About this wine
Vineyard and terroir
The fruit comes from hillside vineyards in Ancona, Macerata and Ascoli Piceno.
Vinification
After harvest, the grapes are destemmed and pressed. Fermentation takes place in stainless-steel tanks, with five days of skin contact. Malolactic fermentation begins after alcoholic fermentation is complete.
Ageing
The wine matures in oak barrels.
Tasting profile
Rounded and creamy in texture, with notes of sweet spice from oak ageing.
Label / history
The wine takes its name from one of the main streets in the pilgrimage town of Loreto. Garofoli traces its history to 1871, when Antonio Garofoli began producing and selling local wines. Four subsequent generations continued the family tradition while modernising production methods and preserving the area's winemaking character. The family owns 50 hectares of vineyards and produces around 2 million bottles annually.
