Logo vittorini def

Logo vittorini def

 

 

 

 

 

 

Logo vittorini def

 

 

 

 

 

 

Marche Rosato I.G.T. 2017

 

MARCHE ROSE I.G.T. (Typical Geographical Indication)  50% Sangiovese 50% Montepulciano
HARVESTthe optimal ripening of Montepulciano took place in the last days of October while that of Sangiovese in the second decade of September. The harvest took place exclusively in small containers of 50 liters of volume.
CULTIVATIONthe Sangiovese and Montepulciano is a spurred cordon with five spurs to a single bud (the bourillon: the closest to the crown and the least fertile).
PLANTING DENSITY: the Sangiovese and the Montepulciano have the rows arranged at a distance between them of 2 meters and the vines are at 1 meter for a total of 5000 vines / hectare.
VINIFICATION/AGEING: When the grapes arrive in the cellar they are de-stemmed then they undergo a soft pressing. The must before fermentation is, through the use of dry ice protected from oxidation to preserve those aromatic preceptors present in the peel (hyper-reduction technique). Fermentation takes place at a temperature around 9 ° C (60 days to complete fermentation). He spends the whole year (10 months) on his own yeasts without adding sulfur.
ALCOHOL:  13,5%
NUMBER OF BOTTLES  PRODUCED:  1150 bottles
SULPHUR QUANTITIES: Added at bottling: free sulphur mg/l 25 with a total sulphur content of mg/l 55

Marche Bianco I.G.T. CROCIFISSO 2017

 

MARCHE WHITE I.G.T. (Typical Geographical Indication)  50% Sangiovese 50% Pecorino
HARVEST:Pecorino: end of September. Incrocio Bruni: end of September.
CULTIVATIONpecorino prefers breeding with shoots that are renewable every year (Guyot), while sangiovese has a spurred cordon with five spurs with a single bud (le bourillon: the closest to the crown and the least fertile).
PLANTING DENSITY:the rows are arranged at a distance of 2.2 meters from each other while the vines are at 0.6 meters for a total of 7575 vines / hectare for the pecorino while for the sangiovese the rows are arranged at a distance of 2 meters and the vines are at 1 meter for a total of 5000 vines / hectare
VINIFICATION/AGEING:When the grapes arrive in the cellar they are de-stemmed then they undergo a soft pressing. The must before fermentation is, through the use of dry ice protected from oxidation to preserve those aromatic preceptors present in the peel (hyper-reduction technique). Fermentation takes place at a temperature around 9 ° C (60 days to complete fermentation). He spends the whole year (10 months) on his own yeasts without the addition of sulfur, part in steel and part in used barriques
ALCOHOL:  13,5 %
NUMBER OF BOTTLES  PRODUCED3350 bottles
SULPHUR QUANTITIES: Added at bottling: free sulphur mg/l 25 with a total sulphur content of mg/l 55

Marche Bianco I.G.T. 2017

 

MARCHE WHITE I.G.T. (Typical Geographical Indication)  pecorino 40%, cross bruni (verdicchio x sauvignon) 20% and sangiovese (vinified in white) 20%
HARVEST:the optimal maturation of the pecorino cheese took place in the second decade of September, as for the bruni crossing. The harvest took place exclusively in small containers of 50 liters of volume.
CULTIVATIONpecorino prefers breeding with shoots that are renewable every year (Guyot), while the Bruni and Sangiovese cross is a spurred cordon with three spurs with a single bud (le bourillon: the closest to the crown and the least fertile).
PLANTING DENSITY:i filari sono disposti ad una distanza fra loro di  2,2 metri mentre le viti sono a 0,6 metri per un to tale di 7575 ceppi/ettaro.
VINIFICATION/AGEING: When the grapes arrive in the cellar they are de-stemmed then they undergo a soft pressing. The must before fermentation is, through a process called reduction, prepared for the inoculation of selected yeasts without the use of sulfur. Fermentation takes place at a temperature of around 11 ° C (30 days to complete fermentation). He spends the whole year (10 months) on his own yeasts and also in this phase without the addition of sulfur dioxide.
ALCOHOL:  13,5%
NUMBER OF BOTTLES  PRODUCED:  1650 bottles
SULPHUR QUANTITIES: Added at bottling: free sulphur mg/l 25 with a total sulphur content of mg/l 55

