Our home is our ecosystem
Our vineyards are perched on a terraced rocky hillside, above the family farm, at the southern part of Garda Lake. This is home to horses, chichens, rabbits, goats, dogs, cats, bees and all the wild animals hiding in the surrouding woods. The vines have been planted with a strong belief in biodiversity, and respect for the natural slopes of the hills, preserving the natural forest formations. Every operation is made by hand, and foot, without any tractor or machine into the rows. The vines are protected from possible diseases only with copper and sulphur, spread very few times per year. The grapes are harvested only at full phenological ripeness: each variety has its own time. Each row has its own time. Every vintage gives several little harvests.
Our home is our ecosystem
Our vineyards are perched on a terraced rocky hillside, above the family farm, at the southern part of Garda Lake. This is home to horses, chichens, rabbits, goats, dogs, cats, bees and all the wild animals hiding in the surrouding woods. The vines have been planted with a strong belief in biodiversity, and respect for the natural slopes of the hills, preserving the natural forest formations. Every operation is made by hand, and foot, without any tractor or machine into the rows. The vines are protected from possible diseases only with copper and sulphur, spread very few times per year. The grapes are harvested only at full phenological ripeness: each variety has its own time. Each row has its own time. Every vintage gives several little harvests.
As long as it takes
The wine, as the grapes, is “matured” as long as it takes. The fermentation is spontaneous and takes place in little cement and wood tank, in a very tiny underground cellar, for weeks. Frequent pump-overs and punching down aerate the must, enrich the coloration and the complexity of the juice. The finished wine is then left on the skins (and partially on the stems) until it meets the highest levels of complexity and expressiveness. The wine is then racked from tank to barrel and barrel to tank, until it become ripe, this process could take few years.
As long as it takes
The wine, as the grapes, is “matured” as long as it takes. The fermentation is spontaneous and takes place in little cement and wood tank, in a very tiny underground cellar, for weeks. Frequent pump-overs and punching down aerate the must, enrich the coloration and the complexity of the juice. The finished wine is then left on the skins (and partially on the stems) until it meets the highest levels of complexity and expressiveness. The wine is then racked from tank to barrel and barrel to tank, until it become ripe, this process could take few years.
The rare gem of terroir
Only few bottles, fruit of passion and dedication in producing the first wine of the estate: Morei.
A wine beyond organic, the gem of terroir.
The rare gem of terroir
Only 3300 bottles, fruit of passion and dedication in producing the first wine of the estate: Morei 2016. A wine beyond organic, the gem of terroir
PRODUCT SHEET YEAR 2019
only 6.660 bottles
Yield per Hectare: 16 hl/ha
Production area: rolling hills, close to Garda lake, between 100 to 250 mt altitude: with plains, ponds and natural springs nurturing vineyards and olive groves.
Soil: morenic soils that were born from rocky debris deposited by the great Garda glacier two million years ago. Rocky and calcareous.
Climate: particularly mild Mediterranian climate vivified by the winds.
Vinification: grapes are partially destam med by hand, to ferment in cement tanks and barrels, without temperature control for, “as long as it takes!”. The wine is then left on the skins for for other few weeks, until it meets the levels of complexity and expressiveness sought. The wine is racked from tank to barrel and barrel to tank. Until “is ready”, and this could take even 2/3 years.
Serving temp.: 18/20°C
Alchool content: 14% Vol.
PRODUCT SHEET YEAR 2017 – only 5.300 bottles
Yield per Hectare: 16 hl/ha
Production area: rolling hills, close to Garda lake, between 100 to 250 mt altitude: with plains, ponds and natural springs nurturing vineyards and olive groves.
Soil: morenic soils that were born from rocky debris deposited by the great Garda glacier two million years ago. Rocky and calcareous.
Climate: particularly mild Mediterranian climate vivified by the winds.
Vinification: grapes are partially destam med by hand, to ferment in cement tanks and barrels, without temperature control for, “as long as it takes!”. The wine is then left on the skins for for other few weeks, until it meets the levels of complexity and expressiveness sought. The wine is racked from tank to barrel and barrel to tank. Until “is ready”, and this could take even 2/3 years.
Serving temp.: 18/20°C
Alchool content: 14% Vol.
Azienda Agricola Morei S.S. – Castiglione delle Stiviere (MN)
mail: info@agricolamorei.it
