FIRST VINTAGE BOTTLED 1994.

PRODUCTION AREA Winery’s own vineyards located in the Municipalities of Castel di Lama and Ascoli Piceno.

GRAPE BLEND Montepulciano 70%, Sangiovese 30%.

AVERAGE ALTITUDE 200-300 meters above-sea-level

SOIL TYPE Mainly clay, tending to limestone.

TRELLISING SYSTEM Guyot.

DENSITY PER HECTARE 5.000 plants per hectare.

YIELD PER HECTARE 120 quintals of grape approximately

YIELD PER GRAPE-VINE 2,5 Kg of grapes approximately.

HARVEST Grapes are handpicked in mid-October, early in the morning or late in the afternoon, and placed in small boxes kept in cold cells before being taken to the winery.

FERMENTATION After destemming, grapes are channelled into 200hl steel fermenting vats, equipped with a pump over and temperature control system. Maceration on lees lasts for about 15-20 days.

Denominazione di Origine Controllata

FIRST VINTAGE BOTTLED 2005.

PRODUCTION AREA Selected grapes from vineyards on the hills of Abruzzo.

VARIETY Montepulciano d’Abruzzo monovarietal.

AVERAGE ALTITUDE 200-300 meters above-sea-level

SOIL TYPE Mainly clay.

TRELLISING SYSTEM Guyot.

DENSITY PER HECTARE 5.000 plants per hectare.

YIELD PER HECTARE 120 quintals of grape approximately.

YIELD PER GRAPE-VINE 2,5 Kg of grapes approximately.

HARVEST From mid-September to October.

FERMENTATION After destemming, the grapes are channelled into steel fermenting vats. Maceration on the skins lasts for about 20 days, then lees are drawn off and wine is left aging in steel.

Lacrima di Morro Doc Superiore

FIRST VINTAGE BOTTLED 2007.

PRODUCTION AREA Winery’s own vineyards located in the municipality of San Marcello – Ancona.

VARIETY Lacrima di Morro d’Alba monovarietal.

AVERAGE ALTITUDE 100-150 meters above-sea-level

SOIL TYPE Mainly clay.

TRELLISING SYSTEM Spurred cordon.

DENSITY PER HECTARE 5.000 plants per hectare.

YIELD PER HECTARE 75 quintals of grape approximately.

YIELD PER GRAPE-VINE 1,5 Kg of grape approximately.

HARVEST The harvesting period is generally in September. Grapes are conveyed to the winery in small containers, and after a careful selection, they are vinified at controller temperature. This variety has a peculiarity: the skin of ripe grapes cuts and let its juice drop like tears.

FERMENTATION After destemming, the grapes are transferred to steel tanks, holding about 100 hl each, equipped for temperature control; this is the main tool for quality wine. Maceration on the skin lasts about 20 days at a temperature of approximately 20°C in order to better develop the fruity, flowery fragrances of this grape.

HISTORY

Lacrima di Morro d’Alba, more simply known as Lacrima, was given Doc designation in 1985. Lacrima is one of the most popular wines produced in the region of Marcheand has a very ancient tradition. Legend has it that in 1167 Frederick Barbarossa, after taking over the Castle of Morro d’Alba following the siege of Ancona, became one of the staunchest supporters of this excellent drink.

Rosso Piceno Doc Superiore

FIRST VINTAGE BOTTLED 1986.

PRODUCTION AREA winery’s own vineyards located in the municipalities of Offida and Ascoli Piceno.

GRAPE BLEND Montepulciano 70%, Sangiovese 30%

AVERAGE ALTITUDE 200-300 meters above-sea-level.

SOIL TYPE Mainly clay, tending to limestone.

TRELLISING SYSTEM Guyot.

DENSITY PER HECTARE 5.000 plants per hectare.

YIELD PER HECTARE 110 quintals of grapes approximately.

YIELD PER GRAPE-VINE 2 Kg of grapes approximately.

HARVEST Grapes are handpicked in mid-October, early in the morning or late in the afternoon, and placed in small trays kept in cold cells before being taken to the winery.

FERMENTATION Once destemmed, grapes are conveyed into 200Hl steel vats with a pump over and temperature control system. Maceration on the skins lasts for about twenty days. After fermentation, the wine is channelled into second-fill barriques, where wines for the production of Roggio and Ludi had been kept the previous year.

Rosso Piceno DOC Superiore

FIRST VINTAGE BOTTLED 2016.

PRODUCTION AREA Municipalities of Offida, Ascoli Piceno
and Castel di Lama.

GRAPE BLEND Montepulciano 70%, Sangiovese 30%.

ALTITUDE 200-300 meters above-sea-level

SOIL Mainly clay, tending to calcareous.