Marche Red I.G.T. 2016

 

MARCHE RED I.G.T.  (Typical Geographical Indication): Petit Verdot 20% + Montepulciano 80% (dried for 20 days in the fruit cellar)
HARVESTthe optimal maturation of the Petit Verdot around the first days of October and the montepulciano at the end of it. A portion of Montepulciano is placed in small boxes for a period of one month withering. The harvest took place exclusively in small containers of 50 liters of volume.
CULTIVATION: Montepulciano are spurred cordon-trained with four spurs to a single bud (le bourillon: the closest to the crown and the least fertile). The Petit Verdot ad Alberello provided with only two spurs with one bud each.
PLANTING DENSITY: the rows are arranged at a distance between them of 2 meters while the vines are at 1 meters for a total of 5000 vines / hectare for the Montepulciano. The Petit Verdot and Marselan sapling is at a density of 1.1 meters between the rows and 0.6 meters between the vines for a total of 15. 000 vines / hectare.
VINIFICATION/AGEING: When the grapes arrive in the cellar they are destemmed without undergoing any crushing (the grapes ferment whole) with an inoculation of selected yeasts without the use of sulfur. Fermentation takes place at a temperature of around 15 ° C (60 days to complete fermentation) with maceration of the skins until the end of the same. In the month of March we proceed to the assembly. During the refinement of two years part in steel and part in wood is not administered sulphurous.
ALCOHOL:  14%
NUMBER OF BOTTLES  PRODUCED1250 bottles
SULPHUR QUANTITIES:  added at bottling: free sulphur mg/l 15 with a total sulphur content of mg/l 40

Marche Bianco I.G.T. 2016

 

MARCHE WHITE I.G.T. (Typical Geographical Indication)  80% Pecorino with Incrocio Bruni ( Verdicchio x Sauvignon)
HARVEST:Pecorino: early September. Incrocio Bruni: end of August.
CULTIVATION:  The Pecorino is cane pruned (Guyot) whilst the Incrocio Bruni is cordon trained with three spurs each with one bud only.
PLANTING DENSITY: 2.2 per 0.6 meters with a total 7575 plants / hectare
VINIFICATION/AGEING: When the grapes arrive in the cantina they are de-stemmed and lightly pressed and left to cold soak on the skins at 6C. with the berries fermenting inside the skin but without the addition of sulphur.  Fermentation takes place at approximately 9 C for 60 days.  The wine ages on the lees for one year during which no sulphur is added.
ALCOHOL:  13,5%
NUMBER OF BOTTLES  PRODUCED:  1350 bottles
SULPHUR QUANTITIES: Added at bottling: free sulphur mg/l 15 with a total sulphur content of mg/l 45

Marche Bianco I.G.T. CROCIFISSO 2016

 

MARCHE WHITE I.G.T. (Typical Geographical Indication)  50% Sangiovese 50% Pecorino
HARVEST:Pecorino: early September. Incrocio Bruni: early September.
CULTIVATION:  The Pecorino is cane pruned (Guyot) whilst the Sangiovese is cordon trained with three spurs each with one bud only.
PLANTING DENSITY: Pecorino: 2.2 per 0.6 meters with a total 7575 plants / hectare. Sangiovese: 2 per 1 meters with a total 5000 plants / hectare.
VINIFICATION/AGEING: When the grapes arrive in the cantina they are de-stemmed and lightly pressed and left to cold soak on the skins at 6C. with the berries fermenting inside the skin but without the addition of sulphur.  Fermentation takes place at approximately 9 C for 60 days.  The wine ages on the lees for one year during which no sulphur is added.
ALCOHOL:  14 %
NUMBER OF BOTTLES  PRODUCED:  1350 bottles
SULPHUR QUANTITIES: Added at bottling: free sulphur mg/l 15 with a total sulphur content of mg/l 45

Marche Bianco I.G.T. EDIZIONE 2015

 

