The company is located in Sant’Elpidio a Mare, a small village in the Ferman territory and occupies the ridges of a gentle hill 200 meters above sea level, a stone’s throw from the Adriatic Sea. The vineyard enjoys optimal exposure, is radiated by the sun’s rays throughout the day and benefits from both the sea breezes and the cooler currents coming from the Blue Mountains to the west. The Montepulciano and Sangiovese plants date back to 2017 while the black pine was planted in 2018. The vine body has an intensity of about 3,700 strains per hectare and a sixth of planting of 2.7 meters of interfilament and 1 mt on the row. The medium-pasture, classic of these sides, has a mixed texture of sand (40.6%), clay (40.7%) and silt (18.7%) with a very important percentage of active limestone (35.5%) and these values, in my opinion, give the wines elegance and readiness, scents and structure. The main agronomic phases are carried out with manual practices, for the nourishment of soil the soil is implemented, the phyto-sanitary treatments follow the canons of organic agriculture with copper and sulfur interventions, thus avoiding the use of synthetic herbicides and pesticides.

The harvest is carried out manually by company collaborators, with a scrupulous selection of bunches stored in small drilled drawers and brought in a short time to the cellar adjacent to the vineyard.

We proceed to the de-shaving-sting and the small quantities to be worked, allow me to transfer the berries and the must in steel vats with the use of buckets, avoiding the use of pumps and mechanical means that could alter the integrity of the fruit. The alcoholic fermentation is carried out in steel with indigenous yeasts and with a maceration on the skins that varies from 7 to 10 days. After the fermentation, the pomace is pressed with a small press in order to gently extract the remaining juice.

The wine, after being completely scrying from fermentation impurities, is transferred to small oak barrels (barrique) partly new, partly first and second pass, where it will mature for about 16-18 months.