellent base for elegant wines and sparkling styles; and Trebbiano Toscano and Chardonnay, which complete the production of well-balanced, harmonious white wines.

Among the typical red varieties, Sangiovese stands out as the most widespread in the Montalto area. Together with Montepulciano—full-bodied and round—it gives rise to an excellent Rosso Piceno, a wine of great character, structure, and freshness. These are joined by Merlot and Cabernet Sauvignon, two international varieties that add complexity and depth to local wines.

Montalto lies within the production area of some of the most prestigious appellations in the Marche region: Offida Pecorino DOCG, Offida Passerina DOCG, Offida Rosso DOCG, Terre di Offida DOC, Falerio DOC, Falerio Pecorino DOC, and Rosso Piceno DOC.

One of the distinctive features of the territory is the orientation of its hills, which face multiple directions: some vineyards are exposed to the west, others to the east, south, or north. This variety of exposures allows for the optimal cultivation of all grape types, both white and red, from those that prefer cooler climates to those that thrive in warmth and sunshine. It is precisely this diversity that gives Montalto its surprising range of wines, capable of pairing with every dish and every occasion.

Here, wine accompanies every moment at the table. The journey begins with sparkling wines, perfect for appetizers and aperitifs—most notably the pairing of Passerina sparkling wine with the famous Olive all’Ascolana. It continues with still whites and rosés, such as still Passerina or Sangiovese rosé, ideal companions to Adriatic seafood dishes. Pecorino, thanks to its structure and aromatic complexity, pairs beautifully with white meats such as chicken and rabbit, even when roasted. Red wines, in varying levels of structure, complement the many dishes of local tradition, from cured meats like ciauscolo to lamb, the symbolic meat of Piceno cuisine. To end the meal, passito wines or the traditional vino cotto are served with desserts, followed by mistrà—a wine-based spirit often flavored with anise, another crop typical of the area.

The hills that embrace Montalto delle Marche yield an extra virgin olive oil of extraordinary finesse.

For the farmers of the past, the olive tree was a symbol of strength and resilience: it was planted where nothing else would grow—on steep slopes, stony ground, or along the edges of fields. Even today, the oldest olive trees can be found in the most rugged areas, and while walking through the hills one may notice isolated olive trees. These are living remnants of a rural wisdom capable of drawing richness even from the most challenging land, silent witnesses to history and to the ingenuity of the Marche region.

Our olive oil is produced from local cultivars (Carboncella, Piantone di Falerone, Sargano di Fermo, Sargano di San Benedetto, Sarganella, Piantone di Mogliano) as well as national varieties (Leccino and Frantoio). Both single-varietal oils and, more commonly, blends of different cultivars can be found. Ideal when used raw, this oil enhances the simplicity and authenticity of Marche cuisine: a drizzle over warm bruschetta, seasonal vegetables, or Adriatic fish is enough to rediscover the true flavor of the land.

Among the most representative cultivars of the area is the Ascolana Tenera, from which the Oliva Ascolana del Piceno DOP is obtained, known in the local dialect as Liva da Concia or Liva Ascolana. According to the book I, Cleopatra by Margaret George, it is said that the Queen of Egypt, during a visit to Rome, tasted these olives and declared: “Fortunate is Piceno to possess such treasures for the palate.”

These olives can be enjoyed naturally or in brine, to appreciate their freshness and authentic flavor, or transformed into a pâté, ideal for enhancing crostini and appetizers. Their most famous version, however, remains the stuffed and fried olive—an ambassador of Piceno cuisine to the world.

Montalto delle Marche stands in a privileged position between two fertile and complementary valleys: the Valtesino and the Valdaso. The Valtesino, more intimate and characterized by gentle slopes, offers a cool and breezy environment ideal for all types of cultivation. The Aso Valley, on the other hand, is broader and richer in water thanks to the Aso River, which for centuries has irrigated and nourished the valley floor, making it among the most productive areas in the Marche region.

In this valley, known as “the garden of the Marche,” exceptional fruits are grown, such as the Pesca della Valdaso, renowned for its intense flavor and certified with the QM – Quality Guaranteed by the Marche – label, and the Mela Rosa dei Sibillini, an ancient variety with an aromatic scent and a rosy skin. Alongside these thrive nectarines, pears, apricots, plums, kiwifruit, berries, and a wide range of seasonal vegetables that fill local markets with authentic colors and aromas.

Many local farms process their fruit using traditional methods, producing natural juices, preserves, and fruit in syrup, prepared with the same care as in the past.

Between the Tesino and Aso valleys, Montalto preserves an agricultural landscape where land, water, and human labor come together in a perfect balance of flavor and tradition.

Historically, Montalto is also known for the caper plants that grow spontaneously and abundantly on its ancient walls, so much so that the people of Montalto earned the nickname “Capperù.” Although capers are not often found in local dishes, a walk around the ancient walls during the flowering season offers the chance to admire the spectacular beauty of their blossoms.

The many enterprises active in the agricultural sector care for the land with passion and dedication, because here the land is truly both an ancient and a living value. From the elderly man who tends his small vegetable garden following tradition, to the young farmer who confidently and passionately embraces the latest innovations to offer ever better products and services without sacrificing authenticity. The products of the area carry the taste of clean air, of passion and respect for the land, of the care with which every plot of soil is worked, and of innovation that, generation after generation, blends with tradition to create products of consistently high quality.