
“Lacrima di Morro d'Alba D.O.C.” red wine		“Verdicchio Dei Castelli di Jesi Classico D.O.C.” white wine
This wine is made from the grapes of the native Lacrima vine. Up to 15% of the grapes used in Lacrima wine, however, may come from other authorized types of red grapes, such as Montepulciano or Merlot, either alone or together. Color: The color is a deep ruby-red, with violet overtones when the wine is young. Fragrance: The fragrance is pleasantly intense with hints of wild berries. Taste: Characteristically, Lacrima has a soft, dry, savory flavor. Degree of alcohol: In accordance with regulations, this wine's minimum alcohol level is 11%. Food Pairings: Lacrima's delicate nature is best matched with cured meats, fish appetizers, dishes made with tomato sauce, or white meats. The sparkling variety of Lacrima is excellent at the end of a meal.		This wine comes from Verdicchio grapevines. Up to 15% of the grapes used in Verdicchio wine, however, may come from other authorized types of white grapes. Color: The color is best described as a full straw-colored yellow, sometimes with slightly green overtones that become golden as the wine matures. Fragrance: The fragrance is fresh and delicate, slightly fruity, with a hint of bitter almond. Taste: This wine has a dry, fine, harmonious taste with a pleasantly bitter aftertaste. Degree of alcohol: In accordance with regulations, this wine's minimum alcohol level is 11.5%. Food Pairings: Any and all dishes of Mediterranean cuisine may be paired with Verdicchio dei Castelli di Jesi Classico: appetizers, white meats, boiled meats, mushrooms, truffles, or fried vegetables. This wine is exceptional with fish-based dishes.
cl. 75		cl. 75

CIU' CIU' FARM

The CiùCiù Farm, founded 1970-1971 by Natalino Bartolomei and his wife Annamaria Iobbi, began as a very small wine company of limited means. Through years of tenacity, passion, and hard work, the couple expanded their business and have in recent years passed it on to their sons, Massimiliano and Walter.

The company is located in the beautiful town of Offida (Marche region of Italy), in the rolling hills of the "wine country" that produces Rosso Piceno Superiore DOC, Falerio dei Colli Ascolani DOC, and Offida DOC.

The Bartolomei family have fully dedicated themselves to their goal of reaching an ever-higher level of quality in their wines, while at the same time increasing their volume of production. They pay scrupulous attention to their vineyards; their philosophy is that "if you want to make a great wine, your work begins among the grapevines."

The family uses organic farming methods, which, apart from causing very little negative impact upon the land, are fundamental in ensuring the purity and goodness of their final products. Then, in adhering to the regulations requiring them to update their equipment and to use grapes strictly native to the area, the family has developed exceptional wines of an unmistakable Marchigian character.

To accommodate the needs of today's market, the company uses the most modern equipment in all phases of production: harvesting, pressing, fermenting and conserving. CiùCiù uses stainless steel vats for storing wine, and wooden barrels for those wines to be stored for longer periods.

CiùCiù's current objectives are:
1. To increase recognition of the Offida DOC, Rosso Piceno Superiore and Falerio dei Colli Ascolani wines;
2. To expand sales into foreign markets, and
3. To expand sales into restaurant and wine boutiques.

The company now cultivates 80 hectares of vineyards, and produces, in addition to the wines listed above, Bianco Marche IGT (IGT stands for Indicazione Geografica Tipica, or rather Typical Geographic Indication), Rosso Marche IGT, and Rosato Marche IGT (white, red, and rosé Marche wines, respectively). CiùCiù's wines are already sold in Germany, Denmark, the Netherlands, Sweden, Norway, California, and central and northern Italy.


