Riviera del Conero

Terre del Piceno

Vallesina

Colli Maceratesi

Valle del Metauro

Italia

Marche

I vini delle Marche | Uglygrapes

Wines of the Marches | Uglygrapes

Bright ruby red. Flowers, wood, herbs. Balanced, quinine notes.

Serrapetrona is a still wine made from Vernaccia Nera grapes raisined for at least three months after harvest. Fermentation with frequent punching down takes place in steel and aging takes place in wooden barrels and lasts at least 3½ years.
Vernaccia Nera was famous as early as the 19th century and was believed to give one of the best wines in the Ancona area. In 1893 it was thought to be extinct, and by the end of the 20th century only a very few hectares remained under cultivation, but these have gradually increased in subsequent years. Black Vernaccia is a vigorous vine with abundant but high quality production. It is characterized by a medium-sized, compact conical-cylindrical cluster with round, dark berries.

Serrapetrona is a still wine made from Vernaccia Nera grapes raisined for at least three months after harvest. Fermentation with frequent punching down takes place in steel and aging takes place in wooden barrels and lasts at least 3½ years.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>October
<label>Vinification and ageing:</label>Withering for 3 months. Fermentation in steel with frequent punching down. Aging in barrels for 42 months.
<label>Sulfur dioxide:</label>na

Serrapetrona Doc

Vernaccia Nera

Alberto Quacquarini

Vigneti località Serrapetrona

Serrapetrona

Straw yellow with greenish highlights. Herbs, vegetables, peach, fruit, flowers, honey. Crisp, firm, soft, fresh, lingering, citrusy.

Onirocep wine takes its name from the anagram of the grape variety, chosen because at the time of the first production of this wine the DOC had not yet been assigned and the grape variety could not be named. Pecorino vineyards rise 450 meters above sea level on hills in the Ascoli Piceno area and are cultivated according to organic farming methods.

Onirocep wine is named after the anagram of the grape variety, chosen because at the time of the first production of this wine the DOC had not yet been assigned and the grape variety could not be named.

<label>Soil:</label>Franco-clay
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel and cryomaceration. Aging in steel for 6 months.
<label>Sulfur dioxide:</label>na

Pecorino Falerio Doc

Pecorino

Pantaleone

Ascoli Piceno

Vigneti Pantaleone

Straw yellow with greenish highlights. Citrus, herbs, boxwood. Broad, enveloping, acidic, savory, iodized.

<label>Soil:</label>Franco-clay
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel and cryomaceration. Maturation in wood for 6 months
<label>Sulfur dioxide:</label>na

Pecorino Falerio Riserva Doc

Bright straw yellow. Flowers, fruit, herbs, citrus, spice and mineral notes. Full-bodied, soft, enveloping, balanced, fresh, savory, almondy, saline notes.

Il Cantico della Figura is a cru made from Verdicchio grapes grown in Apiro. The name of this vinoi has two derivations, "Il Cantico" is inspired by St. Francis' Canticle of the Creatures, St. Francis also being the name of the vineyard. "Figure" refers to the Church of the Figure in Apiro, so named for the "figures "found in the votive niches. Vineyards more than 50 years old stand on clay and limestone soils at an altitude of 500 meters, cultivated organically.

Il Cantico della Figura is a cru made from Verdicchio grapes grown in Apiro. The name of this vinoi has two derivations, "Il Cantico" being inspired by St. Francis' Canticle of the Creatures, St. Francis also being the name of the vineyard.

<label>Soil:</label>Calcareous, clayey
<label>Average vineyard age:</label>50 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Fermentation in stainless steel with maceration on the skins for 2 weeks. Aging in vitrified cement on the lees for 12 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Verdicchio dei Castelli di Jesi Classico Riserva Docg

Verdicchio

Andrea Felici

Cupramontana

Vigneti località San Isidoro

Intense yellow with greenish highlights. Flowers, spices, elderberry, citrus, peach. Structured, soft, balanced, persistent, fruity.

Mirum is made from only Verdicchio di Mantelica grapes in the best vintages. The name comes from Contrada Monacesca, in the municipality of Matelica, where the 30-year-old vineyards planted on clay soil with a north-south exposure at an altitude of 400 meters are located. The grapes are allowed to overripe for about 2 weeks before being vinified and then aged for 2 years in steel and bottle.

Mirum is made from only Verdicchio di Mantelica grapes in the best vintages. The name comes from the Contrada Monacesca, in the municipality of Matelica, where the 30-year-old vineyards planted on clay soil with a north-south exposure at an altitude of 400 meters are located.

