Azienda Agricola Romani Agostino - Via dei Cedri, 19 - 63821 Porto Sant'Elpidio (FM) - P.I. 02180590446
» I replied , and I planted it!
The company is located in Sant ’Elpidio a Mare, a small village in the Fermo area and occupies the ridges of a gentle hill at 200 meters above sea level, a stone's throw from the Adriatic Sea. The vineyard enjoys optimal exposure, ’ It is irradiated by the sun's rays throughout the day and benefits from both sea breezes and cooler currents from the Monti Azzurri to the west. The Montepulciano and Sangiovese plants date back to 2017 while the Pinot Noir has been planted in 2018. The vineyard has an intensity of about 3,700 plants per hectare and a sixth plant of 2.7 meters in spacing and 1 meter on the row. mixed texture of sand (40.6%), clay (40.7%) and silt (18.7%) with a very important percentage of active limestone (35.5%) and these values, in my opinion, give wines, elegance and promptness, aromas and structure. The main agronomic phases they are carried out with manual practices, green manure is implemented to nourish the soil, phyto-sanitary treatments follow the canons of organic agriculture with copper and sulfur interventions, thus avoiding the use of synthetic herbicides and pesticides.
The harvest is carried out manually by company collaborators, with a scrupulous selection of the bunches placed in small perforated boxes and brought in a short time to the
cellar adjacent to the vineyard. to transfer the grapes and the must into steel vats with the use of buckets, avoiding the use of pumps and mechanical means that could alter the integrity of the fruit. The alcoholic fermentation is carried out in steel with indigenous yeasts and with a maceration on the skins that varies from 7 to 10 days. After fermentation, the pomace is pressed with a small press in order to gently extract the remaining juice. The wine, after complete
drying of the fermentation impurities, is transferred into small partly new oak barrels (barriques), partly first and second passage, where it will mature for about 16-18 months.
Agricultural sustainability - careful artisanal vinification - reduced production: these
are the strengths with which I try to obtain original and intriguing products.