A story that is renewed from year to year enriched by numerous awards and recognitions and by a multitude of different labels to satisfy the most demanding palates.
He learned the trade of winemaker from childhood.
Since this profession is based on a very personal relationship with my country of birth, it is not easy to convey to you what enology means to me and how much it has enriched me over time and made me what I am.
For those who were not born in contact with the earth, it will be almost impossible to understand how deep the relationship that binds us Marchigiani to the territory is and how much this profession has allowed us to make our land known to the world. Being an oenologist has allowed me to go beyond my hometown, it has made me travel with joy and discover the world, with the possibility of meeting countless people who have helped me to learn about things from another perspective to look at.
This profession has not only allowed me to expand my wine culture and engage with the wine industry on a global scale, but it has also allowed me to learn, listen and understand who I am in front of every time and have a relationship beyond. beyond the creation of economic exchanges, but of a real cultural exchange between different regions at a national level and between different nations at an international level, opening the doors to a panorama that transcends all borders.
It is thanks to my father Giulio that I dominated this adventure, because it was he who taught me to overcome the fears that are present in the provincial rhetoric and to try to face life and all the challenges it leads us to see positively.
After 20 years from the beginning I have never lost the desire and the desire to have fun in what I do and to discover that this profession has created a real universe for me and my family.
The fruits of a continuous commitment have brought our wine to the largest international circles and to the tables of the best restaurants: this is what ultimately repays us for the great sacrifice we make.
The cellar is structured with new processing technologies relating to both the pre-fermentation and post-fermentation phases.
In fact, it is equipped with modern and rational steel fermenters, truncated conical fermentation vats in French oak, all at a controlled temperature for the vinification of quality red wines and small wooden barrels for the "élevage" of the wines in the aging phase.
The Conero Riviera is formed around Monte Conero, which rises above the Adriatic Sea; promontory of great beauty and fertile soils, the Conero shows the eye gentle slopes that slide into the blue of the sea, creating a particular microclimate suitable for the development of the vines that gave rise to Rosso Conero, the main variety that you will find at the 'Strologo company.
Here the grapes grow in the hills warmed by the sun's rays and enjoy mild temperatures given by the proximity to the sea.
Like all those of the Conero, the soils of the Rosso Conero vineyards are calcareous to very calcareous on a clayey base, suitable for the cultivation of Montepulciano.
The 14 hectares of property, facing south adjacent to Mount Conero at an altitude of 230m above sea level. are invested in vineyards. The old plants have a density of just over 2000 plants per hectare while the new ones are close to 5000 plants per hectare.
The breeding is a renewable branch with Guyot and spurred cordon pruning.
