Lacrima di Morro d’Alba (‘the black tear’ when translated from Italian) has its cradle in Morro d’Alba and in a few neighbouring municipalities located on the hills behind Senigallia in Marche wine region. Less than three hundred hectares of specialized vineyards are planted here by Velenosi winery for three types of grapes: Lacrima di Morro d’Alba, the younger, fresh and floral version; Lacrima di Morro d’Alba Superiore, with greater structure and the presence of more pronounced fruity sensations; Lacrima di Morro d’Alba Passito, a sweet wine obtained by natural drying on the plant or in the drying room of the grapes themselves.
To understand the evocative name given to the black grape variety originating from Morro d’Alba, it is necessary to go to the vineyard during the harvest period. You will notice that here and there the thick peel of the grape tends to split, leaving drops of must percolate. This typical "weep" suggested the name. Not an easy agronomic temperament, however.
A little because of the fact that the must attracts insects of all kinds, and a little because the plant is generally not very apt to withstand climatic adversities. To manage it in the best possible way, careful and expert viticulture is required, able to check that the sugary maturation of the must meets that of the grape seeds, that is to say that of the tannins.
Harvesting generally takes place around mid-September. Adequately ripe grapes will give access to the typical semi-aromatic character of the vine which gives the typical floral scents of violet and rose, with an unmistakable tonality.
The vinification almost always takes place in steel to preserve the intense and fragrant olfactory character. The robust tannic content present in particular in the Superior type, however, allows an unexpected longevity and still little explored in its evolutionary potential. Wood is generally still rarely used, except for the dessert Passito wine.
The vine is also widespread outside its natural bed of Morro d'Alba as cultivation is allowed throughout the Marche region (as well as in Umbria and Puglia) but is rarely used in purity: a little bit is enough in the blend to transfer captivating olfactory sensations to aromatically more neutral red vines.
Link to the original article from Velenosi winery website.