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Madonnabruna

Country:

Italy

Marche

Region:

Maddonabruna was born, evolved and continue to grow as a family business, handed down from generation to generation. It all started in 1967 when Ferruccio Petracci bought the first land, in the gentle hills around Fermo, near the Adriatic sea, in the Region of Marche, at an altitude between 100 and 300 meters above sea level. The sea breezes that caress the vineyards, the mild climate and the fertile grounds make those hills the ideal place for the cultivation of the grapevines. Ferruccio died in 1978 in a car accident and his son Paolo had to take over the estates’ affairs as he was still attending Agrarian university. At first Paolo was focused on planting more vineyards and selling the fruit, but his dream was to realize his father’s plan: build a cellar and make his own wine. The work finally started in 2000 and by 2002 the first batch of Montepulciano was harvested and vinified at the estate.
Paolo’s first son, Carlo, studied oenology in Milan, and is now back at the estate working besides his father. His first decision was to start converting to organic farming.
Madonnabruna have always tended their vines with great respect and care for the surrounding ecosystem. They believe that only by maintaining carful balance in the soil, with all its microorganisms, healthy vines producing high quality fruit, can be achieved. The farm is now certified organic as well as certified by the Marche government as low environmental impact farming. The estate focus is on local, traditional grape varieties such as Passerina, Pecorino, and Montepulciano. “Our wines are born, expressing flavor brought by the sea breeze, the fresh acidity of the clay soils, and the color of the sun”

Our Wines

Passerina, 'Rivafiorita'

80% Passerina, 20% Pecorino. Manually harvested grapes from the Lapedona hills in Fermo. Matured in steel tanks before resting in the bottle for 3-4 months.

2018

Pecorino, 'Maree'

100% Pecorino. Manually harvested grapes from the Lapedona hills in Fermo. Matured in steel tanks before resting in the bottle for at least 4 months.

2018

Rosso Piceno, 'Galliano'

90% Montepulciano, 10% Sangiovese. From Rosso Piceno DOC. Aged 12 months in stainless steel, and then 6 months in the bottle.

2018