Vittorini Marche Bianco IGT from 40% pecorino grapes, 20% brown cross (verdicchio x sauvignon) and 20% Sangiovese (vinified in white) grapes.
Training system: the pecorino prefers a training with shoots that are renewable every year (Guyot), while the Bruni and Sangiovese crossing is a spurred cordon with three spurs with a single bud (the bourillon : the closest to the crown and the least fertile ).
Plant layout: the rows are arranged at a distance of 2.2 meters from each other while the vines are at 0.6 meters for a total of 7575 vines/hectare.
Harvest: the optimal maturation of the pecorino took place in the second ten days of September, as for the bruni intersection. The harvest took place exclusively in boxes of 50 liters in volume.
Vinification/Ageing: When the grapes arrive in the cellar they are destemmed and then undergo a soft pressing. Before fermentation, the must is prepared through a process called reduction for the inoculation of selected yeasts without the use of sulfur dioxide.
Fermentation takes place at a temperature of around 11°C (30 days to complete the fermentation).
It spends the whole year (10 months) on its lees and also in this phase without the addition of sulfur dioxide.
The company was born from an authentic love for nature and respect for its times.
The company philosophy focuses on a conscientious way of "making wine", starting from respect for the vegetative needs of the vine, from the careful use of the technique in the cellar and of the environment.
Cantina Vittorini
di Nico Speranza
Via Ete, 56
63842 Monsampietro Morico
Tel. +39 347 92 46 531
Mail [email protected]
