| History |
Meanwhile, from this beautiful background, they were born wines like Cumaro, San Lorenzo and Pelago. In the early 2000s, the most dedicated portion has been replanted with a vineyard that has become, along with a fraction of the older adjacent vineyard, the soul of a project that led to the birth of the Campo San Giorgio. |
| Origin |
35 hectares in all. And 'one of the historic properties of the Bianchi family-Bernetti that here was started in the mid-60s, the planting of vineyards for the production of Rosso Conero. Around the mid-80s it was first planted the small plot of Cabernet Sauvignon business. And since the mid-90s, the continuous research of techniques of cultivation of vines, most modern and rational, led the Company to replant much of the old vineyards, by adopting planting distances with greater density and shape |
| Soil composition |
Very deep, silty clay loam, very calcareous. 100/150 m. sea level |
| Cultivation system |
Cordone speronato e Guyot |
| No. plants per hectare |
2976 - 7936 vines / hectare |
| Harvest |
Handmade in the period that normally runs from the end of September to the end of the first week of October. |
| Vinification |
The grapes are de-stemmed and lightly pressed, then it undergoes maceration of 10-12 days in steel fermentation tanks. Immediately after the alcoholic fermentation, the wine starts the malolactic fermentation. |
| Ageing |
Then passes on to the aging that is carried out for about 50% of the wine in oak barrels of 50-80 hl and for the rest in barriques third-fourth step, for a period of about 12 months. After the assembly, the San Lorenzo is aged for 6 months in bottle. |