IGT MARCHE  ROSSO        

Vino Biologico

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MARCHE ROSATO IGT-

Rosè  wine –Organic wine

BLEND: sangiovese 100%

ALCOHOL : 12% vol

SOIL: medium texture,  argillaceus  with sand

EXPOSURE: South-West

ELEVATION:  270 m

DENSITY: 3.200  plants/hectare

GROWTH METHOD: guyot

YIELD: 8.000 kg/hectare

HARVEST:  last decade of   September/ first decade  of October . Hand selection and harvest

WINEMAKING:  Gentle pressing and fermentation with autochtonous yeasts  under controlled temperature in stainless steel tank.

REFINEMENT : For a few months over fine lees in stainless steel tank

SENSORY PROFILE: Dark pink with a purple nuance. The pleasant bouquet has intense tones of fruit and flowers ,  with notes of strawberry and cherry, and  wild rose. The taste is elegant, fruity, savoury, and fresh to the palate, with a long persistence. Elegant, with a nice freshness linked to the acidity; good persistence, light and drinkable

SERVING SUGGESTION: 12 °C

FOOD-PAIRING:  vegetarian dishes, pizza, white meat, cheese, salami. Perfect for aperitifs.

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Rosso Piceno Superiore DOC
Cuvée as DOC : Montepulciano80%, Sangiovese 20%
ORGANIC WINE
The DOC Rosso Piceno Superiore wine is produced in a small area of 13 villages in the Picenum Province

Main vineyard data
Soil: clay-sand
Vineyard: Giobbe and Fraticelli
Size: 1,5 hectares
Density:3500 plants/hectare
Age: 20 years
Growth method: cordon-trained
Altitude:245 m
Aspect: South-West
Average yield: 1,5-2 kg/plants
Organically produced grapes.
The vineyards are grass covered all year round and fertilized by leguminous cover crops and organic fertilizer.

Fermentation, maturation and ageing
Grapes hand-picked in crates and crushed and stemmed immediately. Light pressing of the bunches.
Alcoholic fermentation for 18/20 days at controlled temperature < 28-30 °C in stainless steel tank with indigenous yeasts with repeated light pumping-over of must, and delestage.
Spontaneous malolactic fermentation.
Matured with lees sediment in stainless steel for 7 months, then refined in oak casks for one year. Ageing in bottle for 12 months.

Principal analytical data at bottling
Total alcohol: 13.5%
Total acidity: 5,1 g/l
pH: 3,65
Volatile acidity: 0,40 g/l
Total sulphur dioxide: 60 mg/l (AIAB organic association limit for organic wine is 60 mg/l max, respect to the limit of 100 mg/l accepted in “organic wine EU rules” and 150 mg/l for conventional wine).
Dry extract: 28,9 g/l

Sensory profile
Intense ruby red colour, with violet overtones, a mature red fruit aroma with blackberry and plum to the fore. A sweet soft flavour, long-lasting and harmonious appealing in the mouth. Not filtered may contain sediment.

AWARDS
Best wine in “Guida al vino Quotidiano” SLOW FOOD 2005/2007
Silver medal AWC Vienna 2010
Silver medal BIODIVINO 2010
Best wine in “GUIDA AI VINI D’ITALIA BIO” 2011
Gold medal AWC Vienna 2011
Finalist “Three glasses” GAMBERO ROSSO 2012
Special mention BIOWINE 2012
Silver medal MILLESIME BIO 2013 Montpellier
Eccellenza AIS guida “LE MARCHE nel bicchiere 2014”
GOLD MEDAL “BEST WINE JAPAN” 2014
Eccellenza AIS guida “LE MARCHE nel bicchiere 2015”
Silver medal 2015 “BEST WINE JAPAN”
GOLD MEDAL “AWC WIEN” Austria 2015
Silver Medal “AWC Wien” Austria 2017
Silver medal “MUNDUS VINI ” 2018
4 Grappoli Bibenda 2019
GOLD MEDAL “MUNDUS VINI” 2019
SILVER MEDAL International Organic Wine Award 2019