<label>Soil:</label>Argilloso
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>3 ha
<label>Vine training:</label>Arched or inverted counterbalance
<label>Vine density:</label>1800 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late October to overripe grapes
<label>Vinification and ageing:</label>Fermentation in stainless steel at 20°C. Aged in steel on fine lees for 18 months where malolactic fermentation takes place, then in bottle for 6 months.
<label>Sulfur dioxide:</label>na

Verdicchio di Matelica Riserva Docg

Fattoria La Monacesca

Matelica

Vigneti località Contrada Monacesca

Ruby red. Red fruits, cinchona. Frothy, fresh, fruity.

Vernaccia di Serrapetrona is a dry sparkling wine vinified by blending must from grapes dried 3 months in special rooms, with grapes dried on the vine and wine made from grapes that have not been dried, then further fermentation takes place with frothing in an autoclave.
Vernaccia Nera was famous as early as the 19th century and was believed to yield one of the best wines in the Ancona area. In 1893 it was thought to be extinct, and by the end of the 20th century only a very few hectares remained under cultivation, but these have gradually increased in subsequent years. Black Vernaccia is a vigorous vine with abundant but high quality production. It is characterized by a medium-sized, compact conical-cylindrical cluster with round, dark berries.

Vernaccia di Serrapetrona is a dry sparkling wine vinified by combining must from grapes dried 3 months in special rooms, with grapes dried on the vine and wine produced from grapes that have not been dried, then further fermentation takes place with frothing in an autoclave.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering for 3 months of part of the grapes. Fermentation in steel and taking of foam in autoclave. Aging for 12 months in bottle.
<label>Sulfur dioxide:</label>na

Vernaccia di Serrapetrona Secco Docg

Deep garnet red. Ginger, licorice, clove, black pepper, red fruits and underbrush. Soft, slightly tannic, fine, structured, enveloping, pulpy, persistent.

Pantaleone's Ribalta represents Federica and Nazzareno Pantaloni' interpretation of the Grenache grape variety. The Grenache grape variety is a red berry and in Italy takes on different nomenclatures depending on the area.  The name "Ribalta" is inspired by the moat where the winery is located, situated in the Colonnata Alta valley, 5 km from Ascoli Piceno. The clay loam soil, with areas of pure clay, favors the formation of organic substances of great nutritional potential. The farm comprises 50 hectares of crops , 13 of which are dedicated to viticulture, and stands at an altitude of about 450 meters. The organic practice, adopted from the beginning, aims to preserve the natural balance of the soil. The valley, shaped like an amphitheater, takes advantage of exposure, altitude and location for an ideal temperature range. Respect for biodiversity is central, with the land left free to wild animals. Balance, environment and land are the essence of the Pantaleone winery.

Explore Pantaleone's Ribalta, a wine born from Grenache grapes. Grown in Colonnata Alta, 5 km from Ascoli Piceno on clay loam soils. Organic practices and a perfect temperature range help create an authentic and genuine wine.

<label>Soil:</label>Clayey
<label>Average age of the vineyard:</label>nd
<label>Vineyard size:</label>nd
<label>Planting type:</label>nd
Planting<label>density:</label>nd
<label>Average production per ha:</label>nd
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Spontaneous fermentation with only indigenous yeasts in steel tanks. Aging for 2 years in barriques.
<label>Total sulfur:</label>nd

Marche Rosso Igt

Granaccia

Straw yellow with golden highlights. Flowers, beeswax, hay, fruit. Structured, enveloping, warm, persistent.

Balciana is a white wine made from slightly overripe Verdicchio grapes. It owes its name to the Contrada Balciana where the vineyards stand on northeast-facing land at an altitude of 350 meters. There are more than thirty clones of Verdicchio in the vineyards, which allows for great biodiversity and complexity in the wine.

Balciana is a white wine made from slightly overripe Verdicchio grapes. It owes its name to the Contrada Balciana where the vineyards are located on northeast-facing land at an altitude of 350 meters.

<label>Soil:</label>Medium limestone mixture
<label>Average vineyard age:</label>26 years
<label>Estensione del vigneto:</label>9 ha
<label>Vine training:</label>Simple Guyot
<label>Vine density:</label>2500 strains per hectare
<label>Average production per ha:</label>90 q
<label>Harvest time:</label>Mid-November
<label>Vinification and ageing:</label>Fermentation in steel. Aged in steel for 10 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>90-100 mg/l

Verdicchio dei Castelli di Jesi Classico Superiore Doc

Sartarelli

Montecarotto

Vigneti località Contrada Balciana

Straw yellow with golden hues. Flowers, honey, green tea, mint, mineral notes, spice, fruit. Decisive, intense, fresh, savory.

