Vineyard

The vineyard from which Pelago originates is situated on our estate in the municipality of Osimo (AN), at about 150 metres above sea level, on a south-east-facing hillside. The terrain, which started out as marine formations from the Pleiocene-Pleistocene era, con- sists of very deep soil, a very calcareous clay loam. The yield is limited by very close pruning and targeted thinning, and can vary from 5 to 6 tons per hectare according to the season.

[all about the vineyard]

Harvest

The grapes are picked by hand, and collected and transported in boxes. Harvesting starts at the beginning of September with the Merlot, continues at the end of the month with the Cabernet Sauvignon, and finishes with the Montepulciano, a fairly late variety, in 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, with the cap submerged, for 14-15 days on natural yeasts. Once the malolactic fermentation has taken place, the wine is transferred to 225 litre oak barrels for ageing, for a period of 14 months. After bottling, Pelago is left to age further, in a temperature-controlled environment, for about 12 months.