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SER BALDUZIO –  IGT Marche Rosso

Grapes: Montepulciano 100%
ORGANIC WINE

“Ser Balduzio” name derived from the old feudatory of Cossignano village

Vineyard data

Soil:clay
Vineyard: Giobbe
Surface area:0,7 hectares
Density:4,500 plants/hectare
Age:20 years
Training/pruning: cordon-trained, spur-pruned
Altitude: 260 m above sea level
Aspect: South-East facing
Average yield: 1 kg/plants

Organically produced grapes. The vineyard is grass covered all year round and fertilized by leguminous cover crops and organic fertilizer.

Fermentation, maturation and ageing

Grapes hand-picked in crates and crushed and stemmed immediately.
Alcoholic fermentation for 30-35 days at controlled temperature of 28-30°C in stainless steel tank with indigenous yeasts with repeated light pumping-over of must, and delestage.

Spontaneous malolactic fermentation. Aged in 10 hl Slavonia oak barrels for 30/36 months. Further ageing in bottles for 24 months.

Principal analytical data at bottling

Alcohol:14%
Volatile acidity:0,62 g/l
Sulphur dioxide: 60 mg/l (AIAB organic association limit for organic wine is 60 mg/l max, respect to the limit of 100 mg/l accepted in “organic wine EU rules” and 150 mg/l for conventional wine).
Total acidity:5,5 g/l
pH:3,68
Dry extract: 32 g/l

Sensory profile

Deep ruby red colour. Intense aromas of wild cherry, plum and black cherry, elegantly fused with mellow tones of oak. A wine 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. Not filtered may contain sediment.

AWARDS

BIOFACH 2009 Special mention
Silver medal AWC Vienna 2009
Best of Bio Wine 2009 “DELINAT”
BIODIVINO 2009 Silver Medal
Silver medal AWC Vienna 2011
Silver Medal BIOLWINE 2011
Medaglia GOLD “Millesime Bio 2014” , Montpellier, France
Medaglia SILVER Biodivino 2014
Best of Bio Wine 2014
Menzione speciale “Concorso Nazionale delle etichette 2014”, Cupramontana (AN)
Best of BIO Wine 2015
Gold Medal AWC Wien 2015
Silver Medal AWC Wien 2017
“Very best wine” in Wein Plus Germany 2018

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Cuvée: Sangiovese
ORGANIC WINE

Main vineyard data
Land: limestone-clay
Vines: Fraticelli, Fiorano
Size: 1,5 hectares
Density:3500 plants/hectare
Age:60 years
Growth method: cordon-trained
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 and organic fertilizer.

Fermentation, maturation and ageing
Grapes hand-picked in crates and crushed and stemmed immediately. Light pressing of the bunches.
Alcoholic fermentation for 15/18 days at controlled temperature < 25/28 °C in stainless steel tank with indigenous  yeasts. Repeated light pumping-over of must and delestage.
Spontaneous malolactic fermentation.
Matured with lees sediment in stainless steel for 4 months, then refined in bottle for 4 months.

Principal analytical data at bottling
Alcohol:13 %
Total acidity: 5,4 g/l
pH: 3,5
Volatile acidity:0,32 g/l
Total sulphur dioxide: 58 mg/l (AIAB organic association limit for organic wine is 60 mg/l max, respect to the limit of 100 mg/l accepted in “organic wine EU rules” and 150 mg/l for 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 in “SPIRITO DI VINO”
“low cost wine” in SLOW WINE 2012
Best “low cost wine” in Berebene-GAMBERO ROSSO 2013
Silver medal 2015 “BEST WINE JAPAN”
“Top 50 vini migliori da comprare”- Guida l’ESpresso 2017

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GIULIA ERMINIA
IGT MARCHE BIANCO
Organic Wine