"Bacchus" Rosso Piceno D.O.C.		"Gotico" Rosso Piceno Superiore D.O.C.
This ruby-red colored wine, purplish in tone, acquires amber nuances with time. It is a product of the noble Montepulciano and Sangiovese grapes that are carefully grown on the hills of the Marche region of Italy. The wine is harmoniously subtle and delicate, with a fruity bouquet. It is dry, full bodied and tastes faintly tannic. It expresses its finest characteristics between the first and the second year of its life, although further maturation gives it a greater equilibrium and smoothness. PRODUCTION AREA: Privately managed vineyard, located on the hills surrounding the towns of Offida, and Acquaviva Picena in the province of Ascoli Piceno. GRAPES: Montepulciano 50% and Sangiovese 50% LAND’S TYPOLOGY: Medium mixture, tending to clayey. AVERAGE ALTITUDE: 300/350 metres above sea level. GROWING SYSTEM: Expallier, with cordon pruning or “Double Guyot”. HARVEST: Strictly by hand, in the second and third weeks of October. FERMENTATION: After a soft pressing comes the fermentation and the skins' maceration for approx. 15 days with “foulonnage”. MATURING: 6 months in stainless steel tanks. REFINING: 3 months in bottles. ORGANOLEPTIC CHARACTERISTICS: COLOR: Ruby-red with purple and bordeaux highlights. BOUQUET: ethereal FLAVORS: Harmonic, rich, slightly tannic. ALCOHOL CONTENT: 13,5 % SUGARS: 3 g/l TOTAL ACIDITY: 5,20 VOLATILE ACIDITY: 0,60		This wine, deep ruby-red in color with purplish tones, is optimal after its third year of maturity. The maturation gives it vivacity, revealing amber tones and a velvety smoothness. The wine originates from the famous Montepulciano and Sangiovese vines, which are amply exposed to sunlight as they grow on the hilly slopes below Ascoli Piceno to the Adriatic Sea. Generous with a fruity bouquet, it is elegantly delicate when it matures, warm and pungent with a full body and smooth lingering taste. PRODUCTION AREA: Privately managed vineyard, located on the hills surrounding the towns of Offida, in the province of Ascoli Piceno. LAND’S TYPOLOGY: Medium mixture tending to clayey. AVERAGE ALTITUDE: 300 metres above sea level. GROWING SYSTEM: Expallier, with cordon pruning or “Double Guyot”. GRAPES: Montepulciano 70% and Sangiovese 30%. HARVEST: Strictly by hand, in the first two weeks of October. FERMENTATION: Traditional red fermentation. MATURING: 12 months in oak barrels. REFINING: About 6 months in bottles. CHARACTERISTICS: COLOR: Ruby-red with garnet-colored reflections. BOUQUET: Intense, spicy, with hints of vanilla. FLAVOR: Velvety, full of body, ample and harmonious. ALCOHOLIC CONTENT: 14 % SUGARS: 3,57 Gr/l TOTAL ACIDITY: 5,50 Gr/l VOLATILE ACIDITY: : 0,56 Gr/l
each bottle 0.750 liters Available in sets of 6 or 12 vertically-set bottles 1 pallet = 100 sets of 6 bottles or 50 sets of 12 bottles		each bottle 0.750 liters Available in sets of 6 horizontally-set bottles 1 pallet = 100 sets of 6 bottles



"Oppidum" Marche Rosso I.G.T.		“ORIS” Falerio dei Colli Ascolani D.O.C.
A large part of the quality of this wine depends on the clone variety, climate and the soil. The natural ecosystem in which the vines are grown, particularly the “terroir” (microclimate, soil and subsoil), which cannot be replicated, gives the wine its character and quality. These factors account for the wine’s sugar content, acidity, PH, colour, tannin and bouquet, before the wine making technique is applied. PRODUCTION AREA: Privately managed vineyard, located on the hills surrounding the towns of Offida, in the province of Ascoli Piceno. GRAPES: Montepulciano 100% LAND’S TYPOLOGY: Medium mixture, quite clayey AVERAGE ALTITUDE: 200/250 metres above sea level GROWING SYSTEM: Expallier, with cordon pruning. HARVEST: Strictly by hand, end of October – late harvest FERMENTATION: After a soft pressing comes the fermentation and the skins' maceration for approx. 20 days at a controlled temperature of 26° Celsius. Then the process of malolactic fermentation is carried out. MATURING: 12 months, 30% in barriques, 70% wooden barrels of 10 HL. REFINING: 6 months in bottles. CHARACTERISTICS: COLOR: Ruby-red with purple overtones, tending to a garnet color as it ages. BOUQUET: Wide and elegant, dense, with hints of vanilla and red berries. FLAVORS: Warm and full, velvety but very vigorous characterized by a good balance between fruit and wood. ALCOHOLIC CONTENT: 14,5 % SUGARS: 1,84 g/l TOTAL ACIDITY: 5,30 VOLATILE ACIDITY: 0,60		This wine is produced in the hilly territory of the Ascoli Piceno province, approximately 300 metres above sea level. The native vines, Pecorino and Passerina, successfully joined by Trebbiano, ennoble and characterize the wine, which is meant be consumed one or two years after the harvest. It has a delicate, bright yellow color with green tones that reveal its lively acidity and freshness. The bouquet is sweet, reminiscent of fruit and white flowers. The taste is full and fresh, with a spicy note that expresses a sense of false sweetness, and then turns slightly bitter. PRODUCTION AREA: Privately managed vineyard, located on the hills surrounding the towns of Offida and Acquaviva Picena in the province of Ascoli Piceno. LAND’S TYPOLOGY: Medium mixture AVERAGE ALTITUDE: 250/300 metres above sea level GROWING SYSTEM: Expallier. GRAPES: Trebbiano 50%, Passerina 30%, Pecorino 20%. HARVEST: Strictly by hand, in the first two weeks of October. FERMENTATION: “In white” at controlled temperature. CHARACTERISTICS: COLOR: Bright straw yellow with green highlights. BOUQUET: Fresh and delicate perfume characterized by flowery and fresh fruit fragrances. FLAVOR: Fruity and harmonious. ALCOHOL CONTENT: 13,00% SUGARS: 2,20 Gr/l TOTAL ACIDITY : 6,20 Gr/l VOLATILE ACIDITY: 0.30 Gr/l
each bottle 0.750 liters costs Available in sets of 6 horizontally-set bottles 1 pallet = 100 sets of 6 bottles		each bottle 0.750 liters Available in sets of 6 or 12 vertically-set bottles 1 pallet = 100 sets of 6 bottles or 50 sets of 12 bottles.




