Our Wines (EN)

Area of production: Fratterosa
PESARO E URBINO – MARCHE
Grape: Bianchelo or Biancame or Biancuccio
Vineyard: Lorenzetti vineyard
Cultivable area: 2 ha
Vineyard plant: 270×0.80
Vineyard location: 400 mt above sea level
Vineyard exposure: South
Cultivation system: a “spalliera” method or VSP
(Vertical Shoot Positioning System) with Guyot
trimming system
Age of production facilities: 25 years old in average
Harvesting time: first half of September
Harvesting method: Manual grape harvest in small crates
during the first step in the vineyard
Soil type: Clayey with rich presence of sand
Density of planting: 4.000 Vines/ ha Yield/ha 70 q.
Withering: natural withering of the grapes on wooden trellis for 5/6 months
Vinification: Soft crushing of the whole grape bunch and static decanting of the grape musts. Thermo regulated
vinification and  fermentation in inox barrel.
Maturation: 12 months in small oak barrique
Refinement:  5/6 months in bottle
ABV: 12,5% /13%
Serving temperature: 16°C
Grape: Bianchello del Matauro

Organoleptic characteristics

Straw coloured yellow, full bodied wine, hints of dried and candied fruit. It encompasses the palate and it’s very sophisticated and hints of almonds. Persistent and pleasantly balanced. Ideal for relaxing moments and for desserts.
Wine obtained from crushing of normal ripe grapes then left for more then 5 months in trellis.
Manual grapes harvest.
Soft crushing.
Vinification in inox barrels and fining for 24 months
in small wood barrels.
Temperature control during fermentation and vinification
phases Good quality base wine

This wine is a blend of our Pergola Rosso wine with a particular variety of wild cherries called “Visciole”. In july, when cherries are mature, are picked and mixed together with wine and sugar to obtain a second temperature controlled fermentation. The result is a sweet, delicate, particularly aromatic wine that marries well with desserts and chocolate based sweets.

Area of production: Fratterosa
PESARO E URBINO – MARCHE
Grape: Vernaccia di Pergola (biotype of Aleatico)
Vineyard: Morico, Ortaia and Frescuccio vineyards,
Visciola (wild cherries) trees grow next to vineyards.
Cultivable area: 6 ha
Vineyard plant: 270×0.80
Vineyard location: 400 mt above sea level
Vineyard exposure: South/South-West
Cultivation system: Spurred cordon
Age of production facilities: 5 years old in average
Harvesting time: end of September/first half of October
Harvesting method: Manual grape harvest in small crates
Soil type: Clayey with rich presence of sand
Density of planting: 5.500 Vines/ ha Yield/ha 80 q.
Vinification: Selection of grapes during harvest and in winery through a vibrant table and a selection table. Prolongued maceration for more than 20 days and piegeage. Thermo regulated vinification and  fermentation in inox barrel. In july, when cherries are mature, are picked and mixed together with wine and sugar to obtain a second temperature controlled fermentation.
Refinement: at least 4 months in bottle
ABV: 13%
Serving temperature: 16°C

Organoleptic characteristics
Intense ruby red colour, sweet wine, smooth and elegant,
particularly aromatic and it is advisable to combine with several desserts and especially with chocolate desserts

Area of production: Fratterosa
PESARO E URBINO – MARCHE
Grape: Sangiovese
Vineyard: Morico and Lorenzetti vineyards.
Cultivable area: 5 ha
Vineyard plant: 270×0.80
Vineyard location: 400 mt above sea level
Vineyard exposure: South/South-West
Cultivation system: Spurred cordon
Age of production facilities: 8 years old in average
Harvesting time: end of September/first half of October
Harvesting method: Manual grape harvest in small crates
Soil type: Clayey with rich presence of sand
Density of planting: 5.500 Vines/ ha Yield/ha 80 q.
Vinification: Selection of grapes during harvest and in winery through a vibrant table and a selection table. Prolongued maceration for more than 20 days and piegeage. Thermo regulated vinification and  fermentation in inox barrel. Ageing for at least 1 year in barriques with sur lie method and fining in bottle.
Refinement: at least 6 months in bottle
ABV: 14%
Serving temperature: 18°C

Organoleptic characteristics
It represents the best selection of Sangiovese grapes from our area. The wine stays 12 months on maturation with sur lees method in small oak barrique of first passage with weekly battonage. This peculiar vinification method gives to Profondo a full bodied, complex and intense aroma.Deep garnet reddish ruby colour. Its complexity, recalling fruity floreal aromas, makes Sangiovese unparalleled as concerns leather and tobacco perfumes and animal scents. and persistent perfumes, pleasantly soft thanks to a tannin that is never spicy. This dry red recalls vanilla and tobacco aromas. Its long fining in bottle allows the wine to be full body, complex and sophisticated. Suitable for aging in bottle, it’s now only produced in Magnum version

