Beautifully located on the gentle and undulating slopes of the Pesaro Hills. The largest section lies on the eastern bank of the Metauro River. The soil formation consists of grayish calcareous mud, which turns light blue just a few meters deep. The vineyards face south-southeast at 200 meters above sea level and stretch across 48 hectares of land. Only estate fruit is used in making the wines.
White Grapes: Bianchello – Verdicchio – Chardonnay – Moscato – Sauvignon.
Red Grapes : Sangiovese – Montepulciano – Lacrima– Cabernet Sauvignon.
Organic in the cultivation \ in the field but we do not certificate the “organic process”.
-There is no use of nitrogenous substances in the soil: we cultivate the bean in a biological way between the rows that are cut and mixed with the earth to provide a nitrogen value to the soil in a natural way.
-There is NO use of pesticides in the vineyard between the plants, we kill the weeds with a blade that lifts the soil by detaching the roots
-100% of the energy of the Sun for all the productions of our company.
-We are organic in the management of the vineyard, but we can choose science in case of need as we do for our body. In wines our level of SO2 inserted is lower than the limit used for BIO wine. The Yeast are naturally selected.
Guerrieri ‘Celso’ Bianchello del Metauro Superiore
Guerrieri Colli Pesaresi Sangiovese
GUERRIERI COLLI PESARESI Guerriero NERO
Fattoria Mancini is a family owned winery and was founded in 1861. The vineyards are about 30 hectares located in the natural park of Mount San Bartolo. Located in the very North End of the Marche region. They sit above the spectacular cliffs of Focara on the Adriatic coast. A few kilometers from the town of Pesaro.
The main grape variety produced is Pinot Nero. Which was introduced in that area in the start of the 19th century during the Napoleonic administration. Also, they produce Albanella, Ancellotta, and Sangiovese.
Being in the heart of a natural park Luigi Mancini works to respect nature and is focused on sustainable viticulture. To avoid the use of chemical herbicides.
Fattoria Mancini only vinifies its own Estate Grapes. They are considered by most to be some of the best Pinot Nero in Italy.
The Focara Pinot Noir is produced with a traditional red vinification, then aged in barriques for 12 months. The area of Focara has distinguished itself over the years and has earned in 2000 the recognition of the DOC Colli Pesaresi Focara Pinot Nero.
75% Albanella 25% White vinified pinot nero done in stainless steel.
IMPERO Blanc de Pinot Noir is the result of over forty years of business experience in the white vilification of Pinot Noir and above all the desire to produce an important white using only the varieties historically grown by the family.
The Azienda Agricola LE CANIETTE was established juridically with Raffaele Vagnoni who, starting in the 1960s, began converting all the land inherited from his father Giovanni to vineyards, making the wine-growing business the main source of family income.
The first labels appear with Giovanni Vagnoni, who joined the company in the early 90s and started introducing all the technological and entrepreneurial innovations that have made LE CANIETTE known and appreciated throughout the country and around the world. The company currently has a total of 20 hectares in different bodies composed of vineyards (16 ha), olive groves (1.5 ha) and woods.
Set in a position adjacent to and perpendicular to the sea, the vines enjoy many favorable elements that make them unique because the microclimate is particular, substantially Mediterranean contrasted by the proximity of the Balkan area, as is the shape of the land, composed of sandy deposits and roof conglomerates (lower Pleistocene).
The attention to the naturalness of its products is embodied in a management of the entire company according to the canons of organic farming certified on each bottle. The love for their places, the culture, the specialties, have made it natural to merge the company into the group of the Vini Piceni Consortium, which wants to become a reference for enology, but not only, regional and national.
Ruby red with a fruity aroma that is strong, persistent and tannin-rich.
A dark ruby red with an aroma of ripening red fruits, herb hints and a spicy fragrance.
Straw yellow with greenish reflections; From the bouquet of acacia flowers, yellow peach, pear, citrus with a mineral touch; In the mouth it is fresh, sapid, soft and well balanced.