Marche

This wine is made from Sangiovese and Montepulciano grapes. The careful selection takes place directly in our vineyards and is subsequently vinified in our cellar.
Grapes
Montepulciano and Sangiovese
Soil Type
Clayey with medium texture, facing South/West
Training System
Spurred cordon
Vinification
Vinification takes place in steel tanks
Visual Examination
Brilliant ruby red colour
Olfactory Examination
Notes of red fruit and spices
Taste Examination
The classic marasca stands out immediately with a spicy aftertaste of white pepper, dry and persistent. Soft tannins that are almost imperceptible.

Montepulciano 100% organic D.O.C.
YIELD: 75 QUINTALS OF GRAPES PER HECTARE (52 HL OF WINE)
HARVEST: MANUAL - MID OCTOBER
VINIFICATION: 10/12 DAYS OF MACERATION ON THE SKINS
WITH DAILY PUMP-OVERS
MALOLACTIC FERMENTATION COMPLETED
AGING: FOR 18 MONTHS IN 27HL OAK BARRELS:
3 MONTHS IN BOTTLE BEFORE SALE

Montepulciano reserve organic d.o.c.g.
SOFT AND STRUCTURED
True elegance is timeless. That of Conero Riserva is noble, as it gracefully carries the Crown of Good Wines of Italy. And because it is lost in the oldest memories, when Ancona was still a Greek and Picene emporium from which pottery, grain, oil, and wine set sail for the South.
GRAPE VARIETY: 100% MONTEPULCIANO
YIELD: 60 QUINTALS OF GRAPES PER HECTARE (43 HL OF WINE)
SURFACE OF 3HA FACING SOUTHEAST – VINEYARD OF 1997
HARVEST: SELECTION OF GRAPES IN THE FIELD – MID OCTOBER
VINIFICATION: COLD PREFERMENTATIVE MACERATION FOR 3/5 DAYS. START OF FERMENTATION WITH INDIGENOUS YEASTS. 15/20 DAYS OF MACERATION ON THE SKINS WITH DAILY PUMP-OVERS. MALOLACTIC FERMENTATION CARRIED OUT IN WOOD
AGING: FOR 30 MONTHS 50% IN Tonneaux/Barricques AND 50%
IN LARGE CASKS (27 HL); 6 MONTHS IN BOTTLE

Lacrima 100% d.o.c.
Denomination: Lacrima di Morro d'Alba DOC
Production area: Morro d'Alba (AN) – ITALY
Grapes: Lacrima
Soil type: Mixed tending to clay
Exposure: South-South/East;
Altitude: 180 m a.s.l.
Training system: Guyot;
Planting density: 3,450 vines/ha
Harvest: late September, hand-picked in crates
Vinification: soft pressing, maceration in contact with
the skins for 10-14 days, fermentation in stainless steel tanks at 18°
Aging: 12 months in small used French oak barrels
and 6 months in bottle
ORGANOLEPTIC NOTES
Intense ruby red colour with violet reflections. Characteristic aromas
of rose, blackberry, pink pepper and juniper berries with an elegant touch of oriental spices.
On the palate fruity and spicy, with soft tannins and a persistent
clean finish.

Petit Verdot 50%, Montepulciano 25%, Cabernet S.25% i.g.t.
Denomination: Marche IGT Rosso
Production area: Morro d’Alba (AN) – ITALY
Grapes: Petit Verdot 50%, Montepulciano 25%, Cabernet S.25%
Soil type: Mixed tending to clay
Exposure: South / South-West; Altitude: 180 m a.s.l.
Training system: Guyot
Plant density: 4,100 vines/ha
Harvest: Late September, early October by hand in boxes
Vinification: In horizontal fermenters for 6 days in
contact with the skins at 20°. Fermentation finishes in steel
Aging: 12 months in small French oak barrels,
at least 12 months in bottle.
ORGANOLEPTIC NOTES
Intense ruby red in colour.
Aromas of blackberry and underbrush, black pepper, liquorice,
cloves, balsamic notes.
Full-bodied on the palate, fruity and spicy, dry with
soft tannins and persistent with a clean finish.