Varieties: Pecorino 100%
Alcohol: 14 %

Name derived from an important woman of our family. 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.
SOIL: medium texture lean to argillaceus
SIZE: 0,7hectares
DENSITY: 5000 plants/hectare
AGE: 15 years
GROWTH METHOD: Guyot
ALTITUDE: 300 m
ASPECT: north-east
AVERAGE YIELD: 70.000 kg/hectar –
Organically produced grapes. The vineyards are grass covered all year round and fertilized by leguminous cover crops.
WINEMAKING : hand-picked grapes, gently crushed and stemmed immediately. Soft pressing of the bunches, fermentation with indigenous yeasts in French oak tonneau .
AGEING: for 12 months in French oak tonneau on the lees, refined in bottles for 8 months.
ANALYTICAL DATA AT BOTTLING
ALCOHOL: 14%
TOTAL ACIDITY: 7,1 g/l
pH : 3.4
VOLATILE ACIDITY: 0.37g/l
TOTAL SULPHUR DIOXIDE: 65 mg/l
SENSORY PROFILE : Straw yellow colour with fragrant notes of white flowers, peach and citrus with spicy , vanilla and hints of smoke. Balanced flavor, fruity with citrus, spice and minimal notes. Good acidity, mineral, sapid with great persistence and harmony. Light filtration before bottling.
FOOD-MATCHING: eclectic wine, pairs with important fish dishes, medium-seasoned cheese and white meat.
SERVING TEMPERATURE: 13°C

AWARDS
Eccellenza “AIS 2019” Le Marche nel bicchiere
Finalist 3 Bicchieri Gambero Rosso 2019
“Very good” Wine in WeinPlus Germany 2019
Finalist 3 Bicchieri Gambero Rosso 2020

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Cuvée: Pecorino 100%
ORGANIC WINE
“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. From 2011 Pecorino wines is a DOCG wine. 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: 5000 plants/hectare
Age: 15 years
Growth method: Guyot
Altitude: 300 m
Aspect: north-east
Average yield: 1,5/ 2 kg/plant
Organically produced grapes.
The vineyards are grass covered all year round and fertilized by leguminous cover crops and organic fertilizer.

Fermentation, maturation and ageing
Grapes hand-picked in crates and crushed and stemmed immediately.
Light pressing of the bunches, must at the controlled temperature <10°C. Cold maceration for <18 h. Matured with sediment in steel stainless tank with indigenous yeasts for 6 months, refined in bottles for 2/4 months.

Principal analytical data at bottling
Alcohol: 13 %
Total acidity: 7,1 g/l
pH 3.4
Volatile acidity: 0.37g/l
Total sulphur dioxide: 70 mg/l ((AIAB organic association limit for organic wine is 90 mg/ l max, respect to the limit of 150 mg/l accepted in “organic wine EU rules” and 200 mg/l for 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. Light filtration before bottling.

AWARDS
finalist three Glasses GAMBERO ROSSO 2009
Special mention National Selection Wines for fish 2009- Silver medal BIODIVINO 2009
Best Wine in “GUIDA AI VINI D’ITALIA BIO” 2009
Silver medal BIODIVINO 2010
Best wine in “GUIDA AI VINI D’ITALIA BIO” 2011
Gold medal BIOLWINE 2011
Special comments on IL MIO VINO 2011
Slow wine in SLOW WINE 2012
Special mention BIOLWINE 2012
Gold medal BIODIVINO 2012
finalist three Glasses – Gambero Rosso 2015
“SLOW WINE 2015” – Guida Slow Wine 2015
3 BICCHIERI GAMBERO ROSSO 2016
“SLOW WINE 2016” – Guida Slow Wine 2016
4 Stelle VINI BUONI D’ITALIA 2016
5 GRAPPOLI “Guida BIBENDA” 2017
Slow Wine in SLOW WINE Guide 2018
5 Grappoli BIBENDA 2018
Finalista TRE BICCHIERI GAMBERO ROSSO 2018
Bronze Medal DECANTER 2018
5 GRAPPOLI BIBENDA 2019
5 GRAPPOLI BIBENDA 2020
SILVER MEDAL International Wine Award 2019

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