Fattoria Villa Ligi

Varietal/Blend: Bianchame

Vineyard Area: From 35-year-old vines in the village of Montalfoglio of the Marche region

Soil: Calcareous with some clay

Elevation: 500 feet

Exposure: West

Vine Training Method: Guyot

Vinification: Manual harvest, de-stemmed and crushed, gentle separation of free-run juice by gentle pressing to stainless steel tank for a 15-20-day fermentation

Maturation: Aged in stainless steel tanks

Marketing Materials:

Varietal/Blend: Aleatico (a native clone also known as Vernaccia Rossa di Pergola)

Vineyard Area: From 25-year-old vines in two growing areas called Montalfoglio and Montevecchio

Soil: Clay and calcareous

Elevation: 1300 feet

Exposure: Southeast, east

Vine Training Method: Controspalliera, spurred cordon, density 3000 vines per hectare

Vinification: Manual harvest, de-stemmed and cold soak for 14 hours, fermentation with selected yeasts at controlled temperature for 6-8 days with pumping over 2 or 3 times a day. Guided malolactic fermentation.

Maturation: Aged in concrete

Marketing Materials:

Varietal/Blend: Aleatico (locally called Vernaccia Rossa di Pergola)

Vineyard Area: From a relatively steep plot consisting of 50-year-old vines (the oldest of the estate).

Soil: Marl-clay soil with a fair presence of humus and a significant presence of limestone derived from the weathering of the sandstone formations

Elevation: 340 meters

Exposure: Southeast

Vinification: Manual harvest, de-stemmed and cold soak for 14 hours, fermentation with indigenous yeasts at controlled temperature for about two weeks before being moved to large oak barrels for aging.

Maturation: 10 months in large oak barrels