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Winemaking
Patience and Precision.
Our winemaking manages each of the two estate vineyard blocks in it’s own unique way. Careful and constant quality control, from harvest to press and all the way until bottling and storage, ensures each vintage is special. We use multiple small containers of different materials to bring out the best of our carefully selected grapes. The entire winemaking process takes place onsite.
Production is extremely limited.
Marche Bianco IGT 2022
Orange Wine
Vineyard notes
Variety: 50% Trebbiano 50% Malvasia
Year: 1970
Soil: clay based soil, rich in calcium, minimum part sand
Altitude: 380 m
Training method: Double guyot
Harvest: Manual in small crates
Yield: 30 hl/ha
Cellar notes
Skin fermentation with indigenous yeasts in stainless steel and in small ceramic vessels.
Aged 10 months of which 4 in botttle
2.800 bottles produced
13,0 % alcohol
Pairing
Ideal with cheese, pasta dishes with light to medium sauces, vegetable dishes, white meat, cured meats as an aperitif or with main meal.
Marche Bianco IGT 2021
Orange Wine
Vineyard notes
Variety: 50% Trebbiano 50% Malvasia
Year: 1970
Soil: clay based soil, rich in calcium, minimum part sand
Altitude: 380 m
Training method: Double guyot
Harvest: Manual in small crates
Yield: 30 hl/ha
Cellar notes
Skin fermentation with indigenous yeasts in stainless steel and in small ceramic vessels.
Aged 10 months of which 4 in botttle
2.800 bottles produced
12,5 % alcohol
Pairing
Ideal with cheese, pasta dishes with light to medium sauces, vegetable dishes, white meat, cured meats as an aperitif or with main meal.
Castelli di Jesi
Verdicchio Riserva Classico DOCG 2021
Vineyard notes
Variety: 100% Verdicchio
Year: 1970
Soil: clay based soil, rich in calcium, minimum part sand
Altitude: 380 m
Training method: Double guyot
Harvest: Manual in small crates
Yield: 25 hl/ha
Cellar notes
Temperature controlled static decantation in stainless steel. Indigenous yeast fermentation in 4 different materials: stainless steel, cement, oak, ceramic.
Aged 18 months of which 8 on the lees with periodic suspension and 10 in bottle.
2.400 bottles produced
13,5 % alcohol 6,5% acidity
Pairing
Ideal with seafood dishes, soft and hard cheeses, white meat, cured meats as an aperitif or with main meal.
