Diana

Tear of Morro d'Alba DOC Organic Certified

Variety: Lacrima di Morro d'Alba 100%;
Vineyards: age 10 years exposed to the South, 3500 vines per hectare against a guyot pruned espalier; 
Soil: clayey-calcareous, yield 80 q.li per hectare.
Harvesting and selection: by hand from mid September onwards.
Fermentation: in steel at controlled temperature with frequent pumping over; Refining: 6 months on fine steel lees and 3 months in bottle.

Intense red color with shades of violet, the nose suggests notes of violet, dog rose and berries, in the mouth is round and enveloping, with hints of wild strawberries and blackberries, good structure with soft and fine tannins.

It goes well with cold cuts and fresh cheeses, pasta dishes and white meat main courses, but also grilled fish and brodetti typical of the Marche region.

We ARE HERE READY TO WELCOME YOU!

We are in the town of San Marcello, just a few kilometers from Jesi, in the heart of the DOC Verdicchio Classico and Lacrima di Morro d'Alba.
In the center of an open, breezy valley that receives sunshine all day long.
To the east you can see the Adriatic Sea, to the west the Sibillini Mountains. All around us is the beautiful Marche countryside,
where olive trees alternate with wheat, vineyards with sunflower fields and vegetable gardens.

The SOIL
The soils that host our vineyards have a Pliocene sedimentary origin. They consist mainly of clay from sands and alluvial deposits. This composition favors soil cultivation and creates soils suitable for growing vines. The vineyards are located about 150 m above sea level and cover about 35 of the total 50 acres. 22.5 acres are dedicated to Verdicchio, 10 to Lacrima di Morro d'Alba and 2.5 to the international variety.

All activities on the vineyards are carried out manually, following organic principles and we are certified organic.
There are some traditional stratagems that are regularly used: from roses, valuable protections that warn against the presence of powdery mildew in advance, to the planting of legumes, to green manure, a technique that allows fertilization of the soil and its protection from erosion. The hand of man takes care of the vineyard, row by row, meticulously striving for perfectly healthy grapes. Experience and familiarity with the soil are fundamental rules for safeguarding our production values.

THE CELLAR'S TRADITION AND INNOVATION
Tradition is first and foremost the knowledge handed down over the centuries by the winemakers of the Marche region who have always made wine and learned from their own successes and failures, improving from generation to generation.
Innovation is taking what science has discovered over the years and using it to produce clean, meticulous, healthy and exciting wine; Every year different. We let nature convey its charms, indulging its whims. As patient and loving teachers, we give her the freedom to create and express herself, trying to intervene as little as possible. We start with the soil, pruning during the winter and selecting the shoots that will bear fruit. During the ripening process we decide which of the clusters will ripen and which will be sacrificed. The last job in the vineyard, and the first in the winery, is the harvest, when the fruit is selected according to two criteria: health and quality. When only healthy grapes are brought to the winery, there is no need to make additions or adjustments during winemaking.