Buca Tenuta San Marcello 2022
Buca (fu della Marcona) is an outspoken verdicchio, vinified in purity, growing on clay soils with widespread limestone presence. Soil characterized by marine sedimentation and limestone formations from nearby karst massifs.
The approach to agriculture is regenerative, the soil is nourished with lobster humus and repeated green manure. Biodynamic preparations, herbal teas, propolis are also used with the aim of minimizing the use of substances such as copper or sulfur.
Raised by Guyot, it is harvested by hand in early September, in small crates to preserve the berries intact until arrival at the winery. Pressing is soft. Fermentation is spontaneous without temperature control. This is followed by static decantation with tapping of the clear, noble part.
It is aged on fine lees for 6 months in stainless steel followed by 2 months in bottle.
Tenuta San Marcello
Tenuta San Marcello is a young reality of Le Marche Region, already appreciated for the quality of its wines. Born as a farm and dedicated to the production of local
wines to ensure a 360 ° experience and to bring to the table the territory of San Marcello. Located in the area of two of the most characteristic and valuable D.O.C.,
the Verdicchio dei Castelli di Jesi and the Lacrima di Morro d'Alba Superiore, it carries out a work of valorization whose fruits are already visible in the glass.
In the vineyard the work is done in full respect of the territory, eco-sustainability and local traditions, with the help of qualified professionals. The cuttings were
planted in 2008 on 4 hectares adjacent to the estate. The soil is clayey limestone, about 220m above sea level and not far from the beach of Senigallia. Sometimes the
sea breeze can be felt up in the vineyard with its slight salinity. Two vines, Lacrima and Verdicchio, to give life to 4 labels vinified in purity. No herbicides and
chemical fertilizers, with the aim of integrated biodynamics.
The grapes are harvested by hand and pressed within one hour of harvesting, to minimize the sulfur used. In the cellar then the must is processed in the absence of
oxygen to enhance the varietal aromas. The temperature is controlled with a modern geothermal system powered by 100% renewable sources.