The Winery

Inspired by the principle of environmental sustainability, we built our winery below the ground so as to protect the integrity and charm of the surrounding landscape and ensure significant energy saving, with temperature naturally kept constant all the year round.

The facility was expressly designed for the future processing of grape bunches and the first part of winemaking to be made directly on the winery roof. This makes the filling of vats with must possible by the simple force of gravity, without needing any pressure pumps and serves the dual purpose of saving energy and improving quality.

The Terracruda winery uses leading-edge winemaking technology and tools without however overlooking tradition or losing touch with the surrounding environment.

The selection of grapes is one of the key steps of winemaking. The planting density of our vineyards is 5,500 plants per hectare, which obviates many of the inconveniences caused by seasonality. Vine selection (in case of excessive output) takes place in late spring and harvest is made by handpicking at different stages for grapes to be selected on the basis of their actual ripening and quality and to be used separately for the production of various types of must/wine.

Grape integrity and immediate processing are other key prerequisites to be considered in order to achieve the highest qualitative level. To prevent any oxidation (due to the breaking of individual grapes) and pre-fermentation (in still warm autumn days) grapes are exclusively picked by hand into small wooden boxes. After harvesting in vineyards located not far from the winery, grapes are transported seamlessly and processed at once.

Selection continues inside the winery by using a vibrating table (for the removal of all sorts of impurities) and a sorting table for the manual selection of grapes – so that only the bunches at the right stage of ripening can be selected in view of the best quality of the winery’s products.
White wines
White grape bunches are pressed intact – softly – and the must is then sorted by an accurate selection at various pressure levels, without however exceeding 1.80 atm. This is possible through the use of a cutting-edge pneumatic press for the production of must of superior quality – suffice it to think that the old press reached 120 atm.
Red wines
After vibrating table sorting, hand selection and de-stemming, red grape bunches undergo a long maceration period for fermentation to take place through a technique named pigeage.
This is a traditional manual technique revamped by our winery and combined with modern winemaking methods on the initiative of our oenologist Soverchia. To that end, a specially designed mechanical plunger is used to manually mix the must and increase the exchange of substances without spoiling the grapes.

For the vinification phase, the winery uses thermally controlled steel vats for the constant monitoring of fermentation and storage temperatures. This is a fundamental step to obtain a must of superior quality and a bouquet of distinctive aromas.

Micro-oxygenation is another advanced oenological technique that the winery uses. A perfect control of wine oxygenation during fermentation and ripening maximises its organoleptic characteristics.

Our Bianchello, Sangiovese, Aleatico di Pergola and Passito varieties are then left 12 to 18 months to ripen in French oak barrels with a capacity of 225 litres.


OCM 2011

Terracruda Winery

The principles of environmental sustainability that guide us that they could not move us to build the cellar below ground level, so as to preserve the beauty of the surrounding landscape, and obtain, at the same time, a considerable energy saving, while maintaining a constant temperature throughout the 'year, in a natural way ..... [ CONTINUE ]
TerraCruda is an example of not only a marvelous family business and being visionary about combining few strands under one brand. They are also excellent in terms of sustaining ties with local community and modern events organization.[NullnFull]


  • Events Summer 2015
    Events Summer 2015
    GOOD WINE IN GOOD TIMES The best times to taste Terracruda’s wines: dinners in the vineyard, cinema in the...
  • Cantine Aperte 2015
    Cantine Aperte 30-31 maggio 2015
    “Vedi cosa bevi, ma riconosci la qualità ad occhi chiusi”. Offerta speciale “Cantine Aperte”: soggiorna nel nostro agriturismo Appuntamento...
  • Salon des vins du soir
    Le Salon des Vins du Soir
    Botanique – Brussels – 18th & 19th April Terracruda winery will be present at the first edition of “The Salon...
Società Agricola Fratterosa S.S.
Via Serre 28, 61040 Fratte Rosa (PU)
P.IVA 02230300416
Telefono:+39 0721 777412
Fax:+39 0721 771070

Società Agricola Fratterosa S.S.
Via Serre 28, 61040 Fratte Rosa (PU) ITALY
VAT 02230300416
Telephone:+39 0721 777412
Fax:+39 0721 771070