Hidden in the beautiful, scenic marchigiani hills of Offida, PS winery and vineyard are making wonderful hand crafted wines giving full expression to the “terroir” of this special winemaking region.
The best definition of terroir I have found is from “The Wines of France” as follows: A ” terroir ” is a group of vineyards (or even vines) from the same region, belonging to a specific appellation, and sharing the same type of soil, weather conditions, grapes and wine making savoir-faire, which contribute to give its specific personality to the wine.
PS winery started from a dream and philosophy to make the best wines possible using sustainable and organic farming practices with minimal intervention in the winery. They use great care in every phase of their work; from pruning in the winter to leaf removal in the spring and summer to allow perfect sunlight exposure to the grapes for optimal ripening. Hand harvesting of only perfect grape clusters follows as well as clean winemaking techniques and judicious use of french oak to finish and refine the wines. Many of their wines are also unfined, unfiltered and hand bottled and fully represent natural wine making at its best.
Their labors began in 2008 with the planting of 35,000 vines, carefully selected for root stock compatibility with the soil type and climate. They chose clones which would express the specific and complex characteristics of the variety. The Cabernet Suavignon, Merlot, Cabernet Franc and Petit Verdot clones are of french origin, while the Syrah, Montepulciano, Pecorino and Bruni 54 are italian. Organic dry farming techniques are strictly followed and they are certified organic by Suola e Salute.
By carefully observing each vine, they can manage how many grape clusters it can mature successfully and use a “green harvest” to remove excessive clusters. Using this technique, they are able to make really complex, optimally balanced wines even in this very young vineyard.
Every variety is vinified separately with each red undergoing an extended maceration prior to pressing. The Pecorino has a maceration on the skins of 7 hours before pressing to add a bit of phenolic character as well.
The winery was initiated with the goal of producing intense, exciting, world class wines.
Ascoli Piceno province in the Marches is perfectly located for this challenge with a wonderful climate typical of many of the world’s greatest wine growing regions. With this in mind we chose grape varieties and clones both traditional and unique to this area in order to make exceptional niche wines.
From the very beginning, they decided to use organic farming methods, despite the increased work and costs involved, out of respect for the land, the vines and the local ecosystem.
Choice of varieties includes approximately half traditional and half international and experimental varieties. All have adapted well to the vineyard’s soil, exposition and climate yielding wonderful results even in the first year’s harvest. From an inky dark Montepulciano and highly perfumed Pecorino to a complex bordeaux blend and individually bottled Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot, we have been incredibly pleased with the quality of our wines. A beautiful Syrah, which is aged 2 years in french oak and Bruni 54, which makes a beautiful Passito, complete the list.
Work in the vineyard is almost non-stop from January to August when we get a bit of a breather before the harvest. Each plant is tended by hand from the pruning and tying to the leaf removal and green harvest. Careful analysis of the grapes’ maturity allows us to optimally choose the dates of harvest with each of the 8 varieties harvested by hand and transported rapidly to the winery in 20kg containers.
Each wine is vinified separately with extended maceration times for the reds before we decide which will be aged in french oak and which will be a part of our early released Thalia. The Pecorino has a 7 hour maceration before pressing to add just the proper amount of phenols without adding bitterness.