Bastaro - Lacrima di Morro d'Alba D.O.C. - Biodynamic red wine - Tenuta San Marcello

Bastaro della Cantina Tenuta San Marcello is a red wine produced from pure Lacrima di Morro d’Alba grapes. After spontaneous fermentation in steel with the skins and frequent pumping over, it undergoes post-fermentation maceration for 10 days, followed by refinement in steel tanks on the fine lees for 12 months, and another month in the bottle. Cantina Tenuta San Marcello is located in the area of two characteristic DOCs: Verdicchio dei Castelli di Jesi and Lacrima di Morro d'Alba Superiore. The soil is clayey calcareous and lies approximately 220 meters above sea level, not far from Senigallia beach. Sometimes the salty sea breeze can be felt in the vineyard. Work is carried out with full respect for the territory, according to sustainable ecological principles with a low environmental impact. To maintain the vitality of the 3.7 hectares of vineyards used for Lacrima grapes (2.2 hectares) and Verdicchio (1.5 hectares), only microorganisms naturally present in the soil or preparations based on plants and algae are used. No chemical products are used, including no copper and sulfur treatments. The grapes are harvested by hand and pressed within an hour of harvesting. In the cellar, the must is processed in the absence of oxygen to enhance the varietal aromas. The temperature is regulated by a geothermal system using green energy. 

Specifications:

Name: Lacrima di Morro d’Alba DOC
Production area: DOC since 1968 – San Marcello (AN)
Grapes: Lacrima di Morro d’Alba 100%
Soil: Clay – Limestone – Silt
Overlying seabed consisting of marine sedimentation and limestone formations from nearby karstic massifs
Exposure: West/Northwest, altitude 290 m above sea level
Training system: Double inverted Guyot
Plant density: 5700 vines/ha, maximum production 0.6 kg per vine
Harvest: Late, 1-2 bunches per plant, overripe until end of October
Agriculture: Sustainable, applying the principles of biodynamics and in the wake of certified organic no. 73198
IT-BIO-015; S21-21/23
Vinification: Destemming without crushing, spontaneous fermentation with the skins and frequent pumping over; post-fermentation maceration for 10 days and final racking
Aging: 80% in steel tanks on fine lees and 20% in Georgian amphorae (Qvevri) buried for 6 months, followed by 1 month in the bottle.