Tenuta Santi Giacomo E Filippo Bellantonio 2020 (750ml)

 

The colour, aroma and taste of our wines are the result of the personality and commitment of those who make them, of the soft lines of the hills where our vines grow and of the richness and complexity of our cultural heritage, preserved for centuries in Raphael’s lands.  Rows of both international vines and local grapes are grown here: our work is focused on the latter and to promoting varieties such as Biancame, Incrocio Bruni 54, Verdicchio, Montepulciano and Sangiovese grosso.

 

Tenuta Santi Giacomo E Filippo Bellantonio 2020

 

Bright and dynamic, like the wine that bears his name.  Everything started with him. 

 

To our dear Uncle Antonio, Our Inspiration, Every Day.

 

With its very pale straw-yellow colour, Bellantonio is intense and persistent to the nose, with floral hints of chamomile and lemon, and light tertiary aromas that flow into mineral ones.  The same mineral flavour is strongly perceived on the palate, combined with soft sweet sensations pervaded by its fine acidity.  Ideal temperature for serving: 14°C.  Perfect to accompany raw and hot appetizers, Mediterranean pasta with not-too-elaborate seasoning, or complex fish, fresh cheeses, or aperitifs between meals.

 

Territory:  Urbino - Montefeltro

 

Grape Variety:  100% Incrocio Bruni 54

 

Year or Vineyard Planting:  2006

 

Row Orientation:  North/West – South/East

 

Altitude:  101m

 

Terrain:  Hilly, Medium packed, good draining soil tending towards clay.

 

Vine Density Per Hectare:  4,000

 

Training Method:  Guyot

 

Soil Management:  Total Green Cover

 

Organic Certification:  CCPB Organic Certification

 

Harvest:  September 2020

 

Harvesting Method:  Hand-Picked, In little boxes.

 

Production Method:  Fermentation in Stainless Steel Tanks

 

Ageing:  In bottle for at least 2 months

 

Tasting Notes

 

Bright straw yellow color; chamomile and lemon flowers on the nose, with delicate flinty scents.  Intense and long lasting on the palate, with a salty freshness and a mouthcoating balance.

 

Food & Wine Pairings

 

Raw fish plates or warm seafood starters; Mediterranean pastas with delicate sauces; fresh cheeses.

 

Enjoyable also by itself, away from meals

 

Incrocio Bruni 54 Grape Variety

 

Incrocio Bruni 54 is a crossing by pollenation of Sauvignon Blanc and Verdicchio which was done in 1936 by Professor Bruno Bruni while working for the Italian Ministry of Agriculture.  It is only found in the Marche region and Tenuta Santi Giacomo e Filippo are championing it as Marche's flagship grape.

 

The wine obtained from the Incrocio Bruni 54 grape is pale straw yellow in color.  On the palate it is gentle, aromatic, full-bodied.

 

The grapes are used exclusively for winemaking.  Normally it is not vinified in purity, but it is used to give perfume and aromas to the grapes.

 

Marche Wine Region

 

Le Marche (The Marches) is located on the Adriatic coast toward the top of the Italian peninsula.  Its capital and largest city is Ancona.  In the wine world, Marche is best known for white wines made from Verdicchio and perhaps for Montepulciano-based red wines like Rosso Cònero and Rosso Piceno.  It has 5 DOCGs, 15 DOCs, and a single IGP.  In 2022, Marche apparently shattered previous records with a production volume of 1.4 million hectoliters (15.4 million cases) of wine from its 15,600 ha (38,600 acres) of vineyards. 

 

The region’s primary grape varieties are Sangiovese (22%), Montepulciano (20%), and Verdicchio (14%), although overall white wine exceeds red wine in volume.

 

Tenuta Santi Giacomo E Filippo

 

Fourteen hectares of vineyards between 80 and 220 metres above sea level, in a medium-texture soil, between clayey and silty.  Here is where the grapes grow.  The vineyards favourable exposure, the careful agronomic management and the unfaltering commitment contribute to the production of wines that will tell you the story of our land and its traditions.

 

We like to refer to our winery as a “wine workshop”, a place of artisan industriousness where all we do is facilitate the natural fermentation processes of the grapes through studying and applying our experience and great respect for the precious matter we are working with.  Our work aims at enhancing the grapes unique characteristics by adopting only oenological, logical and never invasive practices.  Inaugurated in 2016, the farm cellar is the stage for non-stop experimenting of different wine-making techniques and materials.  Steel barrels alternate with oak wood vats, we use modern autoclaves for sparkling wine and terracotta amphorae of traditional conception, the is filled with the heady scent of live wine in the partially hypogeum and particularly suitable for wine-making.  Here is where we work hard every day to give shape to the changing expressions of our territory, to reflect different vintages, narrations of changing seasons.

 

 

Tenuta Santi Giacomo E Filippo

 

Fourteen hectares of vineyards between 80 and 220 metres above sea level, in a medium-texture soil, between clayey and silty.  Here is where the grapes grow.  The vineyards favourable exposure, the careful agronomic management and the unfaltering commitment contribute to the production of wines that will tell you the story of our land and its traditions.

 

We like to refer to our winery as a “wine workshop”, a place of artisan industriousness where all we do is facilitate the natural fermentation processes of the grapes through studying and applying our experience and great respect for the precious matter we are working with.  Our work aims at enhancing the grapes unique characteristics by adopting only oenological, logical and never invasive practices.  Inaugurated in 2016, the farm cellar is the stage for non-stop experimenting of different wine-making techniques and materials.  Steel barrels alternate with oak wood vats, we use modern autoclaves for sparkling wine and terracotta amphorae of traditional conception, the is filled with the heady scent of live wine in the partially hypogeum and particularly suitable for wine-making.  Here is where we work hard every day to give shape to the changing expressions of our territory, to reflect different vintages, narrations of changing seasons.