MARCHE WHITE I.G.T.  (Typical Geographical Indication): 50% Sangiovese (white vinification) 40% Pecorino, 10% Pecorino drowned in drowning room
HARVEST:  Pecorino: early September. Sangiovese: end of August.
CULTIVATION: The Pecorino is cane pruned (Guyot) whilst the Sangiovese is cordon trained with four spurs each with one bud only.
PLANTING DENSITY: Pecorino: 2.2 per 0.6 meters with a total 7575 plants / hectare, Sangiovese:2 per 1 meters with a total 5000 plants / hectare
VINIFICATION/AGEING: When the grapes arrive in the cantina they are de-stemmed and lightly pressed and left to cold soak on the skins at 6C. with the berries fermenting inside the skin but without the addition of sulphur.  Fermentation takes place at approximately 9 C for 60 days.  The wine ages on the lees for two years (20 months) during which no sulphur is added.
ALCOHOL:  14,5 %
NUMBER OF BOTTLES  PRODUCED:  2650 bottles
SULPHUR QUANTITIES: Added at bottling: free sulphur mg/l 15 with a total sulphur content of mg/l 45

Marche Bianco I.G.T. CROCIFISSO 2015

 

MARCHE WHITE I.G.T. (Typical Geographical Indication)  50% Sangiovese 50% Pecorino
HARVEST:Pecorino: early September. Incrocio Bruni: early September.
CULTIVATION:  The Pecorino is cane pruned (Guyot) whilst the Sangiovese is cordon trained with three spurs each with one bud only.
PLANTING DENSITY: Pecorino: 2.2 per 0.6 meters with a total 7575 plants / hectare. Sangiovese: 2 per 1 meters with a total 5000 plants / hectare.
VINIFICATION/AGEING: When the grapes arrive in the cantina they are de-stemmed and lightly pressed and left to cold soak on the skins at 6C. with the berries fermenting inside the skin but without the addition of sulphur.  Fermentation takes place at approximately 9 C for 60 days.  The wine ages on the lees for one year during which no sulphur is added.
ALCOHOL:  13,5%
NUMBER OF BOTTLES  PRODUCED:  4300 bottles
SULPHUR QUANTITIES: Added at bottling: free sulphur mg/l 15 with a total sulphur content of mg/l 45

Marche Red I.G.T. 2015

 

MARCHE RED I.G.T.  (Typical Geographical Indication): (Petit Verdot e Marselan) 20% + Montepulciano 80%
HARVEST:  Petit Verdot and Marselan: early October. Montepulciano: end of October.
CULTIVATION: Montepulciano are cordon trained and spur pruned with four spurs with one bud each. The Petit Verdot and Marselan are spur pruned with only two spurs with one bud each.
PLANTING DENSITY: Montepulciano: 2 per meter- 5000 plants / hectare. Petit Verdot and Marselan 1.1 per 0.6 metres- 15000 plants / hectare.
VINIFICATION/AGEING: When the grapes arrive in the cantina they are de-stemmed and lightly pressed and left to cold soak on the skins at 6C. with the berries fermenting inside the skin but without the addition of sulphur. Fermentation takes place at approximately 9 C for 90 days. The wine ages on the lees for one year during which no sulphur is added.
ALCOHOL:  13,5%
NUMBER OF BOTTLES  PRODUCED:  4800 bottles
SULPHUR QUANTITIES:  added at bottling: free sulphur mg/l 15 with a total sulphur content of mg/l 40

Marche Bianco I.G.T. CROCIFISSO 2014

 

MARCHE WHITE I.G.T.  (Typical Geographical Indication): 50% Pecorino with Sangiovese (white vinification)
HARVEST:  Pecorino: early September. Sangiovese: end of August.
CULTIVATION: The Pecorino is cane pruned (Guyot) whilst the Sangiovese is cordon trained with four spurs each with one bud only.
PLANTING DENSITY: Pecorino: 2.2 per 0.6 meters with a total 7575 plants / hectare, Sangiovese:2 per 1 meters with a total 5000 plants / hectare
VINIFICATION/AGEING: When the grapes arrive in the cantina they are de-stemmed and lightly pressed and left to cold soak on the skins at 6C. with the berries fermenting inside the skin but without the addition of sulphur.  Fermentation takes place at approximately 9 C for 60 days.  The wine ages on the lees for one year during which no sulphur is added.
ALCOHOL:  14%
NUMBER OF BOTTLES  PRODUCED:  2425 bottles
SULPHUR QUANTITIES: Added at bottling: free sulphur mg/l 15 with a total sulphur content of mg/l 45

Marche Bianco I.G.T. 2014

 

