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. IMPERO Blanc de Pinot Noir The Impero wine, "Empire" in Italian, is the culmination of a long history of the white vinification of Pinot Noir. This wine is produced by softly pressing whole bunches with the utmost care and attention to minimise skin contact and colour extraction. It is then barrel fermented and aged in barrel for 12 months.
Denomination Marche IGT Pinot Noir white vinification
Prodution zone Production area of the Colli Pesaresi DOC Focara Pinot Noir Fontebocale vineyard, near the village Fiorenzuola di Focara, in the Natural Park of Mount San Bartolo, District of Pesaro Distance from the coast: 1Km Altitude: 100/150 meters above sea level.
Soil: deep, high sand component, calcareous, silty varities 100% Pinot Noir
Harvest Period: last week of August - first week 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 Transportation: 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 pressed the next morning at a temperature of around 9°C. yeld per hectare 4500 Kg/Ha vinification The grapes were whole bunch pressed at 9°C; must was extracted until 50% in weight of the grapes.
The must was cold settled and then racked without the use of a clarifying agent. Fermentation took place in barrel at a temperature of around 18°C, in a temperature controlled cellar. Malolactic fermentation completed maturation Twelve months in barrel on lees with regular lees stirring Barrels were all French oak of 228 L, with 20% new oak, 40% 2nd year and 40% 3rd year Microfiltration prior to bottling