podere sabbioni
The Land
Colli Maceratesi is an obscure and recent DOC located in the lower part of the Marche region.
When talking about Marche, most people don’t wander past the usual Jesi, Matelica and Offida appellations.. What a mistake!
Podere Sabbioni is located nearby the Fiastra Abbey Nature Reserve – 1825 hectares of unspoilt nature which includes various archaeological and historical sites including the Abbey, The Prince’s Palace, The Anthropological Reserve and at its center “La Selva”, a ancient woodland of around 100 hectares, the last example of a wide forest which, till 1700, was so spread to cover most of the hills
The People
Podere Sabbioni is the brainchild of Maria Grazia (accountant turned cellar manager) and Massimo (sommelier turned vigneron/winemaker). Starting from a tiny plot until the current 4 hectares vineyards planted in the family farm, the objective was always the same: growing Ribona (aka Maceratino, Greco delle Marche, or Verdicchio Marino).
They created a cellar in the old water mill, still active with a two-fold function: making the winery sustainable off the grid, and keeping a constant humidity level in the cellar.
As well as being certified organic, the winery is also part of the V.I.V.A. Project, an environmental program that monitors the impact of human activity on nature
The Wines
Ribona DOC Colli Maceratesi
100% Ribona grapes are handharvested in small baskets and and the whole bunches are slowly pressed to start the vinification. The must is decanted and transferred in stainless steel vat without filtration for at least 6 months before bottling.
Clean and bright, with enticing aromas of tropical fruit. Dry, mineral great persistence and a brisk acidity, this wine illustrates perfectly the reason Ribona is sometimes called ‘Verdicchio di Mare’ (Sea Verdicchio)
Ribona della Famiglia DOC Colli Maceratesi
Podere Sabbioni flagship wine is made with 100% Ribona grapes hand-harvested in small baskets and soft-pressed. The free-run must is decanted and fermented at low temperature in stainless steel. The wine then rest on the lees for at least 12 months in ceramic tanks (amphora) before bottling.
Fresh and bright, with enticing aromas of citrus and honey.
Dry and mineral, almost ‘salty’ with a brisk acidity that guarantees a great longevity and an amazing development.
Limited release of numbered bottles
Rosso Piceno DOC
made from a blend of local clones of Montepulciano (85%) and Sangiovese (15%) hand picked in small baskets.
Montepulciano is harvested early to retain acidity and green tannins, while Sangiovese is harvested late to increase body and alcohol. The two varieties are de-stemmed and fermented in concrete vats, before transfer to small oak barrel for 13 months of aging.
Intense, warm and savoury, with the typical firm tannins and lovely aromas of violet, black cherry, eucalyptus and maraschino.
