FATTORIA LUCESOLE
(Winery in Conero)

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About Winery and Wines

Fattoria Lucesole, located on a hill in the Conero Natural Park, a stone's throw from the beaches of Portonovo and Mezzavalle, is a historic Conero company. The Lucesole family, who have always lived in the shadow of the Conero, have tried over time to understand the unique character of the calcareous soils, the mists and the sea winds, cultivating and selecting plants that have adapted to them over time. Today with the experience acquired, the Lucesole family produces products with marked peculiarities in its approximately 6 hectares of vineyards, 250 wild cherry trees, 1400 between olive and fruit trees, a vegetable garden for the production of vegetables for internal consumption and for the production of Pacasassi (sea fennel). In our own cellar, we produce and mature wines produced from our own grape selections.

Our wines can be distinguished in Classic wines, Reserves, Originals, Ancient Flavors and flavored drinks. All the wines are vinified with spontaneous fermentations and with low use of sulphites.

CLASSICS

_Campofiorito, RossoConero DOC, Montepulciano monovarietal, short fermentation on the pomace, matures over 20 months in steel barrels. It refines for a few months in the bottle.   

RESERVES

_Nympha, Conero DOCG, Monovitigno di Montepulciano selected from a specific vineyard, medium fermentation on the pomace, aged 12 months in steel, 12 months in large 2000 liter oak barrels. It refines several years in the bottle (at least 4).

_Airone Nero, Conero DOCG, Monovitigno selected in a specific vineyard, harvested from grapes that have reached a good degree of ripeness, long fermentation on the pomace. Matures 24 months in small wooden barrels. It refines several years in the bottle (at least 2).

ORIGINALS

_Sottovento, Marche Rosso IGT, selected monovitigno, medium fermentation on the pomace, small production, depending on the quantity of the harvested product, matures 24 months in small glass containers (demijohns) or steel. Refine at least 2 years in the bottle.

_Mezzaluna, Marche Rosso IGT, selected monovitigno, early ripening of the grapes, medium fermentation on the pomace, very small production and depending on the quantity of the harvested product, matures 24 months, ho in glass containers (demijohns) or steel. Refine at least 2 years in the bottle.

SAPORI ANTICHI
Richiamano i sapori dei vini di una volta. (uve selezionate e bassissimo utilizzo di solfiti, solo in fermentazione).
_Anfora Bianco, Marche Bianco IGT, Monovitigno selezionato nella zona di origine di Matelica, dopo la separazione dalle vinacce e la fermentazione sui lieviti, matura ed evolve per alcuni mesi in Anfora di Terracotta da 400 litri. Affina per alcuni mesi in bottiglia.
_Anfora Rosso, Rosso Conero DOC, selezione di un Monovitigno specifico, lunga fermentazione sulle vinacce in anfore di terracotta da 400 litri, dopo la svinatura ritorna in anfora e lì affina per ulteriori 10 mesi, per poi affinare per circa 1 anno in la bottiglia.
_Passione, Marche Rosato IGT, selezione di Monovitigno simile all'Anfora Rosso, ma subito dopo la pigiatura le vinacce vengono separate dal mosto. Il mosto ottenuto fermenta a lungo con le fecce in botti di acciaio aperte. Matura 6 mesi in acciaio e qualche mese in bottiglia.

ANCIENT FLAVORS
They recall the flavors of the wines of the past.
(selected grapes and very low use of sulphites, only in fermentation).

_Anfora Bianco, Marche Bianco IGT, Monovitigno selected in the Matelica area of origin, after separation from the pomace and fermentation on the lees, matures and evolves for a few months in 400 liter Terracotta Amphora. It refines for a few months in the bottle.

_Anfora Rosso, Rosso Conero DOC, selection of a specific Monovitigno, long fermentation on the pomace in 400 liter terracotta amphorae, after being drawn off it returns to the amphora and ages there for a further 10 months, to then refine for about 1 year in the bottle.

_Passion, Marche Rosato IGT, selection of Monovitigno similar to Anfora Rosso, but immediately after pressing the pomace is separated from the must. The must obtained ferments for a long time with the lees in open steel barrels. Matures 6 months in steel and a few months in the bottle.

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