The Maceratino grape variety has been cultivated for centuries in Marche and, particularly, in the Macerata area, from which it derives its name, and in the neighboring areas of Ancona and Ascoli Piceno, where it plays a fundamental role in the production of Bianco Piceno and Bianco dei Colli Maceratesi DOC wines. It is very likely part of the group of Greek grape varieties, ancient varieties imported into Italy by the early colonists of Magna Graecia. Among its many synonyms are greco maceratino and greco castellano. Its presence is increasingly rare, even in its original growing area, most likely due to competition with Verdicchio, which has superior oenological characteristics at lower costs. In the areas where it has been cultivated for centuries, it was traditionally trained with maple in a type of training called tralciaia, using wires to expand the trunks and then performing long pruning.

Maceratino has medium-large, cylindrical clusters, with very tight medium-sized, spheroidal berries. Their skin is not very thick and pruinose, and it has a golden color with characteristic brown veins. Maceratino has high and consistent yields and is notably easy to cultivate, thanks to its adaptability to different soils and various environmental conditions. It suffers somewhat in the cold season but has good resistance to spring frosts. It also offers good resistance to downy mildew and powdery mildew. Maceratino is used both in blends and vinified in purity. The wine can also be produced with slightly late-harvested grapes, in an amabile (semi-sweet) version. The dry version of Maceratino is a fairly simple wine, but it offers excellent and delicate floral aromas, with notes of rose in the foreground followed by acacia flowers and citrus tones. The color is a beautiful bright straw yellow. In the amabile version, the tones become more mature, with denser colors. In blends, it is part of the Colli Maceratesi DOC designation.