WHITE GRAPE VARIETIES Maybe you didn't know that the absolute king of white grape varieties in Marche is Verdicchio, also called "The gold of Marche". It was already mentioned in De Re Rustica by the Latin agronomist Lucio Giunio Moderato Columella, who counted it as one of the best known Italic varieties of vine.

BLACK GRAPE VARIETIES Maybe you didn't know that Rosso Piceno is included in the royal family of red grapes. This wine, with an ancient and noble tradition, made its first appearance during the first century BC, when the Piceni population (from which the wine takes its name), an Italic tribe probably coming from Umbria, settled in the lower part of Marche. It was the historian Polybius who mentioned for the first time the "wine of Piceni", distant ancestor of Rosso Piceno and much appreciated by Hannibal's troops. The story tells that these, on their way to Rome, tired and shabby, would have taken advantage of a stop in the Picenian land to restore themselves with abundant meals and drinks and massages based on aged red wine.

Great innovation has its roots in history and every great story needs a home to live in.
Our beautiful and windy estate counts 230 hectares of land among which 30 are planted as vineyards, divided according to the grape varieties:


Hectars of verdicchio


Hectars of passerina


Hectars of montepulciano


Hectars of sangiovese


Hectars of lacrima


Hectars of cabernet sauvignon


Hectars of merlot

Divided into two main areas, you will find the white grape varieties on the side of the estate facing the Apennines, while on the side facing the sea the red grape varieties.

The vines are the lifeblood of our estate and to facilitate their longevity, in the beginning we have planted the vineyards with a low density of plants per each hectar.

Among the white grapes varieties there is our beloved Verdicchio, whose vineyards have the shape of an amphitheater and are oriented and exposed to the South/South-East. Among these vineyards, the small portion that overlooks the Musone river is called “Misco” and takes its name from the ancient Latin name of the river itself, which was “Miscus”. This parcel gives life to the greatest grapes of Verdicchio, best expressing the complex characters of this variety and its longevity potential.

The hill of the red grapes varieties can be distinguished not only for its color, but also for a greater presence of skeleton and rocky material in the subsoil. This particular feature is strongly linked to the fact that in the past, where now stand the vineyards, there was a stone quarry.


As for the majority of Central Italy soils, those in the Castelli di Jesi area are medium textile soils, a mixture of sand and chalk. However, there are some calcareous strips of lands across the soil which give the typical minerality to our wines, easily recognizable when the soil is bare, as the surrounding area was once an old river bed.

As for the agronomic management, we try our best to let the plants work following their own cycle without any significant interaction with human and other agents. Therefore we respect the vital cycle of plants by letting them be autonomous with their research of nutrients. We introduce organic substances derived from other plants into the soil through our management actions, creating biodiversity and giving back the soil what was taken away. So eveything is aimed at ensuring a healthy, self-fulfilling and self-nourishing soil, which provides the best expression of its produced fruits, in respect of the weather and place.

In the phase of field and soil care of our planted wine, the green manure plays a significant role. This is a sowing practice of elements that favor the self-management of a soil. When everything planted is inflorescence, there are several alternatives. Speaking about the rows of our red wines, we plant field beans which are then buried because of their nitrogen-fixing action, to keep the soil soft and to allow the roots to absorb the added nitrogen. As for our white wines, however, we sow a mix of legumes and grasses that are chopped and left on the surface because of their thermo-insulating action and their ability to preventing weeds from proliferating from the area below. In summary, we try to understand what the soil really lacks and based on that we sow a mixture or a single variety.

Another fundamental practice is to walk as little as possible on the soil, because if the soil is trampled it becomes asphyctic and this requires more soil tillage from the machines- this means the more the soil gets compressed, the less the air circulates, the less living organism will be found in the subsoil.

All the phases of vine care are done with great attention and respect and above all manually. Starting from the pruning, which takes place between the end of December and January- as the vine tends to carry during this period all the nutrients towards the roots as a protection- moving to the vegetative phase in spring when all the nutrients are brought back to the ends to give them sap and nutrients.

We move on to the tying process, which takes place between the end of February and March- so when the lymph begins to circulate in the plant to spray the ends: the fruiting head left in the pruning phase is now tied and directed in the guides of the palisade of the vineyard, so that it continues to grow according to the adopted technique.

We begin with the stripping of leaves off the vine at the beginning of June. We take into consideration every single case in a very delicate way- in fact in the case of Verdicchio we tend to keep it more protected and therefore the stripping is softer, whereas in the case of Montepulciano the stripping is more intense, as it is a vine particularly resistant to atmospheric agents. Generally speaking, we use this technique to let the fruits get used to the sunlight, in order to be ready for the period of higher bunches and to facilitate the passage of air between the vines (this prevents humidity and therefore all fungal formations and bacterial attacks). This operation must be repeated according to the course of the season depending on what the plant needs. The tipping of the plants is fundamental otherwise they would continue to seek the light and try to get to it- that’s why we try not to disperse the energy and nutrients by monitoring the growth, up to the harvest (manual) in boxes. We follow several steps in order to pick the fruit at its best time and bring it fresh and juicy in our cellars.