MARCHE WHITE I.G.T. (Typical Geographical Indication)  80% Pecorino with Incrocio Bruni ( Verdicchio x Sauvignon)
HARVEST:Pecorino: early September. Incrocio Bruni: end of August.
CULTIVATION:  The Pecorino is cane pruned (Guyot) whilst the Incrocio Bruni is cordon trained with three spurs each with one bud only.
PLANTING DENSITY: 2.2 per 0.6 meters with a total 7575 plants / hectare
VINIFICATION/AGEING: When the grapes arrive in the cantina they are de-stemmed and lightly pressed and left to cold soak on the skins at 6C. with the berries fermenting inside the skin but without the addition of sulphur.  Fermentation takes place at approximately 9 C for 60 days.  The wine ages on the lees for one year during which no sulphur is added.
ALCOHOL:  13,8%
NUMBER OF BOTTLES  PRODUCED:  2995 bottles
SULPHUR QUANTITIES: Added at bottling: free sulphur mg/l 15 with a total sulphur content of mg/l 45

Marche Red I.G.T. 2014

 

MARCHE RED I.G.T.  (Typical Geographical Indication): (Petit Verdot e Marselan) 20% + Montepulciano 80%
HARVEST:  Petit Verdot and Marselan: early October. Montepulciano: end of October.
CULTIVATION: Montepulciano are cordon trained and spur pruned with four spurs with one bud each. The Petit Verdot and Marselan are spur pruned with only two spurs with one bud each.
PLANTING DENSITY: Montepulciano: 2 per meter- 5000 plants / hectare. Petit Verdot and Marselan 1.1 per 0.6 metres- 15000 plants / hectare.
VINIFICATION/AGEING: When the grapes arrive in the cantina they are de-stemmed and lightly pressed and left to cold soak on the skins at 6C. with the berries fermenting inside the skin but without the addition of sulphur. Fermentation takes place at approximately 9 C for 90 days. The wine ages on the lees for one year during which no sulphur is added.
ALCOHOL:  13%
NUMBER OF BOTTLES  PRODUCED:  1368 bottles
SULPHUR QUANTITIES:  added at bottling: free sulphur mg/l 15 with a total sulphur content of mg/l 38

Marche White I.G.T. 2013

 

MARCHE RED I.G.T.  Pecorino 40%, incrocio bruni (verdicchio x sauvignon) 10% e sangiovese
HARVEST: Petit Verdot and Marselan: early October. Montepulciano: end of October.
CULTIVATION: The Pecorino is cane pruned (Guyot) whilst the Sangiovese is cordon trained with four spurs each with one bud only.
PLANTING DENSITY: 2.2 X 0.6 meters with a total 7575 plants / hectare
VINIFICATION/AGEING: When the grapes arrive in the cantina they are de-stemmed without being pressed; the berries ferment inside skins without the addition of sulphur.  Fermentation is at 15C on the skins.  Wines are blended in March and ageing lasts for one year during which no sulphur is added.
ALCOHOL:  13,8%
NUMBER OF BOTTLES  PRODUCED:  2500 bottles
SULPHUR QUANTITIES: Added at bottling: free sulphur mg/l 15 with a total sulphur content of mg/l 38

Marche Bianco I.G.T. 2012

 

MARCHE WHITE I.G.T.  (Typical Geographical Indication):  40% Pecorino with Incrocio Bruni ( Verdicchio x Sauvignon) 10% Sangiovese
HARVEST PECORINO: end of September. Incrocio Bruni early of September.
CULTIVATION:  The Pecorino is cane pruned (Guyot) whilst the Incrocio Bruni is cordon trained with three spurs each with one bud only.
PLANTING DENSITY: 2.2 X 0.6 meters with a total 7575 plants / hectare
VINIFICATION/AGEING: When the grapes arrive in the cantina they are de-stemmed and lightly pressed and left to cold soak on the skins at 6C. with the berries fermenting inside the skin but without the addition of sulphur. Fermentation takes place at approximately 9 C for 90 days. The wine ages on the lees for one year during which no sulphur is added.
ALCOHOL:  13,8%
NUMBER OF BOTTLES  PRODUCED:  5500 bottles
SULPHUR QUANTITIES:  added at bottling: free sulphur mg/l 15 with a total sulphur content of mg/l 45

Marche Bianco I.G.T. 2011

 