TRELLISING SYSTEM Cordon.

PLANT DENSITY 5.000 vine stocks per hectare.

YIELD PER HECTARE Approximately 80quintals of grapes.

YIELD PER GRAPE-VINE Approximately 1,6 kg of grape.

HARVEST Mid October. Hand picked, put in small crates.

FERMENTATION After destemming the grapes are conveyed
to a cylindrical fermenting unit of 100 HL that favours the
soft breaking of the floating cap during fermentation. This
specific system provides a greater contact surface between
the must and the skins, thus increasing the extraction of
polyphenols. Maceration time is up to 35/40 days to achieve
excellent results on the final product.
After fermentation, the wine is placed in new barriques where
it ages for about 16 months.

Rosso Piceno Doc Superiore

FIRST VINTAGE BOTTLED 1993.

PRODUCTION AREA Winery’s own vineyards located in the Municipalities of Offida and Ascoli Piceno.

GRAPE BLEND Montepulciano 70%, Sangiovese 30%.

AVERAGE ALTITUDE 200 meters above-sea-level

SOIL TYPE Mainly clay, tending to limestone.

TRELLISING SYSTEM Guyot.

DENSITY PER HECTARE 5.000 ceppi per ettaro.

YIELD PER HECTARE 65 quintals of grape approximately.

YIELD PER GRAPE-VINE 1,2 Kg of grapes approximately.

HARVEST Grapes are handpicked in mid-October, early in the morning or late in the afternoon, and placed in small boxes kept in cold cells before being taken to the winery.

FERMENTATION After destemming, grapes are channelled into 100hl steel fermenting vats, equipped with a programmable pump over system (to achieve best colour extraction results and softness of the wine) and temperature control system. Maceration on skins lasts about 28 days. After fermentation the wine is drawn off into new barriques from selected French cooperages and left aging for about 18 months.

OFFIDA DOCG ROSSO

FIRST VINTAGE BOTTLED 1998.

PRODUCTION AREA Winery’s own vineyards located in the municipalities of Offida and Castel di Lama.

GRAPE BLEND Montepulciano 85%, Cabernet Sauvignon / Merlot 15%.

AVERAGE ALTITUDE 200-250 meters above-sea-level

SOIL TYPE Mainly clay, tending to limestone.

TRELLISING SYSTEM Spurred cordon.

DENSITY PER HECTARE 5.000 plants per hectare.

YIELD PER GRAPE-VINE 1,5 Kg of grapes approximately.

HARVEST Handpicked in mid-October, early in the morning or late in the afternoon, grapes are placed in small trays and kept in cold cells before being taken to the winery.

FERMENTATION After destemming, the grapes are channelled into 100hl steel fermenting vats, equipped with a pump over and temperature control system. Maceration on the skins lasts for about 28 days. After fermentation the wine is drawn off into new barriques which we personally select from a range of French handcraft cooperages and there is left for about 18/24 months. The different types of wine are kept separate and they are blended after a careful selection of barrique products.

THE PRODUCER TELLS

Ludi was born as a game, as confirmed by its name. Never forget the close connection between wine, pleasantness, joyfulness; all achieved in all seriousness. Ludi has been our challenge: not the finishing line, rather the start.

OFFIDA DOCG ROSSO

FIRST VINTAGE BOTTLED 1998.

PRODUCTION AREA Winery’s own vineyards located in the municipalities of Offida and Castel di Lama.

GRAPE BLEND Montepulciano 85%, Cabernet Sauvignon / Merlot 15%.

AVERAGE ALTITUDE 200-250 meters above-sea-level

SOIL TYPE Mainly clay, tending to limestone.

TRELLISING SYSTEM Spurred cordon.

DENSITY PER HECTARE 5.000 plants per hectare.

YIELD PER GRAPE-VINE 1,5 Kg of grapes approximately.

HARVEST Handpicked in mid-October, early in the morning or late in the afternoon, grapes are placed in small trays and kept in cold cells before being taken to the winery.

FERMENTATION After destemming, the grapes are channelled into 100hl steel fermenting vats, equipped with a pump over and temperature control system. Maceration on the skins lasts for about 28 days. After fermentation the wine is drawn off into new barriques which we personally select from a range of French handcraft cooperages and there is left for about 18/24 months. The different types of wine are kept separate and they are blended after a careful selection of barrique products.

THE PRODUCER TELLS

Ludi was born as a game, as confirmed by its name. Never forget the close connection between wine, pleasantness, joyfulness; all achieved in all seriousness. Ludi has been our challenge: not the finishing line, rather the start.

