OUR WINES

Verdicchio DOC – DOCG

anno-uno-bianco

Anno Uno Verdicchio dei Castelli di Jesi Classico DOC

The first Verdicchio grapes we gather in the harvest from our younger vines, in order to provide freshness and drinkability. Fermentation and aging in steel.

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ORGANIC
AREA OF PRODUCTION: CONTRADA SAN PIETRO in the COMUNE DI MONTECAROTTO (AN) ITALIA
EXPOSURE AND ALTITUDE: MAINLY NORTH-EAST AT 165-250 M. ASL
SOIL TYPE: CALCAREOUS/CLAY
GRAPE VARIETY: 100% VERDICCHIO
CULTIVATION AND PRUNING TECHNIQUES: SINGLE GUYOT
VINES PER HECTARE: 4,100
AVERAGE AGE OF VINES: 15 YEARS
GRAPE YIELD PER HECTARE: 90-100 Q/HA
PERIOD OF HARVEST: MID/LATE SEPTEMBER
FERMENTATION: IN STEEL
AGING: IN INOX TANKS
SUGGESTED SERVING TEMPERATURE: 10°-12°C
vigneto-di-tobia

Vigneto di Tobia, Verdicchio dei Castelli di Jesi  DOC Classico Superiore

Our Verdicchio fermented with natural yeasts trough the pied de cuve tecnique. Fermentation and aging in steel containers on its own lees for at least 9 months. Few compromises and a lot of terroir.

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Organic fermented with natural yeasts
AREA OF PRODUCTION: CONTRADA SAN PIETRO IN THE COMUNE DI MONTECAROTTO (AN) ITALIA
EXPOSURE AND ALTITUDE: MAINLY NORTH-EAST AT 160-250 M. ASL
SOIL TYPE: CALCAREOUS/CLAY
GRAPE VARIETY: 100% VERDICCHIO
CULTIVATION AND PRUNING TECHNIQUES: traditional system of double arched guyot
VINES PER HECTARE: 4.100
AVERAGE AGE OF VINES: 22 YEARS
GRAPE YIELD PER HECTARE: 80 Q/HA
PERIOD OF HARVEST: MID/LATE SEPTEMBER
TYPE OF HARVEST: HAND PICKED IN BOXES WITH THE SELECTION IN THE VINEYARD SUCCESSIVE SORTING OF GRAPES ON TABLE SELECTION BELT.
PREFERMENTATION PROCEDURES: SOFT PRESSING
FERMENTATION: IN STEEL
AGING: IN STEEL TANKS FOR AT LEAST 12 MONTHS ON THE FINE LEES.
SUGGESTED SERVING TEMPERATURE: 10-12°C
verdicchio-superiore

Col di Corte, Verdicchio dei Castelli di Jesi  DOC Classico Superiore

From our vineyards average age of plant and double Guyot tipped. Verdicchio 100% fermented and aged in steel.

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ORGANIC
AREA OF PRODUCTION: CONTRADA SAN PIETRO IN THE COMUNE OF MONTECAROTTO (AN) ITALIA
EXPOSURE AND ALTITUDE: MAINLY NORTH-EAST AT 160-250 M. ASL
SOIL TYPE: CALCAREOUS/CLAY
GRAPE VARIETY: 100% VERDICCHIO
CULTIVATION AND PRUNING TECHNIQUES: TRADITIONAL SYSTEM Guyot AND DOUBLE TIPPED
VINES PER HECTARE: 1670

AVERAGE AGE OF VINES: 22 YEARS
GRAPE YIELD PER HECTARE: 80 Q/HA
PERIOD OF HARVEST: MID/LATE SEPTEMBER
TYPE OF HARVEST: HAND PICKED IN BOXES WITH THE SELECTION IN THE VINEYARD SUCCESSIVE SORTING OF GRAPES ON TABLE SELECTION BELT.
PREFERMENTATION PROCEDURES: Cryomaceration OF the GRAPES FOR 12 HOURS and then SOFT PRESSING.
FERMENTATION: IN STEEL
AGING: IN STEEL TANKS FOR AT LEAST 12 MONTHS ON THE FINE LEES.
SUGGESTED SERVING TEMPERATURE: 10-12°C
santanzovinobianco

Sant’Ansovino 2014, Castelli di Jesi Verdicchio DOCG Classico Riserva

From our eldest Verdicchio vines, start fermentation with spontaneous yeasts aging with rotation of a small mass of wood with multiple steps, and then steel.

