Wineries

Wineries

Cantina Centanni Family Tradition Since 1885

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The Centanni Family has over 130 years of grapegrowing under their belts. They first acquired their property in 1885, on the hills above the river Aso. Over the next 5 generations, the Centanni’s would perfect their art as grapegrowers, selling most of their yields to the local cooperative and the rest going to their home stock of wine.

In 2004, they registered as a winery and began their own line of organically-grown wines. Young Giacomo Centanni, as the son of the family, took on the title of Winemaker, and proceeded to apply his family’s historic recipes to their lines. Soon the family business had transformed.

Today, the Centannis produce roughly 15,000 cases of wine, spanned over 10 labels. They continue to be heralded as one of the top producers of the region, consistently earning awards for their work both in winemaking and in sustainability. You can visit them in their town of Montefiore dell’Aso, and can even stay in their agriturismo Casa Centanni, sleeping amongst the vines overlooking the beautiful Adriatic.

Vini di Centanni

10515074_824166067595827_4112664897667512714_o (2)Meet the Family

Giacomo Centanni, the son of Mario & Franca, is the official Winemaker of Cantina Centanni. His 2 sisters, Elisa and Daniela, each have families of their own that make up the next generation of the Centanni legacy. Delia, their nonna (grandmother), is still going strong and regularly helps in the fields (longevity is quite normal in the region due to an excellent diet and an active lifestyle).
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Tenute Rio Maggio – Stewards of their Land, Expressions of the Terroir

Graziano Santucci had a vision – he dreamed of owning a parcel of land so that he could produce wines and olive oils that truly express the soul of his home. It was from this dream that Graziano was able to find what he was seeking, a hillside property in his hometown of Montegranaro.Rio-Maggio

When he began in 1976, nobody thought the area was anything noteworthy, most of the workers going off to work in the shoe factories or farms in other villages. Graziano knew he had found something special. He loved his land, the vines, the fruit and olive trees, the soil, everything. Graziano had a deep connection with this patch of earth, a connection that he wanted to be sure was never lost.

When Graziano passed in 1993, he left his hillside to his son and new daughter-in-law, Simone and Tiziana. They felt the connection, as Graziano had, and decided it was time to take it to the next step. Simone, then a young and ambitious marchigiano, saw more and more of his father’s vision as he looked over his family’s property. With Tiziana by his side, as ambitious as her husband, Simone set out for his father’s vision: to craft wines that express the soul of the land, wines of terroir.10658960_801339443257342_6191544660772888140_o

Today, thanks the spearheading efforts of Graziano, the area surrounding Montegranaro is known for its richness in agriculture, and many of the jobs that were once lost to the factories have come back to the farms. Now there is a thriving local economy. Simone continues the family tradition of stewardship, a tradition he is teaching to his daughter Alessia, who follows in her father’s footsteps.SantucciFam

 

Paolini e Stanford (PS) Winery – A Post Script in Life

PS Winery is the project of 2 people coming together and creating new lives for themselves- Raffaele Paolini, who started in a career of journalism in his home region of the Marche, and Dwight Stanford, who came from a career as a surgeon in Missouri. They met in 2007 and built their winery as a Post scriptum (the secondary meaning behind PS) to their previous lives.

11079494_816208728414803_7422552289912281389_oToday, Raffaele and Dwight craft small batch wines, with an emphasis on Organic production, from their 4 hectares of land, growing both indigenous and French varietals- Pecorino, Montepulciano, Bruni 54, Cabernet Sauvignon, Cabernet Franc, Syrah, Merlot and Petit Verdot. The land that they chose, just outside of Offida, is nestled in a small valley that creates an ideal microclimate, allowing for grapes that rival the top French houses.

 

Cantina dei Colli Ripani – Locality Defined11782399_743641359078194_2661667115652506268_o

Literally “Winery of the Ripani Hills”, Cantina dei Colli Ripani sits atopCCR_logo_compresso a hill directly across from the ancient village Ripatransone. What began as a partnership between a handful of farmers in 1969 has grown into a cooperative of over 330 small, local growers.

47 years of
effort _MG_8060has brought the Colli Ripani winery to the top of its class, today producing 50,000 cases, from inexpensive boxed wines to high-end, premium wines, and everything in between (not to mention their Organic & Vegan Certified Line).

Good wine starts in the vineyard. One thing that Colli Ripani did not lose with its growth was its quality. Each of the partnered vineyards is between 2-4 hectares, and each of the growers knows their vines inside and out. It’s this attention to quality that has made the Cantina dei Colli Ripani a leader in its area, both as a producer and as an employer.

