Today it is a farm of 300 hectares of vineyards and is the largest producer of a typical white wine from the Marches: Verdicchio di Matelica DOC.
All the vineyards are close to the winery at a maximum distance of 10 minutes, all are housed in the Upper Esina Valley.
It cultivates the vineyards directly and each label has its own dedicated vineyard. An oenologist, a viticulturalist responsible for cultivation, four viticultural technicians, four cellar masters in addition to the management of marketing collaborate in the production.
Each vineyard is a well-finalized project that starts from the vineyard plant; then the selection of grapes and musts serves to achieve the aim of achieving the highest total quality, that is, to satisfy the needs and expectations of those who buy our wines.
The time to harvest is defined with the ripening curves for each label, the vinifications are thermo-controlled and customized for each label, the aging of the wines are differentiated in steel and wood, the packaging is cold sterile, the aging in the bottle is housed in a hygro-aeolian-thermo-conditioned room.
“The noble reason, on the other hand, is that the wine from the Marche has what in Italy we call genius loci.
That is, the wines of the Marches are scientifically distinguishable, typical and are not reproducible on the sensorial profile.
The wine from the Marche region has character, a Vernaccia di Serrapetrona, a Verdicchio di Matelica, a Lacrima di Morro d’Alba amidst a hundred whites and a hundred reds is absolutely recognizable.
Today the added value of a wine is precisely this: to make wines that are good and recognizable at the same time. "
Verdicchi Belisario are typical because the system is unrepeatable and irreproducible: this is the value, the pride and the greatest responsibility: being a style, not a fashion.
Visiting the winery is a unique experience. You will find yourself transported to a world of unique smells and colors.
Alta Valle Esina is the difference in the taste of our wines: the climate is continental in the temperature ranges and Mediterranean in the sunshine.
This microclimate determines a great accumulation of aromas, the full conservation of the acidic heritage, a physiologically limited production and a full, complete, sometimes extreme ripening.
