The origins of the Vignamato farm date back to the late 1940s when Umberto Ceci bought a small plot of land in S. Paolo di Jesi in the Contrada Battinebbia dedicated to the production of Verdicchio grapes. At the beginning of the ’50s the land was assigned to Amato and his wife Maria, passionate winemakers and in the farmhouse of the farm bought started the production and marketing of the wines produced.
Their experience and the great passion for the vineyards, cared for to guarantee the best quality of the grapes for its wines, involved in this project the son Maurizio and his wife Serenella. Convinced that in order to grow and improve we must be open to change, in 1992 they create a new production project: “Vignamato”. The company accelerates the pace on the road of extreme quality, in a project that focuses on the care of the details giving rise to choices that pursue increasingly advanced objectives in an exemplary symbiosis between the best traditions and the most modern technologies.
Thanks to the use of state-of-the-art equipment, innovative technologies and the practice of eco-compatible agriculture, the Vignamato Agricultural Company today also “Fattoria Didattica” has developed a production distinguished by high-quality wines, without ever abandoning its origins and strong roots in traditions. And for the future? Alessandra and Andrea have already joined the company, Francesco is doing a full immersion in the family business.
The winery is technologically advanced to enhance the characteristics of the typical vines of our territory. Small tanks to keep separate the different types of products obtained depending on the characteristics of each individual vineyard (altitude, exposure, nature of the soil, clone, form of rearing, grape harvesting, etc.).
The grapes harvested in crates of about 15 kg are immediately taken to the cellar and overturned on the vibrating table which slowly and gradually drops the bunches onto the selection table where three or four people recheck the grapes harvested in the vineyard. The white grapes with the conveyor belt immediately go into the pneumatic press (with cooling pockets) previously saturated with nitrogen to avoid the oxidation of the grapes in all the pressing steps. The obtained must (about 50% of the weight of the grapes) is decanted at 8/10 ° C for about 24 hours; then with the use of selected yeasts, alcoholic fermentation is started at a temperature of 16/18 ° C.
Vintage wines remain with noble lees for 5/6 months before bottling. For the type of Verdicchio of the Castelli di Jesi PDO Classico Superiore the ageing on the noble lees (suitably kept in suspension) is 7/8 months while for the typology “Castelli di Jesi Verdicchio Riserva Classico” now D.O.C.G. the ageing is partly in steel and partly in barrique for at least 14/16 months. After the sorting on the selection table, the red berried grapes arrive through a conveyor belt in the destemmer and with the aid of the “mono” pump the conditioned thermal fermenters are filled.
The fermentation (which never exceeds 26 ° C) for vintage red wines takes place in two weeks, while for the types of ageing it is over three weeks. The filling takes place without the aid of mechanical means with the sinking of the cap which occurs with the weight of the assembled liquid.
Vintage wines are normally bottled after the summer, while the most important reds are refined in French oak barrels. For the “Esino Rosso DOP” typology (Montepulciano, Sangiovese, Cabernet and Merlot) the wines remain in the 2nd and 3rd passage barrels for 7/8 months while for the Rosso Piceno DOP (Montepulciano and Sangiovese) type the ageing is it lasts for 14/16 months. The bottled wines, both white and red, further refine in the bottle in the new cellar of maturation and storage completely buried and thermo conditioned (about 16 ° C and with humidity of 70%).