Area of production: Fratterosa
PESARO E URBINO – MARCHE
Grape: Vernaccia di Pergola (Biotipo di Aleatico) Sangiovese
Vineyard: Morico and Lorenzetti vineyard
Cultivable area: 5 ha
Vineyard plant: 270×0.80
Vineyard location: 400 mt above sea level
Vineyard exposure: South/South-West
Cultivation system: Spurred cordon
Age of production facilities: 8 years old in average
Harvesting time: end of September/first half of October
Harvesting method: Manual grape harvest in small crates
Soil type: Clayey with rich presence of sand
Density of planting: 5.500 Vines/ ha Yield/ha 80 q.
Vinification: Selection of grapes during harvest and in winery through a vibrant table and a selection table. Prolongued maceration for more than 20 days and piegeage. Thermo regulated vinification and  fermentation in inox barrel. Ageing for at least 1 year in barriques and fining in bottle.
Refinement: at least 4 months in bottle
Maturation: part of the wine in oak barrique of 225 l. for 14/18.
ABV: 13.50%
Serving temperature: 18°C

Organoleptic characteristics
Light ruby colour with garnet reflections. Intense and persistent perfumes and pleasantly soft thanks to a tannin taste which is not strong. It is dry red wine and it recalls hints of vanilla and tobacco. Thanks to its long fining in bottle, Olpe is a full body wine, complex and sophisticated.

Area of production: Fratterosa
PESARO E URBINO – MARCHE
Grape: Sangiovese
Vineyard location: 400 mt above sea level
Vineyard: Morico and Monticello vineyard
Cultivable area: 5 ha
Vineyard plant: 270×0.80
Vineyard exposure: South-East
Cultivation system: Spurred cordon
Age of production facilities: 8 years old in average
Harvesting time: end of September/first half of October
Harvesting method: Manual grape harvest in small crates
Soil type: Clayey with rich presence of sand
Density of planting: 5.500 Vines/ ha Yield/ha 80 q.
Vinification: Selection of grapes during harvest and in winery through a vibrant and a selection table. Prolongued maceration for more than 20 days and piegage. Thermo regulated vinification and  fermentation in inox barrel.
Refinement: at least 4 months in bottles.
ABV: 13.30%
Serving temperature: 18°C

Organoleptic characteristics
A ruby intense red wine that expresses the quality of the area that it comes from, sensations of undergrowth flowers and spicy aromas such as wet hard leather which come up at the end with mineral and animal sensations.
The tannin is sweet and smooth, not dried and not astringent. In the mouth is soft, balanced with a good persistence.
Sangiovese is born from manual harvest, accurate selection in the winery, fermentation and long periods of thermo regulated maceration.

Area of production: Fratterosa
PESARO E URBINO – MARCHE
Grape: Vernaccia di Pergola (Biotipo di Aleatico) Sangiovese
Vineyard: Morico, Ortaia and Frescuccio Vineyard
Cultivable area: 6 ha
Vineyard plant: 270×0.80
Vineyard location: 400 mt above sea level
Vineyard exposure: South/South-West
Cultivation system: Spurred cordon
Age of production facilities: 5 years old in average
Harvesting time: end of September/first half of October
Harvesting method: Manual grape harvest in small crates
Soil type: Clayey with rich presence of sand
Density of planting: 5.500 Vines/ ha Yield/ha 80 q.
Vinification: Selection of grapes during the harvest
and in winery through a vibrant table and a selection table. Prolongued maceration for more than 20 days and piegeage. Thermo regulated vinification and  fermentation in inox barrel. Ageing for at least 1 year in barriques and fining in bottle.
Maturation: 14/18 months in oak barrique of 225 l.
with sur lees method.
Refinement: at least 6 months in botlle.
ABV: 14.5%
Serving temperature: 18°C

Organoleptic characteristics
The selection is obtained from the best Aleatico grapes from our area. The maturation is in oak barrique of first passage, with sur lees method and weekly battonage. This kind of vinification system gives to Lubaco a full bodied, intense and complex aroma. It emanates to the nose floreal hints of wild rose, violet and cyclamen. Its fruity aroma recalls undergrowth flowers and evokes visciola preserved in spirit, and spring perfumes such as pink pepper but also tobacco and hard leather. Light ruby colour with purple reflections. This doc Pergola Rosso is composed by a minimum of 70% of  clone native of Aleatico that provides the wine with an aromatic complexity. Spicy notes and hints of rose and violet evoke essences of red undergrowth fruits. The taste is full, well balanced with sweet tannins that leaves a soft and round aftertaste. On the mouth velvety sensations and slightly bitter taste at the end as it is typical for Pergola Rosso. Suitable for aging in bottle, it’s now produced only in Magnum version.

