The Area and its soil

Abutting the coast and the San Bartolo National Park, just to the east of the break in the Appenines where Romagna meets the Marche is Boncio – an area of gently rolling hillsides and sheltered slopes notable for its charming, undulating character. Its rich soil deposits date from two and a half thousand million years ago when limestone clay surfaced from the seabed and a lime-rich ochre clay topsoil of Pleiocene shell residues some 80 cm deep formed above a blue clay subsoil, product of the ancient seabed. These soil types proved highly suitable for growing vines, Boncio thus shares a similar geological history with other important wine- growing areas such as the marls of Burgundy. The climate of these valleys is tempered by proximity to the sea, escaping extremes of temperature in summer and winter whilst exposed to fresh afternoon breezes in spring which enhance the temperature-exposure and reduce humidity. This effect is reinforced by proximity to the National Park. The topology of the Fosso dei Rochi valley runs parallel to the coast, secluded from the modern world. Arable land alternates with vineyard and olivegrove, all tended lovingly amid woodland, hedgerows and the ancient oaks which border the fields and laneways. The vineyard and its wines are an integral part of this European conservation zone.

The cultivation of Pinot Nero

The arrival and serious cutitivation of the Pinot Nero grape variety in this area dates from Napoleonic times.

Pinot nero is a fascinating but demanding vine to grow. Sensitive to extremes of heat and over-fertile ground, only when fully integrated in its environment does it yield its delicate aroma and special acidity. The fact that it thrives so well in this area can only be due to the excellent lime- rich clay soil and natural micro-climate tempered by sea breezes and their moderating influence on the temperature range.

Our growing philosophy

Pinot Nero was a choice fraught with difficulties. We have opted for a considerable challenge yet one which we believe suits the ground admirably. In the process we have adopted only traditional growing and production techniques consonant with the methods used when this variety was first cultivated here and followed to this day in Burgundy. This is reflected in the medium-to-high density of our planting and in the traditional French broad genetic type of our vine.

Our wine-making has a strong, traditional accent on long fermentation and maceration by hand at low temperature in small wooden vats. It is then matured in thick-sided oak casks for one year and at least 12 months in the bottle according to the model of the Colli Pesaresi Focara Pinot Nero Riserva.