Vigneto Fogliano is named after the best vineyard on the estate where Verdicchio di Matelica grapes are planted. The vines are more than 40 years old and stand on south-facing calcareous clay soil. Vigneto Fogliano is produced only in the best vintages after meticulous selection of the grapes, which are vinified in cement.  

Vigneto Fogliano is named after the best vineyard on the estate where Verdicchio di Matelica grapes are planted. The vines are more than 40 years old and stand on south-facing calcareous clay soil.

<label>Soil:</label> Clayey limestone
<label>Average vineyard age:</label>43 years old
<label>Estensione del vigneto:</label>4 ha
<label>Vine training:</label>na
<label>Vine density:</label>3300 strains per hectare
<label>Average production per ha:</label>85 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in vitrified cement at controlled temperature. Aged in vitrified cement for 9 months, then in bottle for 4 months.
<label>Sulfur dioxide:</label>na

Verdicchio di Matelica Doc

Bisci

Vigneto Fogliano

Intense ruby red. Vegetables, grass, red fruits. Tannic, consistent, enveloping, slightly bitter.

Sacradebucce is made from 100% Sangiovese grapes from 12-year-old organically grown and sparsely treated vineyards. Harvesting is done manually with grape selection, fermentation occurs spontaneously and maceration on the skins lasts 5 months, after aging in oak the wine is neither filtered nor clarified.

Sacradebucce is made from 100 percent Sangiovese grapes from 12-year-old organically grown and sparsely treated vineyards.

<label>Soil:</label>na
<label>Average vineyard age:</label>12 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>5300 strains per hectare
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel, maceration for 5 months. Aging in oak tonneaux for 9 months. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Vino Rosso

Sangiovese

Tenuta Ca' Sciampagne

Vigneti Tenuta Ca' Sciampagne

Urbino

Ruby red with purple highlights. Red fruits, flowers, spices, musk. Full-bodied, soft, tannic.

Roggio del Filare is among the winery's most important wines and has received numerous national and international awards and accolades. Named after a poem by Pascoli and meaning "red fire," it is a wine made from Sangiovese and Montepulciano grapes grown 200 meters above sea level near Ascoli Piceno and Offida.

Roggio del Filare is among the winery's most important wines and has received numerous national and international awards and recognition.

<label>Soil:</label>Clayey and calcareous
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>65 q
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Fermentation in stainless steel and maceration for 28 days. Aging in new French barriques for 18 months.
<label>Sulfur dioxide:</label>na

Rosso Piceno Superiore Doc

Montepulciano

Velenosi

Castorano

Vigneti località Castorano

Intense ruby red. Fruit, spice, tobacco, vanilla, herbs, balsamic and brackish notes. Balanced, soft, fresh, tannic, persistent.

Dorico is made from only Montepulciano grapes only in the best vintages and can age up to 10 years. The vineyards stand 250 meters above sea level in the foothills of Mount Conero in the Regional Park of the same name, and the southeastern exposure and proximity to the sea create an ideal microclimate for grape growth.

<label>Soil:</label>na
<label>Average vineyard age:</label>53 years old
<label>Estensione del vigneto:</label>4 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>40 q, 30 hl
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Cryomaceration for 3-5 days. Maceration for 20 days and malolactic fermentation in wood. Aging for 30 months of 20% of the wine in new Stockinger tonneaux and 80% in used barriques, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Conero Riserva Docg

Alessandro Moroder

Vigneti Moroder

Conero

Deep ruby red with garnet highlights. Spices, red fruits, flowers. Dry, rich, voluminous, structured, soft, savory.

Almajano takes its name from the Church of Santa Maria di Almajano, which is located in Appignano near the winery. The link with tradition has led to the recovery of Vernaccia Nera and Lacrima vines, which together with Sangiovese make up this wine.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Fermentation in temperature-controlled oak vats with maceration for 30 days. Malolactic fermentation with aging in small and large capacity oak barrels for 24 months, then in bottle for 8 months.
<label>Sulfur dioxide:</label>na

Colli Maceratesi Rosso Riserva Doc

Lacrima

Fattoria Forano

Appignano

Vigneti Fattoria Forano

Straw yellow with golden highlights. Exotic fruit, cooked fruit, honey, flowers. Dry, fresh, soft, intense, persistent, structured, full-bodied.