MARCHE WHITE I.G.T.  (Typical Geographical Indication):  80% Pecorino with Incrocio Bruni ( Verdicchio x Sauvignon)
HARVEST PECORINO: early September. Incrocio Bruni end of August.
CULTIVATION:  The Pecorino is cane pruned (Guyot) whilst the Incrocio Bruni is cordon trained with three spurs each with one bud only.
PLANTING DENSITY: 2.2 X 0.6 meters with a total 7575 plants / hectare
VINIFICATION/AGEING: When the grapes arrive in the cantina they are de-stemmed and lightly pressed and left to cold soak on the skins at 6C. with the berries fermenting inside the skin but without the addition of sulphur. Fermentation takes place at approximately 9 C for 90 days. The wine ages on the lees for one year during which no sulphur is added.
ALCOHOL:  14,5%
NUMBER OF BOTTLES  PRODUCED4600 bottles
SULPHUR QUANTITIES:  added at bottling: free sulphur mg/l 21 with a total sulphur content of mg/l 89

 

Marche Rosso I.G.T. 2011

 

MARCHE RED I.G.T.  (Typical Geographical Indication)
HARVEST SANGIOVESE: mid September. Petit Verdot and Marselan: early October. Montepulciano: end of October.
CULTIVATION:  The Sangiovese and Montepulciano are cordon trained and spur pruned with four spurs with one bud each. The Petit Verdot and Marselan are spur pruned with only two spurs with one bud each.
PLANTING DENSITY SANGIOVESE /MONTEPULCIANO: 2 X 2 meter- 5000 plants / hectare. Petit Verdot and Marselan 1.1 per 0.6 metres- 15000 plants / hectare.
VINIFICATION/AGEING: When the grapes arrive in the cantina they are de-stemmed without being pressed; the berries ferment inside skins without the addition of sulphur. Fermentation is at 15C on the skins. Wines are blended in March and ageing lasts for one year during which no sulphur is added.
ALCOHOL:  14,5%
SULPHUR QUANTITIES:  added at bottling: free sulphur mg/l 15 with a total sulphur content of mg/l 38

 

 

Marche Bianco I.G.T. 2011

 

MARCHE WHITE I.G.T.  (Typical Geographical Indication):  80% Pecorino, 20% Incrocio Bruni ( Verdicchio x Sauvignon)
HARVEST PECORINO: the grapes are harvested only when it is very ripe. The gathering took place only in 50-liter box volume.
CULTIVATION:  The Pecorino is cane pruned (Guyot) whilst the Incrocio Bruni is cordon trained with three spurs each with one bud only.
PLANTING DENSITY: 2.2 X 0.6 meters with a total 7575 plants / hectare
VINIFICATION/AGEING: When the grapes arrive in the cantina they are de-stemmed and lightly pressed and left to cold soak on the skins at 6C. with the berries fermenting inside the skin but without the addition of sulphur. Fermentation takes place at approximately 9 C for 60 days. The wine ages on the lees for one year (10 months) during which no sulphur is added.
ALCOHOL:  14,5%
NUMBER OF BOTTLES  PRODUCED:  3500 bottles
SULPHUR QUANTITIES:  added at bottling: free sulphur mg/l 30 with a total sulphur content of mg/l 60

 

Marche Rosso I.G.T. 2010

 

MARCHE RED I.G.T.  (Typical Geographical Indication) 20% Petit Verdot, Sangiovese 80%
HARVEST SANGIOVESE: Petit Verdot and Sangiovese: early October.
CULTIVATION:  The Sangiovese is cordon trained and spur pruned with four spurs with one bud each. The Petit Verdot and Marselan are spur pruned with only two spurs with one bud each.
PLANTING DENSITY SANGIOVESE: 2 X 1 meter- 5000 plants / hectare. Petit Verdot and Marselan 1.1 per 0.6 metres- 15000 plants / hectare.
VINIFICATION/AGEING: When the grapes arrive in the cantina they are de-stemmed without being pressed; the berries ferment inside skins without the addition of sulphur. Fermentation is at 15C on the skins. Wines are blended in March and ageing lasts for one year during which no sulphur is added.
ALCOHOL:  13,5%
NUMBER OF BOTTLES  PRODUCED:  2500 bottles
SULPHUR QUANTITIES:  added at bottling: free sulphur mg/l 15 with a total sulphur content of mg/l 38