Vigneti Vallorani
Vigneti Vallorani strives to promote organic farming, low interference techniques and wine made in an artisan way. Their aim is to restore the balance that was in the past.
Origins
Vigneti Vallorani, founded in 1963 by Vallorani Livio and Fazzini Filomena, it is now run by his nephews and Stefano and Rocco Vallorani. The farm grows only indigenous grapes from Piceno in accordance with the principles of organic viticulture working with traditional winemaking techniques passed down through generations.
Is Le Marche the Next Tuscany ?
Southern Marche offers some truly authentic delicious and mostly undiscovered wines. The region is dominated by small family wineries dedicated to organic viticulture working with native grapes and working with traditional winemaking techniques passed down through generations - and Rocco Vallorani, is one of southern Marche's wine's rising stars!
Native varieties
They only grow native varieties, because they really believe there is a great potential. For the whites: Pecorino which offers great minerality and acidity, Passerina, Trebbiano, and Malvasia for its aromatic qualities. Sangiovese and Montepulciano for reds.
The estate
Southern Marche offers some truly authentic delicious and mostly undiscovered wines. The estate lies about 10km from the Adriatic Sea, really close to both the mountains and the sea. This land was once covered by the sea, but it gets the influence from both the mountains and the sea. Mostly clay soil which makes the wine richer as far as aroma, and quite elegant on the tannins.
Passerina and the wine sparrow
Passerina is an ancient and traditional grape variety - really delicate white with a nice acidity - really well-balanced, and you know, like an easy drinking wine. Its name comes from Passero, the Italian word for "sparrow", the bird known to Italian vinegrowers for its voracious appetite for ripe Passerina grapes.
Avora
From a blend of Pecorino, Passerina and Trebbiano, the grapes are harvested in their 40 and 60 yo vineyards , macerated on the skins for 8-18 h (times vary according to the vintage and variety) spontaneously fermented at controlled temperature with pied de cuve. After fermentation the wine ages sur lies for about 10 months with batonnage every 15 days. We find these characteristics of freshness in the wine which, even in the hottest years, always manages to express its freshness because of the proximity to the sea.