Vineyard

The vineyard from which Cùmaro originates is situated on the edge of the municipality of Osimo  (AN), facing south-east, at a height of about 150 metres above sea level. The terrain, which started out as marine formations from the Pleiocene-Pleistocene era, consists of deep and particularly calcareous soils. The yield is kept within strict limits by very close pruning and targeted thinning, and can vary from five to six tons per hectare according to the season.

[all about the vineyard]

Harvest

The grapes are picked by hand, and collected and transported in boxes. Montepulciano is a fairly late variety. Harvesting does not normally begin before the second ten days in October, when the grapes have reached peak condition with an advanced degree of phenolic ripening.

Vinification

The grapes are destalked and lightly crushed, then fermented at 27-29°C in steel fermentation tanks for 12-14 days with natural yeasts. Subsequently, the wine moves on to the malolactic fermentation stage, at the end of which it is aged in 225 litre oak barriques for a period of 12-14 months.
After bottling, Cùmaro is left to age further, in a temperature-controlled environment, for about 6-8 months.