Tenuta San Marcello

Regenerative agriculture with low environmental impact. 

Our winery with farmhouse and kitchen is the realization of a dream: giving the opportunity to the our children to grow and live a healthy life, close to traditions, simplicity and cyclical rhythms  of nature. Chasing this dream, in 2008 we left Milan to settle in its green heart  beautiful region: the Marche. We fell in love with its rolling hills with breathtaking landscapes,  history, traditions and its inhabitants and their sculpted faces of its rural culture. 

 On the splendid Marche hills at about 290m above the sea, in the hinterland of Senigallia, there is a singular land, of clay-limestone type which, combined with the saline air brought from the nearby sea Adriatico, welcomes as its only motherland two native vines from which two wines are born exceptional: the Lacrima di Morro d'Alba and the Verdicchio del Castelli di Jesi.  

Perfumes and history led us to plant them in 2008 on the four hectares adjacent to the estate thus allowing us to produce different labels including ancestral refermentations and amphora vinifications (qvrevi) and steel, all spontaneously fermented and vinified in purity. 

Since 2016 we have produced 3 wines vinified entirely in Inspired buried amphora from the ancient Picenes; Cielo Sommerso, Indisciplinato e Melano.

We make wine only grapes coming from our vineyard that yes extends over 2.2 ha Tear of Morro d'Alba and 3.5 from Verdicchio dei Castelli di Jesi with a sixth of plant equal to 5,600 plants per hectare trained in Guyot, with a production reduced to less than one kilogram of grapes on the vine.

In the vineyard we use biodynamic preparations, herbal teas and propolis. We reduce the use of copper and sulfur to the bare minimum; the vineyards are certified organic n. 73198; IT-BIO-015;  S21-21/23.  the winemaking uses traditional and ancestral methods, the fermentations are strictly spontaneous and without added sulphites or additives. 

To nourish the soil we use sowing green manures and distributing earthworm humus, in order to stimulate the vine to strengthen its defenses.

The harvest takes place strictly by hand and, as the cellar is inside the vineyard, the pressing is done within an hour of harvesting, allowing the use of sulphites to be drastically reduced. On average our wines are bottled with a sulfur content of less than 30 ppm.

The use of the most traditional winemaking techniques in the cellar allows us to follow a natural path by adopting abundant space and light, only spontaneous fermentations and refinement in total harmony with the maturation dynamics, respecting the times that nature requires to transform each must in wine, preserving and maximizing the characteristic aromas of Lacrima and Verdicchio.

Fermentation is entrusted to seasonal (indigenous) yeasts naturally present in the vineyard and cellar. From the heat of fermentation we heat water for the family.