"LE MERLETTAIE" OFFIDA PECORINO DOC		"Õ R U M" Rosso Piceno Superiore DOC
The lace workers of Offida weave together the threads, with precise and quick movement of their fingers. They are the last witnesses to a precious art of ancient origin…so is the origin of Pecorino, a noble Italic, austere, harsh and strong grape variety, which has been confined for decades onto the bare and steep slopes of the Piceno Apennines. Winemakers have recently rediscovered this wine thanks to their love and enthusiasm. Pecorino is rare, precious and able to exhale a strong personality recalling ethereal and persistent sensations, year after year. Its personality and strength are harmonically enhanced by fermentation in “noble” wood, a perfect example of the past combined with a new oenological knowledge. Geographic production Area: the town of Offida in Ascoli Piceno province Soil: Medium mixture, quite clayey. Height:280 metres above sea level. Growing System: Espalier, with spur pruned cordon. Grapes’ Variety: 100% Pecorino Harvest time: Strictly by hand, first ten days of September. Wine production: The decanted wine must ferment in medium-sized oak barrels for fermentation. Then it is aged for approx. 6 months with the lees of fermentation. Aging: 6 months in oak barrels. Refining: 3 months in bottles. Organoleptic features: Colour: deep straw-yellow. Scent: very intense and persistent, grassy and hawthorn blossoms aroma, with vanilla perfume. Flavour: fresh and sapid, agreeable and soft to the palate. Alcohol Content: 14%		Montepulciano and Sangiovese, two traditional italian vines growing under ideal environment on the hills of Piceno This Rosso Piceno Superiore is the result of the blending of these vines with an ageing of 24 months: one year in stainless steel tanks and one year in the bottles. With a warm and slightly ethereal tone it shows the characteristics of this blend. GEOGRAFIC PRODUCTION AREA: the towns of Ripatransone and Offida, in the province of Ascoli Piceno. SOIL: Medium mixture , quite clayey HEIGHT: 300 m above sea level GROWING SYSTEM: Double Guyot or spur pruned cordon HARVEST: Second half of October GRAPES’VARIETIES: 70% Montepulciano 30% Sangiovese WINE PRODUCTION: Traditional AGEING: 6 months in stainless steel tanks REFINING: 6 months in bottles ORGANOLEPTIC CHARACTERISTICS: COLOUR: deep ruby red with Bordeaux shades. SCENT: Fruity with a pleasant touch of vanilla and cedar FLAVOUR: Full bodied and smooth ALCOHOL CONTENT: 14,00 % Serving Suggestions




“SAN CARRO” Marche Rosso I.G.T.		SAGGIO MARCHE ROSSO IGT
This wine is the result of harsh work and tradition of our firm and is a blend of Sangiovese, Merlot and Barbera in equal proportions. A simple and strong product, but light and harmonious to the palate. Warm purple coloured with ruby shades, it has a cherry and red fruits’ scent. We managed to bring the freshness and flavours of this sun spoiled grapes also into the wine. GEOGRAFIC PRODUCTION AREA: the towns Aquaviva Picena and Offida in the province of Ascoli Piceno. SOIL: Medium mixture , quite clayey. HEIGHT: 300-350 m above sea level GROWING SYSTEM: Double Guyot HARVEST TIME: First half of October GRAPES’ VARIETIES: 30% Sangiovese, 30%Merlot and 40%Barbera WINE PRODUCTION: Traditional in stainless steel tanks AGEING: 6 months in stainless steel tanks REFINING: none ORGANOLEPTIC Characteristics: COLOUR: Purple red with ruby shades SCENT: Cherries, blackberries. FLAVOUR: harmonious with a long aftertaste ALCOHOL CONTENT: 14,50 % Serving Suggestions		Wisdom…a rare and sublime quality…enhanced in the years and by experience… a purpose reached only by the best men. Wisdom is a gift that this wine , 100% Sangiovese, wants to celebrate. GEOGRAPHIC PRODUCTION AREA: the town of Offida in Ascoli Piceno province. SOIL: Medium mixture. HEIGHT: 300 metres above sea level. GROWING SYSTEM: Espalier, with spur pruned cordon. GRAPES’ VARIETY: 100% Sangiovese. HARVEST TIME: Strictly by hand, end of October. WINE PRODUCTION: In red, in stainless steel vat. The wine is fermented with the skins for approx. 3 weeks. Then , the malolactic fermentation is completed at a controlled temperature of 28°C/30°C. AGEING : 30 % of the wine in wooden barrels for 12 months; 70% of the wine in stainless steel tanks for 24 months REFINING: 6 months in bottles. ORGANOLEPTIC FEATURES: COLOUR: intense purple red. SCENT: red fruits, blackberries and cherries. FLAVOUR: strong with cherries, mint and coffee taste. Sweet tannic ALCOHOL CONTENT: 14,50% Serving Suggestions




