Azienda Agricola Romani Agostino - Via dei Cedri, 19 - 63821 Porto Sant'Elpidio (FM) - P.I. 02180590446

WINE-MAKER FOR PASSION

THE PROJECT

As a child they me: what job do you want do when you grow up? And I answered «il farmer! » The passion for the countryside is innate and when I went to visit my grandparents who had a small land and a vineyard, I was excited, it was a magical world for me, full of scents, colors, - smiles of nature - and I fell in love with it. it was always the preferred scenario for photos, motorbike rides, outdoor lunches. I didn't like wine because of an intolerance to sulphites, and I didn't want to see it even on the table. Then, tasting excellent bottles, I I was so curious that I enrolled in sommelier courses. It was the beginning of my second professional life after the administrative interlude, and a wonderful scenario opened up. The dream in the drawer was born in the summer of 2016 when I started the prep plowing of the land to plant the first (and for now the only) vineyard of 1 hectare.I love Montepulciano and Sangiovese and therefore these native varieties of the region, were the first choices, then I decided to face a more difficult challenge and I planted pinot noir. «
Difficult grape that prefers cool areas and higher altitudes, and growing it with a southern exposure a stone's throw from the sea, it would be madness
» my consultant told me. «I like challenges and madness

» I replied , and I planted it!

VINEYARD

The company is located in Sant ’Elpidio a Mare, a small village in the Fermo area and occupies the ridges of a gentle hill at 200 meters above sea level, a stone's throw from the Adriatic Sea. The vineyard enjoys optimal exposure, ’ It is irradiated by the sun's rays throughout the day and benefits from both sea breezes and cooler currents from the Monti Azzurri to the west. The Montepulciano and Sangiovese plants date back to 2017 while the Pinot Noir has been planted in 2018. The vineyard has an intensity of about 3,700 plants per hectare and a sixth plant of 2.7 meters in spacing and 1 meter on the row. mixed texture of sand (40.6%), clay (40.7%) and silt (18.7%) with a very important percentage of active limestone (35.5%) and these values, in my opinion, give wines, elegance and promptness, aromas and structure. The main agronomic phases they are carried out with manual practices, green manure is implemented to nourish the soil, phyto-sanitary treatments follow the canons of organic agriculture with copper and sulfur interventions, thus avoiding the use of synthetic herbicides and pesticides.

THE CELLAR

The harvest is carried out manually by company collaborators, with a scrupulous selection of the bunches placed in small perforated boxes and brought in a short time to the

cellar adjacent to the vineyard. to transfer the grapes and the must into steel vats with the use of buckets, avoiding the use of pumps and mechanical means that could alter the integrity of the fruit. The alcoholic fermentation is carried out in steel with indigenous yeasts and with a maceration on the skins that varies from 7 to 10 days. After fermentation, the pomace is pressed with a small press in order to gently extract the remaining juice. The wine, after complete

drying of the fermentation impurities, is transferred into small partly new oak barrels (barriques), partly first and second passage, where it will mature for about 16-18 months.

Agricultural sustainability - careful artisanal vinification - reduced production: these

are the strengths with which I try to obtain original and intriguing products.