Terre di Macerato

The Terre di Macerato project started in 2004 with three hectars of land nestled in the foothills of Emilia Romagna. There I planted exclusively Sangiovese vines. Surrounding environment, ground management and defense strategies that respect biological directives create the crucial biodiversity to produce unique wines that have character and respect the territory of origin. Pruning is done only on new wood to maintain the lymphatic channels alive. The canopy is manually managed, as this approach allows to treat every vine differently, depending on its vigor and balance. Grapes, individually selected, are hand picked in small boxes and transported to the cellar in a very short time. Fermentations are long and maceration times vary each year. The must is treated several times a day. No pressed must is added, in order obtain velvety and soft wines. Rhod, in celtic means “red”, stays in steel for 6 months. As a faithful expression of the Sangiovese vine, Rhod is my concept of the every day wine. Audace, which in Italian means “brave”, evolves for 18 months in french wood barrels to add complexity to the wine. It’s an important wine that merits attention and, most of all, good company