The wines
The farm Fiorano stands out for its biological farming of 12 land hectares use as vineyards and olive groves growing. The farm's products are strictly controlled by IMC (Istituto Mediterraneo Certificazione). Fiorano took part of a project of territorial improvement and zoning, a study to verify the best pedoclimatic conditions for the vineyards, in collaboration with University of Milan.
The treatment of the vine-shoots, the exposure of the olive groves, the thinning and the coupling of traditional techniques with modern plant, the commitments of the estate for "green" practices and sustainability, set up wines of superior sort. The uniqueness of the softness and the sweet smells of these wines reflect the features of Piceno; wines are created with a non standardized smell which represents the surrounding natural environment.
Winemakers: Lucio Matricardi, Gigi Costantini
Agronomist: Pietro Zeppilli
DIRECT SALE OF THE PRODUCTS AT THE WINERY AND SHIPMENT IN ITALY/EUROPE AVAILABLE
Contact us to know local retailers and wine agents
SER BALDUZIO - Gran Riserva: IGT Marche Rosso
IGT Marche Rosso
Cuvée: Montepulciano 100%
ORGANICALLY PRODUCED GRAPES
“Ser Balduzio” name derived from the old feudatory of Cossignano village
Vineyard data
Soil:clay
Vineyard:Fraticelli
Surface area:0,7 hectares
Density:4,500 plants/hectare
Age:10 years
Training/pruning: cordon-trained, spur-pruned
Altitude:260 m above sea level
Aspect: South-East facing
Average yield: 1,5 kg/plants
Organically produced grapes. The vineyard is grass covered all year round and fertilized by leguminous cover crops.
Fermentation, maturation and ageing
Grapes hand-picked in crates and crushed and stemmed immediately.
Alcoholic fermentation for 20-22 days at controlled temperature of 24-27°C,with repeated light pumping-over of must, and delestage.
Malolactic fermentation in oak barrels. Matured in 10 hl French oak barrels for 24 months, then in 5 hl Slavonian oak tonneaux for another 12 months. Further again in bottles for 12 months
Principal analytical data at bottling
Alcohol:14%
Volatile acidity:0,7 g/l
Sulphur dioxide: 60 mg/l (law organic limits AMAB for biological wine, 60 mg/l max respect to the limit of 180 mg/l accepted in conventional wine).
Total acidità:5,5 g/l
pH:3,68
Dry extract: 32 g/l
Sensory profile
Deep ruby red color. Intense aromas of wild cherry. Plum and black cherry, elegantly fused with mellow tones of oak. A win of excellent structure, full-bodied yet elegant and balanced. “Ser Balduzio” is long on the palate. A wine to accompany elaborate dishes, rich and complex.
AWARDS
Best of Bio Wine 2009- "DELINAT"
"BiodiVino2009" - Silver Medal - 6a National Competition Bio Wines-AIAB
"Biofach 2009" Special mention
Terre Di Giobbe: Rosso Piceno Superiore D.O.C.
Rosso Piceno Superiore DOC
Cuvée: Montepulciano 70%,Sangiovese 15%,Merlot 15%
ORGANICALLY PRODUCED GRAPES
Main vineyard data
Soil: clay-sand
Vineyard: Giobbe
Size:1,5 hectares
Density:3500 plants/hectare
Age:6 years
Growth method: Cordone speronato
Altitude:245 m
Aspect: South-West
Average yield: 2 kg/plants
Organically produced grapes.
The vineyards are grass covered all year round and fertilized by leguminous cover crops.
Fermentation, maturation and ageing
Hand-picked in crates.
Light pressing of the bunches, must at controlled temperature,< 28 °C for 14-18 days.
Controlled malolactic fermentation.
Matured with sediment in steel for 7 months, then refined in 10 hl oak casks for one year.
Bottled and refined for 6 months.