Wine and cherry flavour drink ml 500

FIRST VINTAGE BOTTLED 2007

VARIETY Lacrima

HISTORY AND TIDBITS

In the past sour cherry wine was produced to make robust and tannic wine more enjoyable. According to his biographer and trusted librarian Vespasiano da Bisticci, the duke Federico da Montefeltro “hardly drink wine if it was not cherry or pomegranate wine” (“quasi non beveva vino se non de ciriege o de granate”). Lately, it was considered a wine for women, to present to the fair sex for its fragrances, its smoothness and roundness. Currently, it is considered as a meditation wine, to taste and savour in company, rediscovering ancient flavours.

It is called “visciolato” or more commonly cherry wine (“vino di visciole”). The production of flavoured wines is an ancient tradition of Marche region, dating back to the Middle Age and the time of noble castles, which survives to present thanks to the farmers’ heritage. It is produced in the municipalities of Candiano and Pergola in the province of Pescara, and in the territories of Castelli di Jesi in the province of Ancona. The recipes for this wine significantly differ from one place to the other, and from one winery to the other. The basic ingredient for this cherry wine is an ancient variety of wild cherry, namely “visciola” (Prunus cerasus), which has a deep red colour and sour taste. Based on the traditional recipe, sour cherries are harvested when ripe, during the first weeks of July, and left to soak in sugar, partly whole and partly smashed; thus fermentation starts and slowly brings the juice to a delicate and aromatic syrup. This product is then decanted for a few days and finally filtered. The result is a syrup with a high sugar concentration, which is added to the wine starting a second fermentation. So wine and syrup are blended together. Fermentation is stopped when 14% alcohol by volume is achieved, with a residual sugar which makes this product more enjoyable.

Wine and cherry flavour drink ml 500

FIRST VINTAGE BOTTLED 2007

VARIETY Montepulciano

HISTORY AND TIDBITS

In the past sour cherry wine was produced to make robust and tannic wine more enjoyable. According to his biographer and trusted librarian Vespasiano da Bisticci, the duke Federico da Montefeltro “hardly drink wine if it was not cherry or pomegranate wine” (“quasi non beveva vino se non de ciriege o de granate”). Lately, it was considered a wine for women for its fragrances, its smoothness and roundness. Currently, it is considered as a meditation wine, to be tasted and savoured in company, rediscovering ancient flavours.

The production of flavoured wines is an ancient tradition of Marche region, dating back to the Middle Age when it was the protagonist on aristocratic banquets and on the farmer’s table, and it survives to present thanks to the farmers’ heritage.

It is produced in the municipalities of Candiano and Pergola in the province of Pescara, and in the territories of Castelli di Jesi in the province of Ancona.

The recipes for this wine significantly differ from one place to the other, and from one winery to the other. The basic ingredient for this cherry wine is an ancient variety of wild cherry, namely “visciola” (Prunus cerasus), which has a deep red colour and sour taste. Based on the traditional recipe, sour cherries are harvested when ripe, during the first weeks of July, and left to soak in sugar, partly whole and partly smashed; thus fermentation starts and slowly brings the juice to a delicate and aromatic syrup. This product is then decanted for a few days and finally filtered. The result is a syrup with a high sugar concentration, which is added to the wine starting a second fermentation. So wine and syrup are blended together. Fermentation is stopped when 14% alcohol by volume is achieved, with a residual sugar which makes this product more enjoyable.

Metodo Classico

FIRST VINTAGE BOTTLED 2003.

FIRST DISGORGEMENT 2006.

PRODUCTION AREA Winery’s own vineyards located in the Municipalities of Ascoli Piceno.

GRAPE BLEND Pinot Nero monovarietal.

AVERAGE ALTITUDE 200 meters above-sea-level

SOIL TYPE Medium texture, mainle clay, with natural minerals and microelements.

TRELLISING SYSTEM Guyot.

DENSITY PER HECTARE 5.000 plants per hectare.

YIELD PER HECTARE 80 quintals of grape approximately.

YIELD PER GRAPE-VINE 1,5 Kg of grapes approximately.

HARVEST At the best moment with reference to the ratio between acids and sugars, the quality of the former being particularly important. Grapes are handpicked and selected, then placed into 15/20 Kg boxes and kept in cold cells before being carried to the winery.

FERMENTATION Rosé fermentation of Pinot Nero grapes; soft pressing of whole grapes through pneumatic presses separating the first and the second crushing. After 12 hours of debourbage at 10°C, the selected yeasts are inoculated to start the fermentation that will take place in stainless steel vats at controlled temperature. Malolactic fermentation and draw offs are performer before assembling the cuvée. The liquère de tirage is added in May and the wine is bottled, tapped with crown cap and laid for the second fermentation. The bottles are stored for at least 36 months in temperature-controlled rooms.