The Malacari family has been a landowner in the Marche region for more than 500 years around the little town of Offagna. Most of their land was cultivated with cereals, olives and vines. In 1668, the Villa Malacari was built to be used as a winery, storage for cereals and as an olive mill. Since then the Malacari’s have expanded generation after generation to now boast 100 hectares and counting. Today, Alessandro Starrabba, owner of the Azienda Agricola, produces Rosso Conero from 16 hectares of vineyards; 9 of the which are dated 1971 and the other 7 dated 2000.
The vineyards are all planted with Montepulciano and are situated around the hill of Grigiano at about 210 metres asl and all facing south. In the cellar, Alessandro has made some major changes in the structure and equipment since 1997 and together with oenologist Sergio Paolucci, started a new culture for his wines, aiming only for high standard, fineness, and character without loosing the style of the Conero.
The Adriatic’s gem – No better expression to call the coastal area that sees the Conero mountain looking out onto the Adriatic sea and creating a breath taking view of the emerald green water facing the giant white cliffs.
"Rocca" Marche Rosso IGT – 2016
Red 100% Montepulciano • Vines Average Age over 11 years old • Altitude 250 mt asl • South-West Exposure • Clayey-Limey Soil • 6 days of skin contact in stainless steel vats • One year in stainless steel • at least 3 months of bottle fining before the release
"Villa Malacari" Rosso Conero DOC – 2014
Red 100% Montepulciano • Vines Average Age 15 years • South exposure • Altitude 250 mt asl • 8 days fermentation in 55hl steel vats with constant delastage • 9-12 months ageing in 20 Hl wooden barrels • at least 1 year of bottle fining before the release
"Grigiano" Conero Riserva DOCG – 2010
Red 100% Montepulciano • Vines Average Age 40 years • Altitude 250 mt asl • South-East Exposure • 15 days fermentation in 55hl steel vats with constant delastage • 14-20 months ageing in barriques and tonneau (80% new) • At least 9 months of bottle fining before the release