Castello Fageto

Winery

Firmly linked to the tradition and the territory to which it belongs, the Castello Fageto winery produces wonderful examples of the artisanal products made in the Piceno area. The third generation of the family who own the estate, Claudio Di Ruscio, runs Castello Fageto with the same passion and care as did his ancestors, with the fourth generation now training alongside him. This legacy of experience, combined with research, experimentation, and selective, judicious use of modern technology both in the vineyards and in the winery have allowed the winery to be part of the qualitative revolution witnessed by the world of wine production in recent years. Their dedication to regenerating ancient, largely extinct local varietals like Pecorino and Passerina reflects their intense passion for their native lands.

Encompassing a total of 20 hectares, the estate’s lands lie mostly in the hills between the counties of Campofilone and Pedaso. Overlooking the Adriatic Sea, their vines extend along a north-south axis and are cultivated in calcareous clay soils that are exposed to the sun throughout the afternoon. This fortunate combination of micro-climatic conditions combines with a careful selection of clones and constant vine maintenance to produce excellent grapes, the basis of all fine, quality winemaking. Again equal care and attention is paid to the harvest and then in the winery where the Di Ruscio family work together with the winemaker Pierluigi Lorenzetti. Sustainable agricultural methods and alternative energy sources (the winery is energy-independent thanks to solar power) guarantee the genuineness of the wines as well as the preservation of the environment.

Visit the winery at www.castellofageto.it

Wines

FENESIA

Pecorino Offida “Fenèsia” DOC 2008

Grown in soils featuring clay and layers of sea-fossil sediments at 250 meters above sea level, the Pecorino grapes are harvested beginning in the first week of September, picked by hand using small wooden boxes, and then hand sorted to identify only the best grapes. Transferred immediately to the cellar, they are then destemmed and softly pressed. To encourage natural clarification the must is kept for about sixteen hours at 10°C. It is then transferred to stainless-steel, temperature-controlled tanks where the fermentation occurs at a temperature not exceeding 18°C. Following this phase the wine is transferred and stored in steel tanks to induce a spontaneous clarification before bottling. With a pale, straw yellow color, delicate floral aromas introduce a palate featuring citrus and almond blossom.

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Passerina Marche “Letizia” IGT 2009

Passerina, an ancient vine also known as Biancame, used to flourish along Italy’s eastern coast, but nearly fell into extinction in the 1990s. Nursed carefully back to production levels, Castello Fageto is one of few wineries offering a pure Passerina. Grown at high elevations of 380 meters above sea level, the grapes are usually harvested beginning in the third week of September. After destemming and soft pressing, the must is cooled to a temperature of 10°C to encourage natural clarification. Then, fermentation occurs in temperature-controlled, stainless-steel tanks at a temperature not exceeding 18°C. Finally the wine is stored in steel tanks, at a temperature of 10°C until it is bottled. Pale straw yellow in color, this wine features aromas of almonds and lemon and finishes crisp and refreshing on the palate with notes of green apple.

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Falerio dei Colli Ascolani DOC 2009

An ancient and evocative blend of 40% Trebbiano, 30% Passerina and 30% Pecorino, this crisp, refreshing, pale straw yellow wine opens with intense floral aromas followed by citrus, nectarine and slight grassy notes. Beginning in the second week of September, the hand-harvested grapes are destemmed and gently pressed. The must is cooled to 10°C to induce natural clarification then transferred to temperature-controlled stainless-steel tanks kept below 18°C, where the fermentation occurs. Finally the wine is then transferred and stored in stainless-steel tanks at a temperature of 10°C to preserve its fragrant characteristics until it is finally bottled.

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