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La Calcinara • Castelleone di Suasa, Marche

ABOUT THE WINERY

Their story begins with grandfather Gualtiero, a farmer originally from Castelleone di Suasa, in the Verdicchio area, who in the mid-40s moved to Ancona for love and to try his luck. Here in 1948 in via Torresi he started cellar-tavern together with grandmother Erina – and great-grandfather Agostino, it was one of those places where people gather together to spend moments of life and drinking wine. In 1965 Gualtiero and his family moved to Candia where he planted his first vineyard in Montepulciano. Two years later in 1967, the Rosso Conero area became a DOC region making his vineyard one of the first registered in the register of Rosso Conero. Now, Paolo and Eleanora, carry on the family business with their own personal dynamic; Paolo is outgoing and thinks outside the box, Eleanora is the dreamer with an artistic sensibility. Together, they grew up on bread, wine and honesty. Both graduated from viticulture and enology programs; Eleanora in Bordeaux, Paolo in New Zealand and Chile. They are firm believers in the beauty of their profession in furthering their personal family history and recognizing their themselves in the wines of Conero. They make their personal mark with the independent character of the wines of La Calcinara that began in 1997 with their purchase of 20 hectares.

THE VINEYARDS

The site was first planted in 2000 after three years soil preparation. 4.4 ha of Montepulciano were established. In 2005, 2.5 Olive trees were added. 11.5 additional ha of Montepulciano were planted in 2007. The vines are farmed with Guyot or Cordon Spur training.

SOIL COMPOSITION:Calcareous and white in appearance with marine fossils, mixed with clay and sandstone
HA BY VARIETAL/CLONE: 100% Montepulciano
SLOPE/ELEVATION ORIENTATION:200m, facing south – southeast
DATE PLANTED:2000, 2007
YIELDS HI/HA:4,000 plants per hectare

WINEMAKING PHILOSOPHY

 Each vineyard block is fermented separately to preserve the ‘original’ character of each area of the site. The wines cold soaked for 5 days at 10° centigrade and crushed by foot. Fermentation begins spontaneously with native yeast. The wine is pumped over and or punched down by hand. ML occurs spontaneously in barrel. The wine is racked once or twice as needed with occasional stirring. Half of the wines is aged in Dermast Oak barrels and barriques while the other half ages in stainless steel tanks.

Rosso Conero DOC, “Il Caccaitore di Sogni”, ‘Dream Catcher’

Description:High toned, jammy aromas of red currants with light floral notes and dark earth notes underneath. The palate is round, and friendly with wild berry fruits, strawberry andlingers with black tea notes and hints of dark chocolate
Vineyard:100% estate, 100% Montepulciano
Avg. Production:1000 9L cases
Appellation:100% Vermentino
DETAILS
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