The current agricultural company is located in the hills on a tuffaceous sandy soil and is made up of about 22 hectares of vineyards and 400 olive trees. They are cultivated in the DOC area of the grapes of Bianchello del Metauro and Sangiovese, and, moreover, the Montepulciano, Cabernet, Vernaccia Rossa grape varieties are grown in six different vineyards located in the hills overlooking the valley of the river Metauro.
The production facility consists of a winery situated in Mondavio, in Sant’Andrea di Suasa locality, and of an aging and bottling cellar in Fano with offices and tasting room.
Modern winemaking equipment are used for the soft pressing of the skins, the temperature control of fermentation, the settling of musts.
In order to achieve maximum results from the organoleptic result of Bianchello, recently the company has introduced an innovative processing system defined in "reduction", which is to avoid the contact of the must, as it is obtained, with the air. This result is achieved by spraying the grapes with liquid carbon dioxide in the form of dry ice. The process ends with skin maceration in the juice at low temperatures from 5 to 12 hours (maceration), after which, the juice is sent on to the fermentation tanks. The red grapes instead are worked in the traditional way by diversifying fermentation temperatures, maceration times that are more or less long and refinements in steel or in barrels according to the type of wine to be obtained.