Ribona is the most common name for the Maceratino Bianco vine, an ancient variety planted only in the Marche region, mainly in the province of Macerata and near Loreto in the province of Ancona. It is a poorly adaptable variety and needs poor, well-exposed and ventilated soils for the best yield. It has a medium to large conical cluster with round berries.

Ribona is the most common name for the Maceratino Bianco vine, an ancient variety planted only in the Marche region, mainly in the province of Macerata and near Loreto in the province of Ancona. It is a poorly adaptable variety and needs poor, well-exposed and ventilated soils for the best yield.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel. Part of the wine matures on fine lees in 20 hl oak barrels for 5 months. After blending with the remaining wine, it ages an additional 12 months in barrel then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Ribona Colli Maceratesi Doc

Ribona 

Bright ruby red. Red fruit, citrus, flowers. Sweet, intense, fruity, fresh.

Vernaccia di Serrapetrona is a sweet sparkling wine, the only red sparkling wine that is vinified with three different fermentations of grapes dried on the vine combined with grapes dried in the appropriate rooms and must from non-dried grapes.
Vernaccia Nera was famous as early as the 19th century and was believed to yield one of the best wines in the Ancona area. By 1893 it was thought to be extinct, and by the end of the 20th century only a very few hectares remained under cultivation, but these have gradually increased in subsequent years. Black Vernaccia is a vigorous vine with abundant but high quality production. It is characterized by a medium-sized, compact conical-cylindrical cluster with round, dark berries.

Vernaccia di Serrapetrona is a sweet sparkling wine, the only sparkling red wine that is vinified with three different fermentations of grapes dried on the vine combined with grapes dried in the appropriate rooms and must from non-dried grapes.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering for 3 months of part of the grapes. Fermentation in steel and taking of foam in autoclave. Aging for 12 months in bottle.
<label>Sulfur dioxide:</label>na

Vernaccia di Serrapetrona Dolce Docg

Bright straw yellow. Flowers, fruit, toasted almonds, iodine notes. Firm, persistent.

Villa Bucci is an unusual white, with characteristics more typical of a red wine, such as long aging in oak barrels and in the bottle. Verdicchio grapes come from vineyards more than 40 years old grown organically in Montecarotto on east-facing soils at an altitude of 350 meters.

<label>Soil:</label>na
<label>Average vineyard age:</label>40-50 anni
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel. Maturation on fine lees in 50 and 75 hl Slavonian oak barrels for 12-18 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Villa Bucci

Ostria Vetere

Orange-yellow. Apricot, dried fruit, nut husk, smoky notes. Round, intense, slightly acidic.

The name Bello Ribelle comes from the fact that it was the first wine in the area to be vinified with maceration on the skins, a method that rebelled against the classic canons of winemaking. It is made from only Biancame grapes grown organically and with very few treatments. The grapes are harvested by hand, one part is destemmed and the other part is left whole, are left to ferment spontaneously on the skins for 28 days. The wine is separated from the skins by a single racking, aged and then bottled manually without undergoing clarification or filtration.

The name Bello Ribelle comes from the fact that it was the first wine in the area to be vinified with maceration on the skins, a method that rebelled against the classic canons of winemaking. It is made from only Biancame grapes grown organically and with very few treatments.

<label>Soil:</label>na
<label>Average vineyard age:</label>35
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>3300 strains per hectare
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel for 3 months with half of the grapes whole cluster and 28-day maceration. Aging in steel for 9 months. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Vino Bianco

Biancame

Bright straw yellow. Notes of licorice, cut grass, citrus, flowers, almonds. Decisive, fresh, savory.

Podium is made from only Verdicchio grapes that are left slightly overripe. The vineyards, which are about 20 years old, have a very low yield and are located in Montecarotto in the province of Ancona. Vinification takes place only in steel to allow the grapes to express all the characteristics of the terroir.

Podium is made from only Verdicchio grapes that are left slightly overripe. The vineyards, which are about 20 years old, have a very low yield and are located in Montecarotto in the province of Ancona.

<label>Soil:</label>Medium mixture, with clay-rich areas alternating with sandy areas
<label>Average vineyard age:</label>20 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>70 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel at low temperature. Maturation in steel on noble lees for 15 months, then 4 months in bottle.
<label>Sulfur dioxide:</label>na

Gioacchino Garofoli

Vigneti località Cupo delle Lame

Intense red with garnet highlights. Red fruits, spices, mineral, black fruits, balsamic notes, licorice. Dry, rich, structured, tannic.