Meet the Winemaker: Marco Pignotti

 

Dianetti – A Family’s Passion, A Son’s DevotionDianettiCantina

DianettiLogoEmanuele Dianetti has winegrowing in his blood. For 3 generations, his family has cultivated their homeland in the Val Menocchia (Menocchia Valley), sitting beneath the village of Carassai. In this ancient and productive area of Ascoli Piceno, the vines are considered sacred by the farmers.

“It is a resource because it can produce a livelihood; it is a satisfaction because it was considered the most noble of the ‘peasant arts’; it is an ongoing challenge to do our best to have the most delicious fruit”.   -Emanuele Dianetti470258_2922706674979_1747468624_o

From his grandparents BLANK and BLANK, to his parents BLANK and BLANK, to him and one day to his children, the family’s noble art is carried on through the generations, such as pride in the family is held in high regard across the region.

In the past, as was the traditional way to work, the bulk of the grapes were sold to other wineries, within and without the region, and a small portion dedicated to making wine for the family. While a significant portion of his grapes are still sold at a premium, Emanuele has since expanded his winery’s production level in order to share Dianetti wines with the world.

Emanuele insists on keeping tradition, keeping to the concept of “drink” – a perfect synergy and enhancement of a dish that is only achieved through pairing wine and food, “I wanted to continue with tradition. With the idea in mind of making wine that appeals to me, I started to expand production but always limited to a few bottles”, says Emanuele.

“My wine is one that you drink again and again… because a wine is good when you finish the bottle”.

    

Angeli di Varano – 3 Generations Linked by a Great Passion: A Love for their Land

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The story of the Chiucconi Family began 60 years ago, in the Marche region of Italy, when they started their farm in the shadow of the Monte Conero. The Brothers Chiucconi – Lorenzo and Matteo – took their family’s passion for farming and turned their focus toward grapes.

“We decided, in respect of traditions, to produce the best grapes to obtain the absolute excellence of the Rosso Conero, giving this splendid wine the luster it deserves”. -The Chiucconi Brothers

Not without giving credit to the veterans of the land, Matteo and Lorenzo chose their clones from a selection of the surliest and hardest working vines of the Conero’s benchmark varietal, the precious Montepulciano. They implanted onto areas of their land with the best sun exposure, knowing it would lead to a “Cru of the Conero”.

“The maturation of the grapes from the night breeze, the excellent exposure of the vineyards, the selection of the grapes in the field combined with a manual harvest and the proximity of the vineyards to the winery allows you to interpret the natural needs of the transformation of the fruit. The grapes arrive healthy and fully intact, thus allowing the wines to excel in quality”.

Meet the Brothers Chiucconi 

Lorenzo

Lorenzo, the elder of the two brothers, was born in nearby Ancona, in 1975, and has always lived in these lands. After earning a degree in Economics and Finance at the Universita Politecnica delle Marche, he devotes himself to his true passion, wine. He currently serves on the Italian Sommelier Association, and is Provincial Vice President of the Italian Farmers Confederation. Within the company, he has an active role, both in the production and in the administrative side of the business.

Matteo

Matteo, the youngest, was also born in Ancona in 1978. In addition to a degree in Agricultural Sciences and Technology, he earned a degree in Viticulture and Enology. His experiences include working at companies such as Rutherford Hill Winery (Napa Valley), Haselgrove Wines (Mclaren Vale, Australia), Monteverro (Grosseto, Italy), La Cantina dei Colli Ripani (Ascoli Piceno, Italy) and Thestia (Agrinio, Greece), as a cellar worker, assistant winemaker, laboratory manager, winemaker-director. In addition to entrepreneurial activity, Matteo advises other wineries within the Marche region and abroad. His role in the company is mainly technical, devoted to product development and quality control.

Vallerosa Bonci – 4 Generations of Verdicchio Exploration

IMG_5000 (2)Since the early 1900’s, Vallerosa Bonci has been on the forefront of Verdicchio wine production in the Marche, one of the first wineries to explore the huge potential of the indigenous grape. They have upheld the traditions of theirbonci (2) province and have maintained themselves as true Verdicchio ambassadors. Today, they produce everything from spumante to still whites and dessert wines, utilizing 100% estate-owned vineyards.

Their vinification methods are no secret; the key to their quality lies in the full respect and care for the vineyards and in their attention to detail. Reduced yields per hectare, hand-harvesting, soft-pressing of the grapes at crush, long, low-temperature fermentations in glass-lined cement tanks, and long refining in the bottle all lead to a refreshing and superior product.

“We always say that our goal in the cellar is not to mess up what the vineyard gives us. What really makes the difference in our wines are the harvest times (we start mid-September with the sparklers and we finish in November with the Passito) and the location of the vineyards – all of our wines are coming from single parcels and are named upon the quarter of the village where the vineyard is located”.

IMG_4283Their catalog is made up of 12 different labels

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