“TEBALDO" Marche Bianco I.G.T.
This wine showcases the full aromatic qualities of the grapes that compose this wine: Pinot and Chardonnay. Tebaldo is straw-yellow with copper-coloured shades. It has a ripened fruit taste; it is sweet-smelling and soft with a light sourness to the palate. Fresh and clean to drink in November, it exalts hors d’oeuvres such as Olive Ascolane or fish dishes. GEOGRAPHIC PRODUCTION AREA: Town of Acquaviva Picena (AP). SOIL: medium mixture. HEIGHT: 250-300 metres above sea level. GROWING SYSTEM: Espalier and spur pruned cordon GRAPES’ VARIETIES: Pinot and Chardonnay. HARVEST TIME: early; second half of August WINE PRODUCTION: at controlled temperature. AGING : ready for consumption in the spring following the harvest REFINING: none ORGANOLEPTIC CHARACTERISTICS: COLOUR: straw-yellow with copper-coloured shades. SCENT: ripened fruit. FLAVOUR: sweet-smelling, soft with a light sour taste. ALCOHOL CONTENT: 13.5%

Fiorini Wines

3 generations for the secrets of these wines

In 1930, Luigi Fiorini planted his first vineyard. Since that time we at Fiorini have gradually learned the "vocation" of loving and caring for our vineyards. We've studied the characteristics of our land in order to bring out the best in every plot. Valentino Fiorini inherited the indispensable instinct to do this job well, and planted the right vines on the right land, widening the viticultural horizons of the company. The secrets of a great wine lie in the earth which nourishes the vines, but also above the earth, where great winemakers such as Carla Fiorini make family experience and professional wisdom key elements in their wines.

40 hectares of love for wine growing

Wine growing and producing is at the heart of the company: 28 hectares of Bianchello, two of Sauvignon blanc and ten of Sangiovese and Montepulciano are the patrimony of the six company labels, and the natural expression of the territory.

3000 hectoliters of wine produced exclusively by Fiorini

Our wine cellar houses a workshop dating back to the beginning of last century, another made half a century ago, and a third one made in the new millennium. The evolution of the art of winemaking can be seen more in the materials than in the equipment: the grapes are always considered the primary element in wine. Respect for the fruit remains the main objective, while the various methods of winemaking, packaging, and refinement are all secondary.

100 hectares of passion for agriculture

The company covers a vast area in the municipality of Barchi, bordering the Montefeltro territory. Its territory lies in the hills at 350 m above sea level, a few miles from the sea and very close to the
beautiful Apennine mountains.


Bianchello del Metauro D.O.C. " Sant'Ilario"		Bianchello del Metauro D.O.C. " Tenuta Campioli "
This is our traditional Bianchello: fresh, young, savory, rich in pleasant fruity aromas; a superbly drinkable wine. Description: Vineyard: selected yearly Position: in the hills Exposure: south-east Altitude: 300 m above sea level Soil: medium mixture Plant size: 3 m x 1,40 m Lane: worked at alternate rows Cultivation form: spurred cordon Species of wine: “Biancame” which is a type of Bianchello Grape harvest: mid-September Vinification: "in white" after cold static decantation and thermo- controlled fermentation at 18-20 °C Duration of fermentation: 20 days Bottling: January Boxes contain 6 or 12 bottles Bottles produced: 30,000 Alcoholic content: 12.5% vol Total acidity: 5.0 gr/l in tartaric acid cl. 75		Our idea of a great Bianchello: elegant, structured, of lengthy maturation, fruity and warmer than most white wines; mature grapes and long fermentation make this wine both important and noble in its equilibrium. Description: Vineyard: Campioli Farm Position: in the hills Exposure: south-east Altitude: 300 m above sea level Soil: medium mixture Plant size: 3 m x 1,40 m Lane: worked at alternate rows Cultivation form: spurred cordon Species of wine: “Biancame” which is a type of Bianchello Grape harvest: first ten days of October Vinification: maceration of the grapeskins for 12 hours followed by cold static decantation at low temperature fermentation Duration of fermentation: 30-40 days with a resting period upon the sediments until assembly. Maturation: in stainless steel tanks for 5 months Bottling: March Boxes contain 6 or 12 bottles Bottles produced: 70,000 Alcoholic content: 13% vol Total acidity: 5 gr/l in tartaric acid cl. 75

Colli Pesaresi Sangiovese D.O.C. Sirio

Colli Pesaresi Rosso D.O.C. Bartis

This young Sangiovese, a red wine with a rich fruity taste, may even be consumed chilled. It is balanced in its tones and matches well with virtually any dish.

Description:

Vineyard: in the municipal district of Monteporzio

Position: in the hills

Exposure: south-east

Altitude: 150 m above sea level

Lane: worked at alternate rows

Cultivation form: spurred cordon

Species: 85% large grape Sangiovese and 15% Montepulciano

Grape harvest: mid-September

Vinification: maceration for 5 days in wine-makers with pressing
system

Fermentation: controlled at approx. 25°C in the wine-maker and
completed in stainless steel tanks

Maturation: 6 month in stainless steel

Sale: summer after grape-harvest

Boxes contain 6 or 12 bottles

Alcoholic content: 12.5% vol

Total acidity: 5 gr/l in tartaric acid

cl. 75

The refining process of this special blend of grapes takes place in small barrels made of an especially aromatic wood. This red wine is elegant, assertive, and has compelling, attractive aromas.