Area of production: Fratterosa
PESARO E URBINO – MARCHE
Grape: Vernaccia di Pergola (Biotipo di Aleatico) Sangiovese
Vineyard: Morico, Ortaia and Frescuccio vineyards
Cultivable area: 6 ha
Vineyard plant: 270×0.80
Vineyard location: 400 mt above sea level
Vineyard exposure: South / South-West
Cultivation system: Spurred cordon
Age of production facilities: 5 years old in average
Harvesting time: end of September/first half of October
Harvesting method: Manual grape harvest in small crates
Soil type: Clayey with rich presence of sand
Density of planting: 5.500 Vines/ ha Yield/ha 80 q.
Vinification: Selection of grapes during the picking phase
and in winery through a vibrant table and a selection table. Prolongued maceration for more than 20 days and piegeage. Thermo regulated vinification and  fermentation in inox barrel. Ageing for at least 1 year in barriques and fining in bottle.
Maturation: part of the wine in oak barrique
containing 225 l. for 16/18
Refinement: at least 4 months in bottle
ABV: 14%
Serving temperature: 18°C

Organoleptic characteristics
Light ruby colour with purple reflections. This Doc Pergola
is composed, for a minimum of 70%, by a clone native
of Aleatico. This grapes provides the wine with an aromatic complexity that expresses itself with notes of rose and violet and evokes hints of red fruits both for its taste and for its smell. The taste is full and harmonious, well balanced  and with a soft and round aftertaste thanks to its sweet tannin.

Area of production: Fratterosa
PESARO E URBINO – MARCHE
Grape: Vernaccia di Pergola (Biotipo di Aleatico)
Vineyard: Morico, Ortaia and frescuccio vineyards.
Cultivable area: 6 ha
Vineyard plant: 270×0.80
Vineyard location: 400 mt above sea level
Vineyard exposure: South/South-West
Cultivation system: Spurred cordon
Age of production facilities: 5 years old in average
Harvesting time: end of September/first half of October
Harvesting method: Manual grape harvest in small crates
Soil type: Clayey with rich presence of sand
Density of planting: 5.500 Vines/ ha Yield/ha 80 q.
Vinification: Selection of grapes during harvest and in winery through a vibrant and a selection table. Prolongued maceration for more than 20 days and piegeage.
Thermo regulated vinification and  fermentation in inox barrel. Ageing for at least 1 year in barriques and fining in bottle
Refinement: at least 4 months in bottles
ABV: 13%
Serving temperature: 18°C

Organoleptic characteristics
Light ruby colour with purple reflections. This IGT is composed predominantly by a clone native of Aleatico, which is an aboriginal biotype of Pergola. The grapes provides this wine with an aromatic complexity both to its taste and to its complexity. Vettina communicates, through a sensation of youth and aroma, the maximum expression of the territory. Ideal for moment of relax and carefreeness.

Area of production: Fratterosa
PESARO E URBINO – MARCHE
Grape: Vernaccia di Pergola (Biotipo di Aleatico) Sangiovese
Vineyard: Morico and Ortaia vineyards
Cultivable area: 7 ha
Vineyard plant: 270×0.80
Vineyard location: 400 mt above sea level
Vineyard exposure: South/South-West
Cultivation system: Spurred cordon
Age of production facilities: 5 years old in average
Harvesting time: first half of October
Harvesting method: Manual grape harvest in small crates.
Soil type: Clayey with rich presence of sand
Density of planting: 5.500 Vines/ ha Yield/ha 100 q.
Vinification: The most is obtained by direct pressing and low temperature skin contact. Low temperature fermentation in inox and thermo regulated barrel.
ABV: 13,5%
Serving temperature: 12°-14° C. Thanks to its freshness,
this serving temperature allows this wine to be pleasant even during the Summer.

Organoleptic characteristics
Rose petal pink with bright reflections. Intense aromas with a dominant bouquet of small red fresh fruits even pleasantly floreal , with sensation of undergrowth flowers such as violet and cyclamen. A medium dry rosè that distinguishes itself for its freshness and its structure.

Area of production: Fratterosa
PESARO E URBINO – MARCHE
Grape: Bianchello or Biancame or Biancuccio.
Vineyard: Monticello vineyard
Cultivable area: 2,5 ha
Vineyard plant: 278×0.80
Vineyard location: 400 mt above sea level
Vineyard exposure: South/South-West
Cultivation system: a “spalliera” method or VSP
(Vertical Shoot Positioning System) with Guyot
trimming system.
Age of production facilities: 40 years old in average
Harvesting time: first half of October
Harvesting method: Manual grape harvest in small crates,
selection of the grape in the vineyard before gentle distemining and 3 harvesting steps. Campodarchi wine is obtained from the second step.
Soil type: Clayey/Limestone soil
Density of planting: 4.500 Vines/ ha Yield/ha 80 q.
Vinification: Crushing. Temperature controlled fermentation
in stainless steel tank.
Maturation: fining of a part of the product in barriques
with sur liees method.
Refinement: this wine is bottle from July to August in the following year of the harvest and stays for 5/6 months in bottles to be refined before being sold.
ABV: 14%
Serving temperature: 12°-14° C in a medium size smooth, colorless clear crystal glass.

Organoleptic characteristics
Straw coloured yellow with golden, clear and crystal
reflections. Intense and persistent perfumes of yellow flowers, broom and honeysuckle, fruit with white pulp and hints
of exotic fruits. A dry white wine that expresses its equilibrium thanks to its body perfectly balanced with a final contrast
of freshness and savouriness.