Historical references matter for the Bartolomei brothers, Massimiliano and Walter. They work hard to uphold the reputation for quality of wines produced by the Ciù Ciù estate, which has been in the family since it was founded in 1970 by their parents, Natalino and Anna Bartolomei. The sons take their responsibilities for developing the business seriously.

The Ciù Ciù winery sits in the Piceno hills in Offida in the Marche region, halfway between the Adriatic Sea and the Sibillini Mountains, and boasts 180 hectares of vines. Processes combine long-standing methods with the latest technology to produce the excellence the brothers strive to achieve. Since the 1990s, the estate has employed the latest organic and biodynamic techniques, ensuring a consistently high standard of output that is achieved through natural methods.

The Marche wine region, located on Italy’s Adriatic coast, is a picturesque area known for producing distinctive wines that balance freshness and depth. The climate is predominantly Mediterranean, influenced by the sea’s moderating effect and the Apennine Mountains, which bring cooler air and temperature variation. This diurnal range helps preserve acidity and develop complex aromas in the grapes.

Soils in Marche vary widely, from calcareous clay and limestone in inland hills to sandy, alluvial deposits along the coast. These well-drained, mineral-rich soils contribute to the region’s vibrant and structured wines.

Verdicchio is the signature white grape, producing crisp, age-worthy wines with notes of citrus, almond, and subtle herbal tones. Other important white varieties include Pecorino and Passerina, known for their floral, mineral-driven styles. For reds, Montepulciano and Sangiovese dominate, yielding wines with ripe cherry, plum, spice, and earthy undertones.

Wine styles range from fresh, zesty whites like Verdicchio dei Castelli di Jesi to fuller-bodied, oak-aged reds such as Rosso Conero. Sparkling and sweet passito wines also appear, showcasing the region’s versatility. Overall, Marche wines are characterised by a balance of fruit, acidity, and minerality, often reflecting the coastal breezes and mountain freshness that define this unique terroir.

Trebbiano is one of the world’s most widely planted white grape varieties, prized for its versatility and high yields. Believed to have originated in Italy, it has been cultivated since Roman times and remains a staple in many of the country’s wine regions. Known in France as Ugni Blanc, it plays a crucial role in Cognac and Armagnac production, while in Italy it is found in numerous DOC wines, including Trebbiano d’Abruzzo and Orvieto blends.

Viticulturally, Trebbiano is vigorous and productive, with late budding and late ripening tendencies that help it avoid spring frost damage. It thrives in a range of soils and climates, though it prefers well-drained sites and benefits from careful canopy management to maintain acidity and freshness. Its natural resistance to many vine diseases further enhances its appeal to growers.

Aside from Italy and France, Trebbiano is also grown in regions such as Australia, Argentina, and the United States. In the glass, it typically produces light, crisp wines with subtle aromas of green apple, lemon, and almond, sometimes with herbal or floral nuances. Styles range from fresh, easy-drinking table wines to complex brandies, with its hallmark being bright acidity, delicate flavour, and a refreshing, clean finish.

Pecorino is an ancient white grape variety originating from Italy’s Marche and Abruzzo regions, with historical records suggesting cultivation as early as the Middle Ages. The name, meaning “little sheep” in Italian, is thought to derive from the grape’s traditional growing areas along shepherds’ transhumance routes, where sheep grazed among the vineyards. Pecorino is a hardy, early-ripening variety with naturally low yields, favouring hillside sites with good sun exposure. It is well adapted to cooler coastal and mountainous climates, retaining high natural acidity even in warmer vintages, which makes it ideal for producing fresh, ageworthy wines.

Viticulturally, Pecorino’s small, thick-skinned berries offer good resistance to fungal diseases and produce concentrated must. While it nearly disappeared in the 20th century, a revival in the 1980s led to its re-establishment, particularly in Marche’s Offida DOCG and Abruzzo’s Terre di Chieti IGT. Plantings outside Italy remain limited, but small experimental vineyards exist in Australia and the United States.

Pecorino wines are typically medium-bodied with vibrant acidity and an aromatic profile that can include white peach, pear, citrus, herbal notes, and subtle floral hints, often underpinned by a mineral edge. Styles range from fresh, stainless-steel-fermented expressions to richer, oak-aged versions with more texture and complexity.

Passerina is a white grape variety native to Italy, with origins traced mainly to the Marche and Abruzzo regions along the Adriatic coast. Its name is thought to derive from “passero” (sparrow), possibly referencing the small size of its berries or the birds’ fondness for them. Historically valued for its reliability and adaptability, Passerina thrives in coastal and hillside vineyards, tolerating a range of soils while benefiting from a temperate climate and good ventilation. It tends to produce generous yields, with small to medium berries, thick skins, and high natural acidity, making it well-suited for both still and sparkling wines.

Today, Passerina is planted predominantly in central Italy, especially in Marche’s Falerio DOC and Offida DOCG, as well as in Abruzzo. Outside Italy, it remains rare, with only small experimental plantings elsewhere.

Wines from Passerina are typically fresh, aromatic, and delicate, often displaying notes of citrus, green apple, white peach, and floral hints, underpinned by mineral nuances. The grape’s naturally high acidity lends itself to crisp, zesty styles, as well as traditional-method sparkling wines. While most examples are unoaked to preserve vibrancy, some producers explore lees contact for added texture. Passerina’s approachable fruit profile and refreshing character make it ideal for seafood and light Mediterranean dishes.