Gelsomoro Az. Agr. Il Gelso Moro 2019
Serve at: 14°-16°C
Glass type

Gelsomoro Az. Agr. Il Gelso Moro 2019

GELVIGMXX
disponibile
€13.00
Tax included

The Gelsomoro wine comes from a passion for the land and the wine of Silvia Giorgietti who together with her husband, in 2004, decided to put into practice university studies managing three hectares in the municipality of Morro d'Alba in the Marche. The vineyards planted in 2005 are immediately started with the organic cultivation method. The wine is obtained from the separate vinification of the three cultivated autochthonous vines, Montepulciano, Lacrima and Sangiovese. The fermentation takes place in cement tanks or steel vats and the maturation always in cement, stainless steel and a small part in wood. This is followed by further refinement in the bottle. The first vintage put on the market is 2011.

Il Gelso Moro di Silvia Giorgetti - Morro d'Alba

Cantina Il Gelso moro

Il Gelso Moro is a farm founded in 2004 thanks to Silvia Giorgetti and it is located in the municipality of Morro d'Alba, an important production site of the renowned Lacrima di Morro d'Alba wine.

The cultivated varieties are native ones such as Lacrima and Verdicchio. Two other varieties of red grapes such as Montepulciano and Sangiovese are also grown.
The farm, however, is not only involved in viticulture. The production of Extra Virgin Olive Oil from a 0,5 hectare olive grove, and the production of fruits, cereals, legumes, and seeds are also important.

Silvia pays extreme attention to the protection of the environment and nature and she chooses to work only with organic methods. The farm soil is clay-limestone and it is exclusively fed with biodynamic preparations and treated with the green manuring technique. The use of mechanical means has the sole purpose of working the soil. Phytosanitary disease control is also conducted with the exclusive use of products allowed in organic cultivation regulations, such as sulfur and copper.

Vinification, which takes place in a third-party winery, involves spontaneous fermentation with only indigenous yeasts and it takes place in steel or cement tanks. The aging of wine continues in the same containers and, only partially, in wood. The use of sulfur dioxide is also limited.
The company's sustainability is also confirmed by their membership in VinNatur, an association that aims to unite and support winemakers in the research, promotion and dissemination of an ideal of natural wine, produced with respect for nature and vine both in the cultivation stages and in the subsequent processing of vinification in cellar, primarily eliminating the use of toxic and chimical harmful.

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