Description:

Vineyard: company property in the municipal district of Barchi-
Fratterosa

Position: in the hills

Exposure: south – east

Altitude: 350 m above sea level

Lane: worked at alternative rows

Cultivation form: spurred cordon

Species: 60 % Montepulciano, 40% Cabernet Savignon

Grape harvest: first ten days of October

Vinification: maceration for 15 days in vertical wine-makers with
pressing system

Fermentation: controlled at approx 25°C in the wine-maker and
completed in stainless steel tanks

Maturation: 6 months in new barrique and French oak tonneaux, 6 months
refining in bottles

Sale: 18 months after grape harvest

Boxes: contain 6 bottles

Bottles produced: 12,000

Alcoholic content: 13.5% vol

Total acidity: 5.5 gr/l in tartaric acid

cl. 75

Colli Pesaresi Sangiovese D.O.C. Luigi Fiorini

Spumante Extradry

Dedicated to Luigi Fiorini, father of a family and of these beloved vineyards. This red wine's lovely taste comes from large Sangiovese grapes grown in the hills of Pesaro, the Mediterranean sun, and oak casks seasoned in our company territory.

Description:

Vineyard: company property in the municipal district of Barchi-Fratterosa

Position: in the hills

Exposure: south-east

Altitude: 350 m above sea level

Lane: worked at alternate rows

Cultivation form: spurred cordon

Species: 100% large Sangiovese grapes

Grape harvest: mid October

Vinification: maceration for 20 days in vertical wine-makers with
pressing system

Fermentation: natural at approx. 25-28°C in the wine-maker and
completed in stainless steel tanks

Maturation: 6 months in stainless steel, 30 months in 25 hl French oak
caks, min.12 month refining in bottles

Sale: 4 years after grape harvest

Boxes contain 6 bottles

Bottles produced: 10,000

Alcoholic content: 13.5 % vol

Total acidity: 5 gr/l in tartaric acid

cl. 75

Extra dry sparkling wine obtained with the charmat method using Sangiovese and Bianchello grapes; vinification - white.
Before refermentation, the sparkling base is refined for about 4 months on the dregs to obtain greater aromatic complexity and structure. Because we look for grapes with greater total acidity, the vineyard from which we obtain the Bianchello grapes varies in function of the seasonal trend. The Sangiovese grapes come from our Monteporzio vineyard.

SPECIES: Bianchello and Sangiovese

VINTAGE: second half of August

VINIFICATION: white, for both types of grapes at controlled temperature 16°-18°C

DURATION OF FERMENTATION: about 20 days

AGEING: 4 month period on the dregs prior to refermentation

BOTTLING: April

BOXES: 6 bottles

BOTTLES PRODUCED: 13,000

PROOF: 12% vol

SUGAR RESIDUE: 14 gr/ltr

TOTAL ACIDITY: 7 gr/l

Azienda Conti di Buscareto

The aim of the agricultural company Conti di Buscareto is to use the venerable old grapes of the Marche in contemporary winemaking, following the production procedures found at the height of modern oenology.
This project, started some years ago, has been primarily focused on the grapes called ‘Lacrima Nera’ (‘Black Tear’), a red grape typical of the hills surrounding the towns of Morro d’Alba, Belvedere Ostrense, Monte San Vito, Ostra, San Marcello and Senigallia (excluding the hill slopes which face the Adriatic sea). The name ‘lacrima’ (‘tear’, from the Latin) derives from the fact that juice drips like tears from the grapes when they are literally bursting with ripeness.
Legend has it that in 1167, after laying siege to the city of Ancona and having chosen the castle of Morro d’Alba as his own dwelling, the Emperor Federico Barbarossa became a passionate admirer of the precious “juice of the Tear” with which he loved to enjoy his food and his thoughts.
The Controlled Denomination of Origin label (D.O.C.), obtained in 1985, has contributed significantly to this ancient vine’s rescue from extinction. Today the variety remains among the smallest Italian DOC productions despite the growth, within a short time, of its lands from just one to over a hundred hectares: an extraordinary increase which has followed an equally extraordinary expansion of its popularity among wine enthusiasts both in Italy and abroad.

Claudio Gabellini and Enrico Giacomelli own a software company in Senigallia (25 km north from Ancona and 15 km from Ostra where the winery is located) founded more than 10 years ago. Due to exponentially growing business, and their shared passion for wine and wine culture, they decided to invest their capital into almost 70 hectares of vineyards, previously owned by a farmers' cooperative that only sold the grapes, without making wine from them. They transformed this into a winery, building and buying almost everything from scratch.

The winery started in 2002 and is steadily growing in quality (they have already been reviewed by most of the wine guides of Italy, including Gambero Rosso) and in quantity (from a starting 30,000 bottles to the 100,000 of today). Their oenologist, Giancarlo Soverchia, is quite renowned in this region, due to the high quality of the wines he made in the past with other wineries.

The picture of the company comes from the Vatican Museum, where Enrico Giacomelli saw it and read the history of the Earl of Buscareto (now an extinct family) and realized it could be a good name for a new winery. In the picture you can see the Earl riding his steed, paying homage to the Bishop of Urbino, Albornoz. Nicolò di Buscareto was a mercenary who worked for the various city-states of medieval Italy (he lived around 1360-80 B.C.), and wore a helmet with a rose on top, since "Compagnia della Rosa - Company of the Rose" was also the name he gave to his mercenary army. Enrico Giacomelli thought this image would fit perfectly with the distinctive bouquet typical of the Lacrima grape variety.