“Creating a wine and seeing it grow well makes one proud and satisfied. I want to share these feelings with the collaborators and friends who have helped me and the Company grow over the years.” (Stefano Antonucci)
Grapes
Merlot and Cabernet Sauvignon
Soil Type
Clayey with medium texture, facing South/East at an altitude of 260 m above sea level
Training System
Double overturned
Vinification
Vinification takes place in steel tanks. The three grapes are vinified separately according to their degree of ripeness. Ageing occurs in barriques
Visual Examination
Intense ruby red with garnet reflections
Olfactory Examination
Intense with berries and a persistent presence of sour cherry
Taste Examination
Long and intense with ripe fruit, particularly raspberry and currant

CONERO D.O.C.G. RISERVA
100% MONTEPULCIANO BIOLOGICO
From a vineyard established in 1968, our most prestigious red, as intense as its history, Golden Star Vini Buoni d’Italia.
All the history of Rosso Conero in a bottle of a powerful and velvety wine, the first Tre Bicchieri from the Marche region.
For golden occasions.
POWERFUL AND COMPLEX
This is how Dorico presents itself. If you pay attention, you will see it ignite with vivid ruby flashes, typical of pure Montepulciano. But only the tasting will reveal its essence.

IMPOSSIBLE TO FORGET
The aroma bursts forth with a controlled explosion of ripe cherries, ethers, and spices. The taste imposes itself with the elegance of bygone times, infused with liveliness, good alcohol, and perfect tannins.
Deep, impenetrable, framed by bright ruby reflections. Dorico rests for thirty months in tonneaux and barriques in two distinct passages and for at least a whole year in the bottle. Like the Doric people who conquered the Conero promontory, it is a wave of pleasure that invades the palate from the very first sip. A powerful and precious red, awarded and reviewed with the highest scores by the most prestigious national and international guides.
Dorico is born only in excellent vintages from our oldest Montepulciano vineyard. The grapes are selected and hand-picked at the end of the harvest.
Then it rests for a long time on the lees in ancient barriques and tonneaux, protected by the vaults of the 18th-century cellar and the care of the winemakers. And only when the time is right, is it ready to be enjoyed.

TYPE: Marche Rosso I.G.T.
GRAPE VARIETY: Sangiovese grosso (70%) and Merlot (30%)
LOCATION: Municipality of Matelica, Contrada La Valle
VINEYARD AREA: Approximately 5 hectares
EXPOSURE: NE – SO
SOIL TYPE: Clayey
TRAINING SYSTEM: Spurred cordon
AGE OF VINEYARD: 15 years
VINE DENSITY: 3300 plants per hectare
PRODUCTION PER PLANT: Approximately 1.2 Kg.
ALTITUDE OF VINEYARD: 400 m. a.s.l.
HARVEST TIME: Merlot: mid-September – Sangiovese: mid-October
WINEMAKING TYPE: Manual harvest in crates, soft crushing and destemming, fermentation in steel at 28°C initially with very frequent pump-overs and subsequently with delestage to cool the mass; maceration of about 20 days on the skins and immediate racking into rotating oak barrels for a maximum of three years; aging of about six months, blending of the two wines, and further aging for another six months in oak; bottling and resting in bottle for six months, released for sale about two years after the harvest.
CHARACTERISTICS: This wine, whose name refers to our Camertina valley, aims to revive ancient and little-known red wine traditions of the Matelica area, dating back to the early 1900s, with the goal of combining the elegance and softness of Sangiovese with the concentration and power expressed by the Merlot grown in our territory.
The result is a fusion of character and elegance, with a very sweet tannic component, which gives the product great drinkability.
The colour is intense ruby, almost impenetrable, and the nose is rich in fruit (blackberry, cherry) complexed and amplified by the use of small oak barrels used for aging.

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