Marche Rosato I.G.T. 2017

MARCHE ROSE I.G.T. (Typical Geographical Indication)  50% Sangiovese 50% Montepulciano

HARVEST: the optimal ripening of Montepulciano took place in the last days of October while that of Sangiovese in the second half of September. The bunches were transported exclusively in small 50 litre containers.
CULTIVATION:  The Sangiovese and Montepulciano are cordon spur pruned 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 gentle pressing. Prior to fermentation the must is protected from oxidation through the use of dry ice to preserve those aroma precursors present in the skins (hyper-reduction technique). Fermentation takes place at a temperature of around 9 ° C (60 days to complete fermentation). It then spends the whole year (10 months) on the lees without sulfur additions.
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. 2017

MARCHE WHITE I.G.T. (Typical Geographical Indication)  pecorino 40%, Incrocio bruni (verdicchio x sauvignon) 20% and sangiovese (vinified in white) 20%
HARVEST: the optimal ripening of the pecorino and Incrocio Bruni  took place in the second half of September. The bunches were harvested exclusively in small 50 litre containers.
CULTIVATION:  Pecorino benefits from cane pruning with shoots that are renewed each year (Guyot), while the Incrocio Bruni and Sangiovese are cordon spur pruned with three spurs, each with a single bud (le bourillon: the closest to the crown and the least fertile).
PLANTING DENSITY: The rows are 2.2 metres apart whilst the vines are 0.6 metres apart giving a total planting density of 7575 vines/hectare .
VINIFICATION/AGEING: When the grapes arrive in the cellar they are de-stemmed then they undergo a gentle pressing.  Before fermentation the must undergoes through a process called reduction, preparing it for inoculation with selected yeasts without the use of sulfur. Fermentation takes place at a temperature of around 11 ° C (30 days to complete fermentation). The wine spends almost a year (10 months) on lees  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 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. 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 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. 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 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. 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  PRODUCED:  4600 bottles
SULPHUR QUANTITIES:  added at bottling: free sulphur mg/l 21 with a total sulphur content of mg/l 89

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 very ripe. They were picked into took 50-litre bins.
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