Lacrima di Morro d’Alba

Compagnia della Rosa

The ‘Lacrima Nera’ (‘Black Tear’) is a variety of red berry typical of the hills which encircle the
little town of Morro D’Alba including the villages of Belvedere Ostrense, Monte San Vito, Ostra,
San Marcello and the town of Senigallia. The name ‘lacrima’ (‘tear’) comes from the particular
effect of loss of juice from the grape when it’s very ripe. The Controlled Denomination of Origin
(D.O.C.), obtained in 1985, has contributed significantly to save this ancient wine from extinction,
affording it a new opportunity to be known and loved.

Description : Lacrima di Morro D’Alba D.O.C.
Vineyard : Real estate located in S.Amico, Morro D’Alba and Ostra (AN)
Grapes Variety : Lacrima 100%
Alcohol Content : 13,00 vol
Colour : Red ruby
Aroma : Sensations of withered rose petals (main describer) rose fane’, small red berries with a light boise’ and spicy (pink pepper), delicate.
Taste : Warm and soft, not bitter neither astringent tannins, not dry at the end; fruity aftertaste, quite fresh with remarkable aromatic persistence, delicate.

Produced only with grapes of Lacrima Nera, previously selected and left to ripen on the vine in
order to express the qualitative characteristics of the variety to the maximum. Refined in 60 hl oak
vats with “pilotage” of the temperature and post-fermentation for approximately 25 days. Aged in
small oak barrels for approximately 8 months. Further sharpened in the bottle for approximately 8 months.

Description : Lacrima di Morro D’Alba D.O.C.
Vineyard : Real estate located in S. Amico (AN)
Grapes Variety : Lacrima 100%
Alcohol Content : 13.00 vol
Colour : Red ruby
Aroma : Persistent and complex, spicy, flowery, sensations of withered rose petals (main describer) rose fane’, fruity, small red berries with light boise’, delicate.
Taste : Warm, soft not bitter but delicate tannins, not astringent, not dry at the end, fruity aftertaste, quite fresh with remarkable aromatic persistence, delicate.

Crimà

Verdicchio dei Castelli di Jesi Passito

The Lacrima variety, early flowering, aromatic and with an intense ruby red colour, allows the preparation of an initial vintage with a characteristic fresh, fruity and floral taste, available from the third Thursday of November.

Crimà is produced in order to offer a quality alternative to ‘Novelli’ (New) wines and to various types of young wines, not produced using traditional techniques.

Description : Crima’, red, Marche (Italy), typical geographic indication (IGT).
Vineyard : Real estate located in S. Amico(AN)
Grapes Variety : Lacrima 100%
Alcohol Content : 12,00 vol.
Colour : Ruby red.
Aroma : Sensations of withered rose petals (rose fane’) with a touch of boise’ and vanilla; lightly spicy.
Taste : Gentle, not bitter tannins, not astringent, not dry at the end; fresh and easy drinking.

The Verdicchio grapes with ‘botritis cinerea’, undergo a process of soft pressing and the obtained must is immediately poured in 225 liters barriques, where the slow fermentation begins. When the fermentation ends, the must is siphoned out and poured back again in the same barriques, where it
remains for approximately one year, after which, is prepared for the bottling.

Description : Verdicchio dei Castelli di Jesi Passito D.O.C.
Vineyard : Real estate located in
Grapes Variety : Verdicchio 100%
Alcohol Content : 14.50 vol.
Colour : Golden yellow with amber reflections.
Aroma : Citrus, musky, candied fruits, and dried fruits (dates, dried figs), caramel, jujube, honey, a hint of
saffron.
Taste : Sweet, soft, full, fresh and savoury, balanced with aromatic persistence and long aftertaste,
harmonic. Recurrence of honey, dates and dried
figs in after-aroma.


Nicolò di Buscareto		Verdicchio Dei castelli di Jesi

Produced only with grapes of Lacrima Nera, previously selected and left to ripen on the vine in order to express the qualitative characteristics of this variety to the maximum. Refined in 60 hl oak vats with “pilotage” of the temperature and post-fermentation for a period of approximately 25 days. Aged with the thin lees in small barrels of new oak for approximately 15 months. Further sharpened in bottle for approximately 8 months.

The Verdicchio cultivar is produced almost exclusively in Le Marche. It is an a native vine, whose history and establishment can be traced back through the centuries. The vines are kept to low yields, producing a very ripe grape, in order to enhance the qualities of this historical variety. Grapes are manually selected on the vine and rest in shallow cases which are immediately brought to the cellar, where the entire grape undergoes gentle pressing. The obtained must flower is then left to ferment in stainless steel barrels at a controlled temperature.

Description : Verdicchio dei Castelli di Jesi D.O.C.
Vineyard : Real estate located in Ripalta di Arcevia (AN)
Grapes Variety : Verdicchio 100%
Alcohol Content : 12.5 vol
Colour : Straw-coloured pale yellow.
Aroma : Fruity floral with white flowers.
Taste : Typically saline, lively in the mouth due to the acidity, crispy but not dry.




