The company
Claudio Morelli agricultural company
Our business
The profession of winemaker normally indicates someone who takes care of the vineyard and produces wine. This description is reductive because the teachings received go far beyond simply knowing how to work in the vineyard and in the cellar, but instill a love for the environment that surrounds us.
Modern equipment
Always up to date with current technology
Ten years experience
Active for generations
Value for money
The Morelli family
Italian wine producers
The Morelli family had been involved in agriculture since the 1930s. At that time, they grew vegetables and produced fruit and wine. In the 1950s, they abandoned fruit and vegetable growing and concentrated all their human and economic resources exclusively on viticulture, recovering and cultivating native vines, particularly Bianchello. This ancient, almost mythological grape variety (mentioned by Tacitus in reference to the battle on the Metauro River between the Romans and Carthaginians in 207 BC, where the Carthaginian armies were defeated because they were drunk from drinking abundant, excellent wine) has almost mysterious origins (Biancame? Greek?) and is little known because it is only cultivated in this area. Recent DNA studies of this grape variety have shown that it derives from Trebbiano.
The current estate, located on sandy tuffaceous soil in the hills, consists of approximately 18 hectares of vineyards and 400 olive trees. Bianchello del Metauro and Sangiovese grapes are grown in the DOC area, as well as Montepulciano, Cabernet and Vernaccia Rossa vines in six separate vineyards located in the hills overlooking the Metauro river valley.
The production facility consists of a winery located in Mondavio, in the Sant’Andrea di Suasa area, and a cellar for ageing and bottling in Fano with offices and a tasting room.
Modern winemaking equipment is used for soft pressing of the skins, fermentation temperature control and static decanting of the musts, offering the best wines of central Italy.
In order to obtain the maximum organoleptic result from Bianchello grapes, the company has recently introduced an innovative processing system called “reduction”, which consists of preventing the freshly obtained must from coming into contact with the air. This is achieved by spraying the grapes with liquid carbon dioxide in the form of dry ice. The process ends with the maceration of the skins in the juice at low temperatures for 5 to 12 hours (cryomaceration), after which the juice is transferred to the fermentation tanks.
Red grapes, on the other hand, are processed in the traditional way, varying fermentation temperatures, maceration times and ageing in steel or barriques depending on the type of wine to be produced.
Annual production is around 110,000 bottles.