Fiorano Winery: Organic Winery and Hospitality

The history of the Fiorano company began in 1993 and is deeply rooted in the agricultural tradition of the Marche region—a tradition defined by seasons lived to the fullest, skilled hands, and a deep appreciation for what the land has to offer.
Here, farming has never been merely about production, but rather about a connection with the landscape and the land, attention to detail, and respect for natural rhythms.
Over time, this legacy has evolved into a modern and mindful project, capable of combining experience, quality, and sustainability without losing sight of the value of its origins. As pioneers of organic farming since 2002, every grape harvest, every olive harvest, and every bottle tells the story of this journey.

For Fiorano, organic farming is not a trend, but a choice that took shape as far back as 2002 and is consistently put into practice every day.
It means working without forcing nature, preserving soil fertility, promoting biodiversity, and letting balance and patience guide production.
In our vineyards and olive groves, we practice careful farming methods, including natural grass cover, manual pruning, low yields, and measured interventions, along with artisanal and natural winemaking.
This is how each product is created: purer, more authentic, and closer to the land from which it comes.

For the Fiorano farm, sustainability translates into concrete, day-to-day choices that are fully integrated into the life of the farm.
Over the years, we have adopted solutions designed to reduce our environmental impact, limit waste, and make the most of natural resources through a more balanced and responsible agricultural model.
Wine-making byproducts, such as grape pomace and stems, are reused to fertilize the fields, while pruning waste fuels the farmhouse’s fireplace. Part of the water used in the winery is reclaimed for irrigation, and rainwater is collected in a hillside reservoir for use in the vegetable garden and for agricultural treatments. Pruning trimmings and byproducts of winemaking serve as fertilizers for our vineyards. We harvest the grapes by hand, and once in the winery, we use traditional, minimally invasive processing techniques. We use lightweight glass bottles for our wines. The labels are made of natural paper.

The company’s buildings were also designed according to energy-efficiency and green building standards. The winery, which is partially underground, naturally takes advantage of the soil’s thermal insulation to reduce the energy consumption associated with temperature control.
The winery also uses energy from renewable sources thanks to a photovoltaic system in operation since 2010—which covers most of the energy needs of the winery and agritourism facility—and a solar thermal system for hot water production.

This approach has earned us significant recognition for environmental sustainability and responsible hospitality, including the Legambiente Turismo Ecolabel, the Isnart Quality Mark, and the “Ambasciatori del Biologico” award.