As you’ll read about in my book, The Wolves and the Mandolin, my grandfather Big D was inconsolable after my grandmother’s passing. I knew I had to do something – and what could be better than taking him, my dad, and my brother on a trip to our ancestral home?
We set off to Rome and Offida, and had a great time. You’ll find a few stories in the book! When I returned to Italy years later and visited the same restaurant we had taken Big D to enjoy, they showed me a letter of thanks he had written to them after our visit. It was a very special trip.
While we spent some time with Big D’s half sibling Antonietta and her son Pietro in Porto San Giorgio, I had no idea that just a few miles away in Colli Del Tronto I had another cousin! It would be several years before we would discover Vigneti Vallorani and it’s vintner Rocco Vallorani. After some ancestry research was completed, we learned that he was my eighth cousin! Having visited him, enjoying the hospitality of his parents and walking the vineyards his grandfather planted have been some of the highlights of my trips to Italy.
RESPECT FOR THE LAND & TRADITION
Vigneti Vallorani’s aim is to capture the potential of their unique territory in their wines, respecting both the local traditions and the environment, hence their decision to grow only native varieties using organic methods.
They grow Pecorino, Passerina and Trebbiano (white grapes), Sangiovese and Montepulciano (red grapes) and Ascolana, Carboncella, Frantoio e Leccino (olive varieties).
To reduce the environmental impact all of their buildings are thermally insulated and the winery is powered by a 13kW solar panel system. The waste-water reclamation provides irrigation for all of the gardens surrounding the winery and tasting room.
Vigneti Vallorani produces quality wines with grapes coming exclusively from its own vineyards. The vineyard’s agronomic techniques are targeted and carried out manually. The meticulous process of choosing and picking of the grapes, the traditional winemaking techniques and a cellar, stocked with every technical device, leads to the production of top-tier wines that are an expression of the territory Piceno and their passion for this craft that has been handed down for three generations.
Vigneti Vallorani was birthed in 1963 when Filomena Fazzini and Livio Vallorani decided to dedicate their future to the land and wine that he loved as a child. Prior to 1963 the family Fazzini had chosen the path of oil and wine. The first harvest and olive oil production of the family Fazzini can be traced to the year 1905.
Over the years Livio and his son Giancarlo continued to produce wine and olive oil for the local market following the old traditions, which from father to son have come today. Giancarlo decided to pursue organic management of the company and in 2005, the idea of producing in harmony with the surrounding environment became stronger.
Within a few years of hard work the vineyards, olive groves, and winery have become the meeting point between the traditional production techniques and quality standards, safety, and hygiene of our day. Today, Giancarlo’s sons Rocco and Stefano join him in continuing history.
In accordance with tradition and the environment, the company raises, according to the principles of organic farming, only the native Sangiovese, Montepulciano, Trebbiano, Pecorino and Passerina vines (certified by: CCPB) indigenous to the Piceno area.
All their wines come exclusively from the vinification of the grapes from their vineyards, which is why they are able to be recognized in the FIVI winemaker association.
The density of the vineyards ranges from 3000 to 5000 plants per hectare in the oldest vineyards and up to 12000 in more recently planted vineyards. The totality of the vineyards and olive groves are cultivated according to the techniques of organic dell’Isituto Mediterranean Certification.
The winery recently renovated and equipped with every latest technical device, designed in order to comply at all stages of winemaking with the integrity of matter prima. Thanks to the innovative winemaking techniques used at Vigneti Vallorani, they are stabilized naturally, using ancient techniques, thus avoiding the use of invasive processes that inevitably lead to an impoverishment of the wine and the loss of the characteristic aromatic character of the grapes.
The vinification byproducts and the pruning cuts are used for the fertilization of their vineyards. The washing water from the cellar is collected and used to irrigate the garden used as a tasting area.
All wines are produced without the use of chemical and / or animal additives respecting the vegan – cruelty free philosophy.
In order to reduce the environmental impact all the structures are thermally insulated from the external environment and the barrique cellar was built below the ground level in order to maintain a constant temperature in the cellar and in the storage areas of our wines without the use of air conditioners.
The winery has at its service a photovoltaic system of around 13 kW, installed on the roof of the tool shed, which covers about 80% of its annual energy requirement. In this way, the energy used for production activities is almost entirely produced from truly renewable sources without any impact on the environment.
The company’s total production is about 20,000 bottles, making it possible at every stage of production (from vineyard management to the bottle cure) to meticulously ensure every detail makes the highest quality wine. In order to reduce the environmental impact of the company, it is powered by a photovoltaic system that allows us over the year to self-produce about 80% of the energy we use.
The result of all these aspects is a collection of Italy’s highest-rated and award-winning wines, brought to you in the United States by Vallorani Estates. We hope you’ll like their page on Facebook and follow them on Instagram!