[vc_row][vc_column width=”1/2″][vc_column_text] CLASSIFICATION : Marche Chardonnay I.G.T. GRAPE VARIETIES : Chardonnay (100%) GROWING AREA : Contrada Monacesca, in the comune of Matelica VINEYARD AREA : Ca. 1.5 hectares VINEYARD ASPECT : Southeast-northwest SOILS PROFILE : 50% clay – 50% sand TRAINING SYSTEM : Spur-pruned cordon VINEYARD AGE : 20 years VINEYARD DENSITY : 3,300 vines/hectare VINEYARD YIELD : 1.2 kg/vine VINEYARD ALTITUDE : 370-400 metres HARVEST PERIOD : Early September VINIFICATION PROCESS : Hand picking and immediate light pressing, with no use of SO2, followed by 15-day fermentation at 20°C in stainless steel. Four months’ maturation on the fine lees and six months’ additional bottle ageing. SENSORY PROFILE : It is a blend of eight outstanding chardonnay clones from our vineyard next to a small church in the hamlet of Monacesca; it dates back to 1000 AD and has been completely restored. Short pruning and radical cluster thinning…

[vc_row][vc_column width=”1/2″][vc_column_text] CLASSIFICATION : Marche Rosato I.G.T. GRAPE VARIETIES : 92% sangiovese grosso and 8% merlot GROWING AREA : Contrada La Valle, in the comune of Matelica VINEYARD AREA : Ca. 5 hectares VINEYARD ASPECT : Northeast-southwest SOILS PROFILE : Clayey TRAINING SYSTEM : Spur-pruned cordon VINEYARD AGE : 15 years VINEYARD DENSITY : 3,300 vines/hectare VINEYARD YIELD : 1,2 kg/vine VINEYARD ALTITUDE : 400 metres HARVEST PERIOD : Merlot: mid-September; sangiovese: mid-October VINIFICATION PROCESS : The Sangiovese clusters are hand-picked into small boxes, then are de-stemmed and gently pressed, with the skins immediately removed to prevent any coloration. The must ferments at 18oC in steel for about 10 days, the wine is then racked off, and about 8% Merlot added until the desired hue is obtained. The final wine is then given a light, brief bentonite-based clarification and tartaric stabilisation, and is finally bottled….

[vc_row][vc_column][vc_separator][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text] CLASSIFICATION : Marche Rosso I.G.T. GRAPE VARIETIES : 70% sangiovese grosso and 30% merlot GROWING AREA : Contrada La Valle, in the comune of Matelica VINEYARD AREA : Ca. 5 hectares VINEYARD ASPECT : Northeast-southwest SOILS PROFILE : Clayey TRAINING SYSTEM : Spur-pruned cordon VINEYARD AGE : 15 years VINEYARD DENSITY : 3,300 vines/hectare VINEYARD YIELD : 1,2 kg/vine VINEYARD ALTITUDE : 400 metres HARVEST PERIOD : Merlot: mid-September; sangiovese: mid-October VINIFICATION PROCESS : Hand picking into shallow boxes, light crushing-destemming, then fermentation in steel at 28°C. Frequent pumpovers at initial stages were followed by délestages to cool must; after a maceration on the skins of about 20 days, the wine was pressed off into oak barriques no  older than three years. After maturation for about six months, the two  wines were blended and given an additional six-month stay in oak, bottling, followed by…

[vc_row][vc_column][vc_separator][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text] CLASSIFICATION : Marche Syrah I.G.T. GRAPE VARIETIES : 100% Syrah GROWING AREA : Contrada La Valle, in the comune of Matelica VINEYARD AREA : Ca. 1,2 hectares VINEYARD ASPECT : Northeast-southwest SOILS PROFILE : Clayey TRAINING SYSTEM : Spur-pruned cordon VINEYARD AGE : 25 years VINEYARD DENSITY : 3,300 vines/hectare VINEYARD YIELD : 1,2 kg/vine VINEYARD ALTITUDE : 400 metres HARVEST PERIOD : Early October VINIFICATION PROCESS : Clusters are hand-picked into small boxes, and after a gentle de-stemming and pressing, the must ferments at 28oC in steel. The must is initially given frequent pumpovers, then delestages to cool the fermenting must. The wine macerates some 20 days on the skins, then it is racked immediately into used oak barrels used in rotation, for a period of 20 months. After bottling, the wine ages 12 months in the bottle and is released about…