Rosa		Rosso Piceno

The production of this ‘rosato’ is made possible by applying two techniques, normally used to make
rosè wines: ‘wine-making in white’ and pressing of Lacrima Nera grapes; brief maceration.
Fermentation takes place at a controlled temperature and then, following a short period of maturation with the lees, the wine is prepared to be bottled.

Description : Rosa, rosé, Marche (Italy), typical geographic indication (IGT)
Grapes Variety : Lacrima Nera 100%
Alcohol content :12 % vol.
Colour : Intense pink rose petals
Aroma : Flowery sensations of rose petals and red cherry fruits, as well as
Other fruits like banana and pineapple.
Taste : Dry and crisp, with imperceptible tannins of good structure and persistence. Subtle volume in the mouth.

Sangiovese and Montepulciano grapes are used together to make this wine. The latter is predominant and is more perceptible due to its structure, complexity and colour, whereas these characteristics are more subtle in the first. The careful management of the vineyard, kept to low yields, and the selection of grapes on the vine during harvesting and in the cellar (only the best grapes are selected) come together to compose this wine.

Description : Rosso Piceno
Vineyard : Real estate located in Monte San Vito(AN)
Grapes Variety : Montepulciano 70% and Sangiovese 30%
Alcohol Content : 13,50 vol.
Colour : Intense ruby red.
Aroma : Scent of red marasca fruit or acid cherries, spices.
Taste : Warm, full-bodied, well-structured with highly perceptible tannins,
not bitter or astringent, persistent.



Verdicchio dei Castelli di Jesi "AMMAZZACONTE" 2006

From our estates in Ripalta di Arcevia we select the best Verdicchio grapes to create this prestigious selection. The high elevation of the vineyards (400 mt. above sea level) and the considerable temperature range contribute to a full maturation of the grapes, allowing to express the distinctive characteristics of this grape variety. The grapes are late harvested by hand, manually selected on the vine, put in shallow cases and immediately brought to the cellar, where the entire grape undergoes gentle pressing. The obtained must flower is then left to ferment in stainless steel tanks at a controlled temperature.
Further sharpened in bottles for approximately 4/5 months.

Description : Verdicchio dei Castelli di Jesi D.O.C.
Vineyard : Real estate located in Ripalta di Arcevia (AN)
Grapes Variety : Verdicchio 100%
Alcohol Content : 14,5 % vol
Colour : Straw-coloured pale yellow.
Aroma : Fruity floral with white flowers.
Taste : Typically saline, lively in the mouth due to the acidity, crispy but not dry.

Azienda Agricola Filippo Maraviglia

The Maraviglia wine company is a family affair – the culmination of the spirit of dedication and passion shared by all who work together there.
The company is located on 27 hectares of gorgeous Marchigian territory, in the town of Piannè di Matelica, to be precise. These hectares are perfectly positioned in the hills, at 350 to 450 meters above sea level, where the weather patterns have proven ideal for the production of top-quality grapes.



"Alarico" Verdicchio di Matelica D.O.C.		“Onorio” Colli Maceratesi Rosso D.O.C.
This white wine takes its name from the King of the Visigoths: legend has it that he gave his warriors Verdicchio to drink, to “pump up” their courage and readiness for battle. This wine, in fact, is “fresh and powerful” like the barbaric forces that took down the Roman Empire. It is made with 100% Verdicchio grapes and is stored in bottles for at least two months. It has a straw-like yellow color and goes very well with white meats and fish dishes.		This red wine takes its name from the Roman Emperor who was the adversary of Alarico, King of the Visigoths. Its deep red color is reminiscent of the distinctive purple hue symbolic of Roman power. The wine is robust with a noble temperament and a slight flavor of aged wood. It is warm and well-structured, and makes an excellent accompaniment to rare red meat or strong cheeses



"Bosco"		“Grappoli d'oro" Riserva
"Wine is a blend of mood and light" -- Galileo Galilei. Bosco is precious to us; this wine is truly a blend of mood and light because it is born of our winemaking passion and of the sun at the 43rd parallel. Bosco vibrantly expresses the Mediterranean terroir of the Sangiovese vineyards, which are known internationally for interfusion with Merlot, Cabernet Frane and Petit Verdeau. Bosco has a sensory profile characterized by notes of berry and ripe plum; it has a fruity fragrance and a lovely ruby color. It is an intense but highly drinkable wine. Bosco is made simply, from grapes and fermenting agents; the ripening takes place in steel tanks. Once ready, this wine is an excellent accompaniment to meats, salami, aged cheeses, and robust pasta dishes. However, it also works well as a before-dinner drink, and should be served at a temperature of 16 - 18 degrees Celsius. Bosco is designed to please everyone, from the wine connosseur to the occasional drinker. Alcohol content: 13%.		This wine comes from the top selection of Verdicchio di Matelica grapes, which are hand-picked with great care. The fermentation is preceded by cryomaceration. The wine is first aged in steel containers for 15 months, then in oak barriques for 6-8 months; it is subsequently allowed to refine in the bottle for nine months. I t is superb as a before-dinner drink or as an accompaniment to seafood dishes or pasta with fish sauces. Serve at 12 degrees Celsius. Alcohol content 13.5%.

