The grapes to produce the Rosso Conero DOC Belisario were destemmed and crushed and underwent a pre-fermentation cold maceration to extract colour and flavour. Fermentation took place in temperature-controlled stainless-steel vats and the juice was racked off earlier than usual “a dolce” when there was still some residual sugar left in the wine. It finished its ferment and underwent malolactic fermentation, and then had seven months ageing in a mixture of oak barrels and cement vats.
The Montepulciano grapes for this wine are grown in the Rosso Conero zone of the Marche, near the Monte Conero promontory on the Adriatic coast. The vines are between eight and 30 years of age and are planted on limestone-marl and clay soils. The vineyards sit at 100 to 250 metres altitude and are sheltered from cold winds coming from the north nearby hills. Harvesting is done by a combination of machine picking and hand picking.
Cantine Belisario is a 300 hectare co-operative is situated in Matelica, which is a smaller zone than Castelli di Jesi. The co-operative has 24 organically cultivated vineyards located inland from Castelli di Jesi, where the climate is more continental, where they source grapes for their organic ‘Vigneti B’ Verdicchio. Here, the combination of warm days and cool nights allows the aromatic qualities of the grapes to develop and extends the growing season, so that harvest takes place as late as the second half of October.