Montecappone wine cellar, passion for wine

Montecappone società agrivinicola

Azienda agrivinicola 
Via Colle Olivo, 2
60035 Jesi  (AN)
Tel:+39 0731 205761
Fax:+39 0731 204233

  • Il titolare cantina Montecappone
  • Vigneti Montecappone nei colli di Jesi

Montecappone Company was founded at the end of the 1960's in Jesi.
In 1997 the company was purchased by the Bomprezzi - Mirizzi family who immediately started restoring and expanding the existing winery; they also planned a program for renewal of the vineyard. Montecappone presently has more than 70 hectares of vines along the hills around the Castles of Jesi. The company has its own vinification canteen with the most advanced technology so as to give the most accurate evaluation of the grapes. 

Careful selection of the grapes in the vineyard, low production per hectare, experimentation both in the vineyard and in winery, technical support from qualified professionals combined with that "passion for wine", which has always been characteristic of the family itself: these are the essential elements that distinguish our wines. Montecappone boasts the latest technology which allows the grapes to be handled with the utmost respect.

The cellar has a high capacity (about 13.000 hl) but the fermentation and refining vats are small (80 – 100 and 200 hl each) so that small amounts of harvested grapes can be processed when they reach the correct maturity. The cellar is divided into three floors so as to optimise gravity, rather than pumps, to move the grapes and wines.
The whites are made using the hypo-reduction technique, that is with the complete absence of oxygen so as to preserve the original flavours of the grapes. As soon as the grapes are placed in the cochlea they are sprinkled and covered with dry ice in the form of carbonic snow at -70°C. This immediately creates a fresh environment, privy of oxygen.
Cryosoaking of the grape skins in their own must is often carried out for 12 hours at a temperature of 10°C. Once the next phase of pressing has been completed, only the must flower is taken from 50% to 60% of the weight of the grape) and is decanted for a day at a temperature of 10 – 12 ° C. Following this the fermentation begins using specially selected yeasts at a constant temperature of 16°C. Fermentation lasts between 2 and 3 weeks: very seldom are white grapes left to ferment malolactically.
The wine is then transferred into vats for refining where it remains in its own noble dregs suitably kept in suspension, for 4 – 5 months before bottling. This, in the case of the whites vini d’annata. For the “Reserva” whites however the refining in the dregs takes longer: 9 months (partly in barriques and partly in cement) and another 6 months in bottles before being commercialised. All this allows the wine to express itself with a quantity and quality of unique fragrances and tastes. As far as the red wine making is concerned, following harvesting and immediate rasping, it goes on to be filled into vats.
The remounting is carried out so as to selectively extract intense colours but also smooth tannins. For this reason milling is done without the use of hydraulic pistons or rough means, but using the weight of the remounted liquid which causes the dregs’ head to sink. Fermentation takes 7 – 10 days with a constant temperature of no more than 28°C. For the reserve wines the contact between the skins and the wine is maintained for about another 10 – 12 days with brief remounting (one per day) at this stage. The second fermentation (malolactic) takes place immediately afterwards, slightly heating the wine.
From then on the wine take different roads: the vini d’annata are bottled after the summer while the reserve wines are refined partly in barriques and partly in cement for about 12 months.
They are bottled and continue the refining process in specially thermal-conditioned spaces (16°C and 70% of humidity all year round) until their final commercialisation. All this so as to offer the public a rich wine with smooth tannins.