In the Monte Conero Nature Reserve                                                                            Back

In Montacuto, a small hamlet in the municipality of Ancona,  less than a kilometre from the sea, at the crow flies, are the vineyard of the Moroder Estate in Montacuto. A total of 32 hectares of vineyards extend over a narrow strip of hilly land overlooking the sea in the heart of mount Conero Nature Reserve.
The farm has been owned by the Moroder family since the eighteenth century, when an enterprising forefather moved to Ancona from the Val Gardena and built his fortune by trading fabrics and handmade wooden items. He subsequently decide to transform the old farm and since 1837 agriculture has been the family’s main occupation.
At the beginning of the 1980s, Serenella and Alessandro Moroder decided to introduce new cultivation methods and transformed the estate, introducing highly specialised wines that exploited the area’s already strong vocation to the cultivation of black grapes. They believed in the potentiality of Rosso Conero, the first DOC wine of the Marche region.



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The vineyards are all situated within the Monte Conero Nature Reserve and for this reason neither pesticides nor synthesis chemical products are used on the farm, in keeping with cultivation methods with a low environmental impact. This has been a transition period for the farm that starting from 2008 has become fully organic.
The farm is now under biological management, strict grapes selection is carried out and a new productive technique based on the low production per vine is followed. The same care is also poured in the cellar, with its modern vinification plants and its continuous renewal of the hardwood barrels. Thanks to this great effort this farm has reached a big success and it has become one of the quality reference point of the area and now enjoys a new further impetus with the involvement of the sons Marco and Mattia.
Below the wine cellar there is a cave that dates back to the eighteenth century and was dug out of the underlying clay. It was originally used as an ice-house and where snow with hay pressed into it was once used to create a room for preserving food, wine is now aged in oak barriques in ideal temperature and humidity condition.
The production is now of about 140.00 bottles total per year.
Promoting the uniqueness of the territory, matching the wines with the excellence of the local cuisine and honouring the beauties of nature: this is our philosophy.


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