Logo vittorini def

Logo vittorini def

 

 

 

 

 

 

Logo vittorini def

 

 

 

 

 

 

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