Cantina Ortenzi Az. Agr. Di Ortenzi Christian

C. da Bore di Tenna, 32, 63023 Fermo (FM)
Italy

Telephone +39 0734 277808
Fax +39 0734 843252
info@cantinaortenzi.it

Trade fair hall

  • Hall 13 / E100-16
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 13): stand E100-16

Fairground map

ProWein 2017 fairground map: Hall 13

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.11  Marche

Our products

Product category: Marche

CHRISOR

TYPE
White
VARIETY
Passerina
CLASSIFICATION
IGP PASSERINA
FIRST YEAR OF PRODUCTION
2011
AREA OF PRODUCTION
Fermo
TYPE OF SOIL
alluvial, rich in calcareous
sediments, medium deep to deep
YEAR OF PLANTING
2006
YIELD OER HECTARE
80 q. li / ha
ALTITUDE OF VINEYARD
200 s.l.m
FARMING SYSTEM
Guyot
PLANTING DENSITY
5.600 plants/ ha
HARVEST PERIOD
second week of september
WINEMAKING
short maceration in reduced
environment at a temperature of 8 °C (46,4 °F), soft
pressing and separation of the juice. Alcoholic
fermentation with indigenous yeasts at a controlled
temperature of 15 °C (59 °F)
TYPE FERMENTATION TANKS
steel barrels
MATURATION
6 months in steel barrels on ne
fi
lees with regular lees stirring bâtonnag
REFINEMENT
3 months
ALCOHOL CONTENT
13%
AGEING POTENTIAL
4/5 years
IDEAL SERVING TEMPERATURE
12/14 °C
(53,6/57,2 °F)
TASTING NOTES
Wine of strong character with
oral crisp scents and white fruits pulp
fl
PRODUCER
Cantina Ortenzi by Ortenzi Christian

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Product category: Marche

Seruk

Type: Red
variety: Montepulciano 85 % Sangiovese 15 %
Classification : DOP Rosso Piceno
First year of production : 2011
Location of production : Fermo
Type of soil: Soil medium deep to deep, medium-textured
tending to clay –rich silt ; skeleton in some plots and plenty of small
Year of installation : 2006
Yield per hectare: 20 q.li / ha
Vineyard altitude : m . 200s.l.m.
System : Guyot
Planting density: 3000 plants / ha
Harvest: End of September / October
winemaking: Destemmed followed by 20 days of maceration on the skins
fermentation alcoholic and malolactic fermentation in tanks stainless steel
Type of tanks fermentation : Stainless steel tanks
Aging: 10mesi in barrels and barrels , new 90%
Aging: 16 months
Ageing potential : 15/ 25 years
Ideal serving temperature : 16-20 ° C
Tasting notes : An elegant wine with tannins , soft texture and final
intense and persistent

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Product category: Marche

AMOS

TYPE
White
VARIETY
Pecorino
CLASSIFICATION
Falerio Pecorino DOP
FIRST YEAR OF PRODUCTION
2011
AREA OF PRODUCTION
Fermo
TYPE OF SOIL
alluvial, rich in calcareous
sediments, medium deep to deep
YEAR OF PLANTING
2006
YIELD OER HECTARE
80 q. li / ha
ALTITUDE OF VINEYARD
200 s.l.m
FARMING SYSTEM
Guyot
PLANTING DENSITY
5.600 plants/ ha
HARVEST PERIOD
second week of september
WINEMAKING
short maceration in reduced
environment at a temperature of 8 °C (46,4 °F), soft
pressing and separation of the juice. Alcoholic
fermentation with indigenous yeasts at a controlled
temperature of 15 °C (59 °F)
TYPE FERMENTATION TANKS
steel barrels
MATURATION
6 months in steel barrels on ne
fi
lees with regular lees stirring bâtonnag
REFINEMENT
3 months
ALCOHOL CONTENT
14%
AGEING POTENTIAL
2/4 years
IDEAL SERVING TEMPERATURE
10/12 °C
(50/53,6 °F)
TASTING NOTES
Wine of distinct character with
notes of apple and apricot yellow skin
PRODUCER
Cantina Ortenzi by Ortenzi Christian

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About us

Company details

La Cantina Ortenzi works his vines with the dedication and love of the past, experience wine has been passed down from father to son giving all 'ancient roots Company as our country.

Today, as then the native vines are pruned biodynamic treated and cured by hand, using only natural products making sure that the production is of high quality by selecting the best grapes.

The vineyards are located in Colle Vissiano 200 meters above sea level in the points that have been replanted the soil is rich in minerals, clay and silt the enviable position it had been sought for the placement of wind turbines but the screws enjoying this ventilation from the sea day and night from the Sibillini Mountains have a microclimate perfect for fighting the prevention of harmful mold you bunches, given that our company uses the micro-bacteriological fight with ladybugs and spiders in our hill nature reserve are alone.

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