PINOT NOIR was introduced to the coast of Pesaro by the French administration during the Napoleonic Empire. The soil of calcareous sandstone and the cool microclimate along this elevated section of Italy's Adriatic coast, were considered to be ideal for the cultivation of this variety. From 1861, for five generations of winegrowers, the Mancini family have preserved and reproduced the original clones, on the best terrains of Natural Park of Monte San Bartolo.
Among these hills, the area of Focara in particular has distinguished itself over the years for the production of Pinot Noir with a strong personality and with the typical character of this grape variety.
FOCARA Pinot Noir is produced from a traditional red vinification, then aged in barrel for 12 months. The quality and history of this wine was acknowledged in 2000 through the creation of the D.O.C. (Denominazione di Origine Controllata) Colli Pesaresi Focara Pinot Nero.
Prodution zone Rive Vineyards, near the village Fiorenzuola di Focara, in the Natural Park of Mount San Bartolo, District of Pesaro Distance from the coast: 100 - 500 m Altitude: 100 - 150 m above sea level
Soils: deep, high sand component, calcareous, silty varities 100% Pinot Noir
Harvest Period: end of August - start of September Method: hand harvested into grilled baskets of 15Kg the baskets were immediately placed in a mobile cooling cellar in the vineyard and cooled T
ransportation: in baskets - in a mobile cooling cellar equipped with an independent motor. The cooling cellar was transported to the vineyard every morning, allowing the grapes to be cooled as soon as they were harvested.
The cellar then returned to the winery in the evening to continue the cooling process during the night. The grapes were destemmed the next morning at a temperature of around 9°C. yeld per hectare 4500 Kg/Ha vinification 100% destemmed, at a temperature of around 9°C. Cold maceration was carried out for around 7 days.
Fermentation took place in tank with a combination of delestage, pumping over and punch downs for around 15 days Fermentation was temperature controlled (max 30°C) A complete malolactic fermentation was carried out in barrel maturation 12 months in barrel on lees, with monthly lees stirring French oak barrels of 228 L (% new oak, % 1 year old, % 2 year old)