Campo San Giorgio is named after a cadastral parcel in the municipality of Osimo where the vineyards are located. The wine is made from only Montepulciano grapes and is the result of extensive research and experimentation done with this varietal. The vines are planted on clay and limestone soils at 150 meters above sea level with east-west exposure.

Campo San Giorgio is named after a cadastral parcel in the municipality of Osimo where the vineyards are located. The wine is made from only Montepulciano grapes and is the result of extensive research and experimentation done with this grape variety.

<label>Soil:</label>Clayey and very calcareous loam
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>1 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>8000 strains per hectare
<label>Average production per ha:</label>50-60 q
<label>Harvest time:</label>October
<label>Vinification and ageing:</label>Fermentation in stainless steel at 28-30°C for 14-16 days. Aging in barrique for 12 months, in large barrels for another 12 months, finally in bottle for 8-10 months.
<label>Sulfur dioxide:</label>na

Umani Ronchi

Vigneto San Lorenzo

Osimo

Intense straw yellow. Flowers, apricot, citrus, dried grass, menthol notes. Intense, full, glyceric notes, mineral, almondy.

Cambrugiano was the first Verdicchio to be produced with "Riserva" nomenclature. The vineyards are located in Mantelica in the province of Macerata on south-facing land about 400 meters above sea level. It is vinified by the cryomaceration method with subsequent fermentation in steel. Aging is done partly in steel and partly in barriques.

Cambrugiano was the first Verdicchio to be produced with "Riserva" nomenclature. The vineyards are located in Mantelica in the province of Macerata on south-facing land about 400 meters above sea level.

<label>Soil:</label>Loose
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Double inverted
<label>Vine density:</label>1660-2600 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Partial cryomaceration at 0 °C for 18 hours. Fermentation in stainless steel. Aging of 80% for 12 months in stainless steel tanks and remaining 20% for 12 months in 225 l barriques.
<label>Sulfur dioxide:</label>na

Belisario

Vigneti località Contrada Balzani

Ruby red. Flowers, red fruits, spices. Tannic, savory, spicy notes.

The name of the grape variety comes from the shape of the berries, which resembles a teardrop. Another hypothesis for the name has to do with the skin of the berries, being very thin it breaks easily and on opening the berry appears to tear. The cluster is medium to large in size with a pyramidal shape, growing mainly in the Marche region, whose wine in the 12th century was a favorite of Emperor Frederick Barbarossa. The fragility of the skin has brought this vine very close to extinction, as it is easily attacked by disease. Another difficulty is the limited affinity Lacrima has with American rootstocks; a callus can form on the trunk, strangling the plant.

The name of the grape variety comes from the shape of the berries, which resembles a teardrop. Another hypothesis for the name has to do with the skin of the berries, being very thin it breaks easily and upon opening the berry appears to tear.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Lacrima di Morro d'Alba Superiore Doc

Stefano Mancinelli

Vigneti località Morro d'Alba

Morro d'Alba

Straw yellow with golden highlights. Mountain herbs, hay, spices, notes of red berries, anise, dried fruit, tea leaves. Structured, full, round, enveloping, almondy.

Guido Cocci Grifoni is made with only Pecorino grapes grown in an extreme way. The Mother Vineyard from which the grapes come is north-facing with altitudes varying from 180 to 250 meters, the soils are very steep and reach slopes of 30°, making it very difficult to work, which is done exclusively by hand. The area has a special microclimate with low temperatures and is perfect for the study of native regional grape varieties, which were cultivated in the past on the rugged slopes of the Apennines.

Guido Cocci Grifoni is made with only Pecorino grapes grown in an extreme way. The Mother Vineyard from which the grapes come is north-facing with altitudes varying from 180 to 250 meters, the soils are very steep and reach slopes of 30°, making it very difficult to work the grapes, which are done exclusively by hand.

<label>Soil:</label>Clay Franco
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Espalier, double guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>70 q
<label>Harvest time:</label>Late August, early September
<label>Vinification and ageing:</label>Fermentation in steel. Aged in steel on noble lees for 18 months, then in bottle for at least 6 months
<label>Sulfur dioxide:</label>na

type

vinification

associations

selections

all wines

Wines of Marche

'Sacradebucce' Vino Rosso

'Roggio del Filare' Rosso Piceno Superiore Doc

'Dorico' Conero Riserva Docg

'Almajano' Colli Maceratesi Rosso Riserva Doc

'Balciana' Verdicchio dei Castelli di Jesi Classico Superiore Doc

'Vigneto Fogliano' Verdicchio di Matelica Doc

Serrapetrona Doc

'Onirocep' Pecorino Falerio Doc

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