Principal analytical data at bottling
Total alcohol:14%
Total acidity: 5,1 g/l
pH: 3,65
Volatile acidity: 0,40 g/l
Total sulphur dioxide: 60 mg/l (law organic limits AMAB for biological wine, 60 mg/l max respect to the limit of 180 mg/l accepted in conventional wine).
Dry extract: 28,9 g/l
Sensory profile
Intense ruby red colour, with violet overtones, a mature red fruit aroma with blackberry to the fore. A sweet soft flavour, long-lasting and harmonious appealing in the mouth.
AWARDS
Award "Migliori vini d'Italia"-in "Guida al vino Quotidiano" Slow Food 2007
Fiorano: Marche Sangiovese I.G.T.
Cuvée: Sangiovese 100%
ORGANICALLY PRODUCED GRAPES
Main vineyard data
Land: limestone-clay
Vines: Fraticelli, Fiorano
Size: 1,5 hectares
Density:3500 plants/hectare
Age:10 years
Growth method: Cordone speronato
Altitude:255 m
Aspect: South-West; East
Average yield:2,5 kg/plant
Organically produced grapes.
The vineyards are grass covered all year round and fertilized by leguminous cover crops.
Fermentation, maturation and ageing
Hand-picked in crates.
Light pressing of the bunches, must at controlled temperature,< 28C° for 10-12 days.
Controlled malolatic fermentation.
Matured with sediment in steel for 7 months, refined in bottles for 4 months.
Principal analytical data at bottling
Alcohol:13,5 %
Total acidity:5,4 g/l
pH:3,5
Volatile acidity:0,32 g/l
Total sulphur dioxide:58 mg/L (law organic limits AMAB for biological wine, 60 mg/l max respect to the limit of 180 mg/l accepted in conventional wine).
Dry extract:25 g/l
Sensory profile
Ruby red colour, fresh red fruit aroma, a soft caramelised taste with a touch of acidity that renders it particularly agreeable. Very drinkable.
AWARDS
Special Selection 2009 "Spirito di vino"
DONNA ORGILLA - Offida Pecorino D.O.C.
DONNA ORGILLA-OFFIDA PECORINO DOC
Cuvée: Pecorino 100%
ORGANICALLY PRODUCED GRAPES
"Donna Orgilla" name derived from the wife of the old feudatory of Cossignano village.
The Fiorano farm produces this particular white wine which is obtained from indigenous Pecorino grapes, a very old vine of the Picenum province of Marche region. The high total acidity and high sugar concentration give this wine a special structure.
Main vineyard data
Land: clay
Vines: Sacrì
Size: 1.2 hectares
Density: 4500 plants/hectare
Age: 6 years
Altitude: 300 m
Aspect: north-east
Average yield: 2 kg/plant
The vineyards are grass covered all year round
Fermentation, maturation and ageing
Hand-picked in crates
Light pressing of the bunches, must at the controlled temperature, <18°C. Cold maceration for 12 h.
Matured with sediment in steel for 6 months, refined in bottles for 4-6 months.
Principal analytical data at bottling
Alcohol: 13.5%
Total acidity: 6 g/l
pH 3.38
Volatile acidity: 0.52 g/l
Total sulphur dioxide: 80 mg/l (law organic limits AMAB for biological wine 90 mg/l max respect to the limit of 210 mg/l accepted in conventional wine)
Sensory profile
Straw yellow colour with hints of green. White pulp fruits aroma, with citrus notes. Good acidity, mineral, sapid with great persistence and harmony.
"2 red glasses" Vini d'Italia-Gambero Rosso-2009
Special mention- Wine for Fish- Regione Marche
AWARDS
"2 red glasses -finalist 3 Glasses"-Vini d'Italia-Gambero Rosso 2009
"Best Bio Wine 2009" Guida dei vini d'Italia Bio 2009
Special mention - 10a National Selection -Wines for fish 2009
"BiodiVino2009" - Silver Medal - 6a National Competition Bio Wines-AIAB