Podere Sabbioni
... in the heart of Marche
Podere Sabbioni
Podere Sabbioni is a multifunctional farm as defined by the OECD, i.e. a farm that in addition to its “primary function of producing food and fiber, can also design the landscape, protect the environment and the territory, conserve biodiversity, sustainably manage resources, contribute to the socio-economic survival of rural areas, ensure food security”.
The vineyard
Where there's always a gentle breeze blowing
A natural amphitheater resting on the hills with a lot of biodiversity, 4 hectares, 170 meters above sea level, 20 km from the coast, on the edge of the nature reserve of the Abbey of Chiaravalle di Fiastra, in the municipality of Petriolo. Two opposing slopes form a gully where a light breeze always blows.
The soil
Limestone and sand, little schelectro
Limestone and sand, little skeleton. A lean soil, which yields savory, mineral, vertical wines.
The grapes
Only native grape varieties
We grow Maceratino, Ribona and Verdicchio for white and classic method wines. Montepulciano and Sangiovese for red and rosé wine.
The technique
Between the rows of vines
We work the soil lightly to avoid compaction, We sow field beans and barley to benefit from the work of the roots in depth. We don’t use fertilizers of any kind, just manure, which helps us to increase organic matter and bring life to the soil. We have a weather station in the vineyard to have real-time data, treat when needed and limit the use of copper as much as possible. Bees are ours They feed on the juice of the ruined grapes and thus leave the rest of the bunch. We do not use insecticides or herbicides.
The wine
The harvest and the wine
We harvest the grapes in small crates and bring them to the cellar fresh. For the white, part of the grapes is destemmed with a last-ditch machine. generation, which detaches the grain from the stalk without crushing it, and part of it is inserted whole, by hand, directly into the soft press. We add dry ice (carbon dioxide in the solid state), to prevent oxygen from altering the colour of the must during the crushing phase and, Above all, you “burn” the aromatic and varietal components. For the red, after destemming, the grapes are fermented almost whole; They form a kind of cap in the wort, which is soaked two or three times a day with pumping over. We refine the wines in cement, ceramic and steel tanks. We use wood only for red wines, after a 12-month passage in steel or cement. We don’t have a fixed pattern, we do what is necessary for us
The Cellar
In a mill of the early '900
Our winery is located inside the family mill; a mill for the processing of soft wheat, made in the early ‘900, self-sufficient, powered by a small hydroelectric power plant. The spaces are large and are at the service of both wine management and that of cereals, depending on the time of year. Agricultural production It is diversified and includes wheat, cereals, fodder crops, vines, olives and electricity from a ground-mounted photovoltaic park. In the summer we organize events in the accommodation space we have created at the entrance to the winery.
