Fantastic Organic Amphora Wines from Maken, Italy
The Castrum Morisci winery, run by David and Luca, is located in a rural area in Marche, Italy, nestled in the quiet of nature and surrounded by small mountain villages.
Today, the company cultivates 7 hectares of organic vineyards in Moresco, using primarily native wines. In the cellar, innovative techniques are used to give a particular character to their wines, such as the aging of wines in terracotta amphoras, wooden barrels, and steel tanks. Their amphora wines are outstanding and very unique.
How it all began:
Until 7 years ago, David worked in a material analysis laboratory. His life completely changed when his grandfather, who owned vineyards and machines to maintain them, was no longer able to do so. They faced the decision to either to sell the vineyards or to develop an independent company that produces wine. David decided to go for the latter because for the love and passion of wine. Castrum Morisci was born!
David’s Grandfather already worked with artisanal methods, including open tanks and “cocciopesto vases”. This is where they got their inspiration from and that's why their amphora wines are so special today. You can taste the family tradition in them.
David is almost self-taught. He started to work with Luca, his brother-in-law, administrator, and oenological consultant to develop Castrum Morisci to the artisanal winery it is today. They started with 3 Amphoras, today they count 13.
Their success proves them right. 2016 was the first official vintage on the market.
“The biological fertility of the soil increases year by year by adopting techniques that protect biodiversity and the balance of the vineyard ecosystem”, David says. “The higher management costs are offset by the advantage of raising healthy plants, being resistant to diseases, and being able to adapt better to climate change, which produces grapes of better organoleptic quality.“
Working in the winery, David and Luca aim to create wines that can excite and surprise those who drink them. Wines that excite with their complexity and surprise by their uniqueness. These methods can only be achieved with in-depth knowledge of the natural processes that take place inside the wine, and with the technical expertise in bringing them to life. With techniques that impact the organoleptic identity of each grape variety as little as possible and which allow the expression of their particular character.
Steel tank wines
Due to the processing in steel, the minerality and flavor of the grapes can be enhanced. Thanks to the winery’s location in the middle of a valley, relatively close to the sea, the grapes are influenced by the daily alternation of the sea breeze and the wind descending from the surrounding hills by night.
The wines from the amphorae
In amphora, the most exclusive wines of the vineyard are allowed to fully experience their organoleptic complexity. This method is typical for winemaking in the Marches, Italy. Fermentation is carried out with indigenous yeasts. The aromatic extraction of the skins is completed due to long macerations. Through the porosity of the terracotta, the wine is allowed to develop its aromas through micro-oxygenation.
We asked David to give his take on sustainability, as this is a topic very close to our heart and the corner stone of our offering.
“For that matter, I think a lot of it takes place in the vineyard. Being organic, we take great care of the grapes. Only healthy and ripe grapes reach the cellar at the right time. Our credo is: You give your best in the vineyard and work as little as possible in the cellar. The key is to add just the right amount of sulfur needed to keep the wine fresh throughout its aging period.”