CULTIVATED WITH ORGANIC FARMING TECHNIQUES
AREA OF PRODUCTION: CONTRADA SAN PIETRO IN THE COMUNE OF MONTECAROTTO (AN) ITALIA
EXPOSURE AND ALTITUDE: MAINLY NORTH-EAST AT 165-250 M. ASL
SOIL TYPE: CALCAREOUS/CLAY
GRAPE VARIETY: 100% VERDICCHIO
CULTIVATION AND PRUNING TECHNIQUES:  double arch
VINES PER HECTARE: 2700
AVERAGE AGE OF VINES: 18 YEARS
GRAPE YIELD PER HECTARE: 50-60 Q/HA
PERIOD OF HARVEST: LATE SEPTEMBER
MACERATION: PREFERMANTATION OF THE AMMOSTATE GRAPES. DURATION IN RELATION TO THE TEMPERATURE REACHED
FERMENTATION: STEEL.
AGING: STEEL TANKS AND barrique of wood with multiple steps. Resuspension OF ITS LEES VINIFICATION. 12 MONTHS IN TANK AND AT LEAST 6 MONTHS IN THE BOTTLE
SUGGESTED SERVING TEMPERATURE: 12°-14°C

Marche Rosso DOC

esino-rosso

Esino Rosso DOC

The idea is that of making a Montepulciano wine where Verdicchio is made and with the same methods, fermented and aged exclusively in stainless steel, with the Montepulciano grapes coming from our vineyards in Montecarotto situated on level ground, lightly exposed to fresh winds coming from the sea. The grapes are harvested at the right point of maturity with a level of sugar that ensures extraction and body.

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Zona di produzione: Contrada San Pietro nel comune di Montecarotto (AN) ITALIA
Esposizione e altimetria: Prevalentemente a Nord-Est a 160-250 m. s.l.m.
Tipologia del terreno: Argilloso/Calcareo
Vitigno: 100% Montepulciano
Sistema di allevamento e potatura: Guyot semplice con potatura corta a 6-8 gemme
Ceppi per ettaro: N° 3.570
Età media dei vigneti: 17 anni
Resa di uva per ettaro: 1 grappolo /tralcio – 65-70 q/Ha
Epoca della vendemmia: Fine Ottobre
Tipologia di vendemmia: Manuale in cassette con pre-selezione in vigna. Successiva cernita dei grappoli su tavolo da selezione a nastro.
Operazioni prefermentative: Macerazione prefermentativa per 48 ore.
Fermentazione: macerazione fermentativa con le bucce per 12 – 15 giorni
Affinamento: acciaio
Temperatura di servizio consigliata: 18°C
lacrima

Col di Corte  – Lacrima di Morro d’Alba DOC

From our vineyards in Belvedere Ostrense that have double exposure, both north and south. We use both the grapes exposed to the south and those facing north to balance the typical roundness of the Lacrima grape, in order to obtain a greater freshness and drinkability. Fermentation and aging in steel.

