Vigneti Vallorani
Vigneti Vallorani strives to promote organic farming, low interference techniques and wine made in an artisanal way. Their aim is to restore the balance of 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. They work solely with traditional winemaking techniques that have been passed down through generations.
Is Le Marche the Next Tuscany ?
Southern Marche offers some truly authentic delicious wines that are as of yet mostly undiscovered wines. The region is dominated by small family wineries dedicated to organic viticulture, native grapes and traditional techniques. Thanks to this holistic approach, Rocco Vallorani, is one of southern Marche's wine's rising stars.
Native varieties
Due to an intense belief in their potential, this winery exclusively grow native varieties. For the whites they use Pecorino which offers great minerals and a burst of acidity, as well as Passerina, Trebbiano, and Malvasia for their aromatic qualities. For reds, they carefully grow Sangiovese and Montepulciano.
The estate
Southern Marche offers some truly authentic and mostly undiscovered wines. The estate lies about 10km from the Adriatic Sea, in close proximity to both the mountains and the sea, which the land was once covered by. Thanks to this the soil is mostly clay, resulting in rich aromas and elegant tannins.
Passerina and the wine sparrow
Passerina is an ancient and traditional grape variety - a delicate, acidic white with a balance that makes it extremely drinkable. Its name comes from Passero, the Italian word for "sparrow", a bird well known by Italian vine growers for its voracious appetite for ripe Passerina grapes. Everyone that tries it becomes that sparrow too.
Avora
From a blend of Pecorino, Passerina and Trebbiano, the grapes are harvested in their 40 and 60 year old vineyards. The skins are then macerated for 8-18 h (depending on the vintage and variety), with spontaneous fermentation at a controlled temperature occurring with pied de cuve. After fermentation the wine ages for 10 months with batonnage every 15 days. Even in the hottest years, this wine will always be characterised by its burst of freshness thanks to the proximity of the sea.