FATTORIA CORONCINO TROVATORI DiVINI
The wine producer is that who is well versed in winemaking techniques and in
business objectives. He knows how to make grapes and wines reach their optimal
quality, and is able to replicate this without hesitation in the quantities and
characteristics that market trends require.
For better or worse, that is not who we are.
We do not tell our vines what to do or how to get there, we do not set them on a rigid diet, we prune them
depending on their unique characteristics and qualities. We do our best to let our grapes reach ripeness
without poisoning the vines or ourselves. So what we harvest is not what we produce , but what we find .
The same ethos is applied when we bottle the wine – we only combine wines that harmonise with each other –
aiming for quality, not quantity. In this way, we are less wine producers but more trovatori DiVini (wine
In the early ’90s, we began to question the accepted “wisdom” of fertilising the soil to achieve the “perfect”
grape. We believe that the use of fertilisers in vine growing stunts the natural process of roots absorbing
nutrients and mineral particular to that region. The end result is a wine that could have been made anywhere.
In 1993 we made a conscious decision to stop using fertilisers in our vineyards and established our current
approach of making wine that is unsullied, unadulterated and truly indigenous to Marche.
All our white grape vineyards are registered in the Castelli di Jesi DOC register. About 3% of these are
Trebbiano and Biancame grape, the rest is Verdicchio. In a few of our vineyards, the graftings came from an
older Gaiospino vineyard as well as another one from the 1900s. Some of our vineyards are from the 1970s,
their vines grafted via selection massale with cuttings from small local nurseries. We harvest our grapes at
peak maturity – when they are ripe and delicious. We never harvest early for the sake of acidity – the grapes
tell us when they are ready.
Our wine arrives on the palate without pretension, a frank, a total and continuous sensation that remains in
the mouth and opens up in a mineral finale. It goes further – it is digestible, a fond memory the day after and
not a headache to be nursed.
We do not outsource any grapes or wine. We give equal care to all our produce and use the same techniques
across all of our vineyards. We do not sell bulk wine, only bottles… and only if it meets our exacting standards.
Total SO2 contents average 50-60mg/l. possibly up to 70mg/l for the wines with a longer life expectancy.