CULTIVATED WITH ORGANIC FARMING TECHNIQUES
AREA OF PRODUCTION: LOC. OSTRA (AN) ITALIA
EXPOSURE AND ALTITUDE: NORTH-EAST 135-165 M ASL. SOUTH-EAST 120-150 M. ASL.
SOIL TYPE: CALCAREOUS/CLAY
GRAPE VARIETY: 100% LACRIMA DI MORRO D’ALBA
CULTIVATION AND PRUNING TECHNIQUES: SINGLE GUYOT
VINES PER HECTARE: 4,100
AVERAGE AGE OF VINES: 15 YEARS
GRAPE YIELD PER HECTARE: 80 Q/HA
PERIOD OF HARVEST: LATE SEPTEMBER/EARLY OCTOBER
TYPE OF HARVEST: HAND PICKED IN BOXES WITH THE PRE-SELECTION IN THE VINEYARD AND SUCCESSIVE SORTING OF GRAPES ON TABLE SELECTION BELT.
PREFERMENTATION PROCEDURES: PREFERMENTATION MACERATION FOR 48 HOURS.
FERMENTATION: PREFERMENTATIVE MACERATION AND FERMENTATION AT CONTROLLED TEMPERATURES.
AGING: IN STEEL
SUGGESTED SERVING TEMPERATURE: 12-14°C

Marche Rosso IGT

anno-uno-rosso

Anno Uno Marche Rosso IGT

A blend of red Montepulciano and Sangiovese grapes from our vineyards exposed in the most ventilated area. Fermented in stainless steel and about 20% of the mass is aging in barrels with more steps.

organic_farming_logo
ORGANIC
AREA OF PRODUCTION: CONTRADA SAN PIETRO IN THE COMUNE OF MONTECAROTTO (AN) ITALIA
EXPOSURE AND ALTITUDE: MAINLY NORTH-EAST AT 160-250 M. ASL
SOIL TYPE: CALCAREOUS/CLAY
GRAPE VARIETY: 75% MONTEPULCIANO – 25% SANGIOVESE
CULTIVATION AND PRUNING TECHNIQUES: SINGLE GUYOT
VINES PER HECTARE: 4,100
AVERAGE AGE OF VINES: 15 YEARS
GRAPE YIELD PER HECTARE: 70-80 Q/HA
PERIOD OF HARVEST: LATE SEPTEMBER/MID OCTOBER
FERMENTATION: COLD PREFERMENTATIVE MACERATION AND FERMENTATION AT CONTROLLED TEMPERATURES.
AGING: 80% OF MASS 6 MONTHS IN STEEL, 20% OF MASS IN BARRIQUES with multiple steps
SUGGESTED SERVING TEMPERATURE: 18°C
santanzovinorosso

Sant’Ansovino, Marche Rosso IGT

Initial fermentation with wild yeasts, vinification and aging in Slavonian oak casks, manual pressing, at least 18 months in the bottle.

CULTIVATED WITH ORGANIC FARMING TECHNIQUES
AREA OF PRODUCTION: CONTRADA SAN PIETRO IN THE COMUNE OF MONTECAROTTO (AN) ITALIA
EXPOSURE AND ALTITUDE: MAINLY NORTH-EAST AT 160-250 M. ASL
SOIL TYPE: CALCAREOUS/CLAY
GRAPE VARIETY: 50% MONTEPULCIANO, 50% CABERNET SAUVIGNON
CULTIVATION AND PRUNING SYSTEM: SINGLE GUYOT WITH SHORT PRUNING
VINES PER HECTARE: 3,570
AVERAGE AGE OF VINES: 17 YEARS
GRAPE YIELD PER HECTARE: 1 BUNCH / BRANCH – 35-50 Q/HA
PERIOD OF HARVEST: LATE OCTOBER
TYPE OF HARVEST: HAND PICKED IN BOXES WITH THE PRE-SELECTION IN THE VINEYARD AND SUCCESSIVE SORTING OF GRAPES ON TABLE SELECTION BELT.
FERMENTATION: INITIAL FERMENTATION WITH NATURAL INDIGENOUS YEASTS.
AGING: Manual punching down, GOVERNMENT OF WINE FOR 12 MONTHS IN OAK OF SLAVONIA, 18 MONTHS OF BOTTLE
SUGGESTED SERVING TEMPERATURE: 18°C