Azienda Agraria Colleluce The company started in 1959, when a man named Francioni began producing and selling one of the most sought-after naturally sparkling red wines in Italy: the Vernaccia of Serrapetrona. Forty years later this same business, owned by the Bonfigli brothers, expanded with the assistance of Bruno Iacoponi, a noted wine expert from the Ascoli Piceno province. Then, in 2001, the same year a new wine cellar was built on the property, the business took on the name of Colleluce. Today Colleluce is scrupulously superintended by Bruno’s wife, Franca, a woman of great charisma and sensitivity. Her feminine instincts extend to include a special knowledge of the goodness of our soil: a fertile land that colors our emotions with red drops of joy.

Vernaccia di Serrapetrona Sweet D.O.C.G.		Vernaccia di Serrapetrona Dry D.O.C.G.
VINEYARDS: SOGLIANO AND COLLELUCE ALCOHOL: 12 % TOTAL DRY EXTRACT: 24 g/l RAISIN GRAPE: 50-55% TIRAGE TIME: 7-8 MONTHS TITATRABLE ACIDITY: 5.8 % SUGAR CONTENT: 52 g/l The sweet Vernaccia is made of at least 50% dried grapes and the rest is fresh-pressed grapes. The two types of grapes are fermented separately, then joined together directly in the autoclave and left to ferment. Thanks to this process the carbon dioxide, which arises naturally with the fermentation, is not lost and the wine keeps the sugar up to 60g/l. The sweet Vernaccia is a meditative wine and is best consumed new. It is very good with baked sweets, particularly almond cookies and Vernaccia cakes. Serving temperature 12 - 14° C.		VINEYARDS: SOGLIANO AND COLLELUCE ALCOHOL: 12 % TOTAL DRY EXTRACT: 24 g/l RAISIN GRAPE: 50-55% TIRAGE TIME: 7-8 MONTHS TITATRABLE ACIDITY: 5.8 % SUGAR CONTENT: 18-20 g/l The dry Vernaccia is made of at least 50% dried grapes and the rest is fresh-pressed grapes. The two types of grapes are fermented separately, then joined together directly in the autoclave and left to ferment for a period which is longer than the sweet Vernaccia. In this way the sugary part precipitates and reaches 17 g/l. It is very good with cheeses like Pecorino and Fossa, and with sliced meats, particularly ciauscolo (a kind of sausage). The ideal serving temperature for the dry Vernaccia is 12-14° C.


XXIV Canto D.O.C.G.		BrecceRosse
VINEYARDS: SOGLIANO AND COLLELUCE ALCOHOL: 13 % TOTAL DRY EXTRACT: 24 g/l RAISIN GRAPE: 100% TIRAGE TIME: 7-8 MONTHS TITATRABLE ACIDITY: 6% SUGAR CONTENT: 52-54 g/l The Vernaccia XXIV CANTO is made of 100% “Vernaccia nera” raisins. The result is a full-bodied wine which, although sweet, maintains its slightly bitter aftertaste typical of these vineyards. Its alcoholic content is 13% and for this reason it can be served with sweets just as well as with red meat, game, and wild boar. XXIV CANTO should be served cool (12-14° C), and aging the wine is not recommended.		VINEYARDS: SOGLIANO AND COLLELUCE ALCOHOL: 14% TOTAL DRY EXTRACT: 31 g/l TITATRABLE ACIDITY: 6% GRAPES: VERNACCIA NERA RAISINS, MERLOT FERMENTATION: FERMENTINI INOX Brecce Rosse is a dry wine of an intense ruby red color. Its fragrance of ripe red berries is intensified by maturation in barriques for at least 10 months. Full-bodied with a soft, warm taste, it can be enjoyed with red meat, blue fish, game meats, and even with dark chocolate. The best serving temperature for Brecce Rosse is 15-18° C.


Grappa EAU-DE-VIE
VINEYARDS: SOGLIANO, COLLELUCE ALCOHOL: 45% EXTRACT:100% DRIED VERNACCIA Colleluce grappa is obtained only from the distillation of the dried Vernaccia; thus its taste is very unusual and distinct for connoisseurs. Although its alcoholic content is 45%, our grappa is considered very delicate because it doesn’t burn the throat. On the contrary: it is a delight for the discriminating palate.


Viccotto		Sour Black Cherry Wine
This drink's name means "cooked wine"; it is not only cooked but then aged twenty years! A very special and unusual drink to be served after dinner		This sweet Marchigian drink comes from an ancient recipe. It has the dark red color and intense fragrance of wild cherries ("amarena selvatica"). It may be enjoyed alone or with desserts such as cakes and dry cookies.
cl. 37,5 Must be ordered in advance		cl. 50 Must be ordered in advance


Giuggiolone
This wine is made from a small, brown cherry-like fruit called a "jujube." The fruit grows on trees and is typical of central Italy.
cl. 37,5 Must be ordered in advance


Grape amphora of Sapa		Mignon bottle of Sapa
Sapa (see above description)		Sapa (see above description) in a small (54 gram) bottle
g.260		g. 54

SI.GI.	Ma.Ri.Ca. Wine Company
CIU' CIU' FARM	Fiorini Wines
Azienda Conti di Buscareto	Azienda Agricola Filippo Maraviglia
Azienda Agraria Colleluce