The estate climbs the slopes of Monte Conero in the Frazione Montacuto, around 1.2 km from the Adriatic coast and at 180 to 230 metres above sea level. Vineyards cover roughly 21 hectares of a 38-hectare property that also includes a 2-hectare olive grove and a truffle wood. The soils are rich and calcareous, the aspects mostly south and south-east, and a constant sea breeze keeps fruit acidities bright. This is the only working cantina inside the Conero national park, a position that shapes both the vineyard agronomy and the visitor experience.
The Moroder family reached Ancona from the Val Gardena in the mid-1700s as wood carvers for sacred art, then turned to farming and, in 1837, to winegrowing. The cantina has been handed from one generation to the next ever since. The decisive modern step came in 1979, when Alessandro and Serenella Moroder reorganised the estate around quality wine, replanted the parcel that would become Dorico, and reset the picking and cellar work.
Dorico is the wine that put Moroder on the national map. The 1988 vintage was the first Marche red ever awarded Tre Bicchieri by Gambero Rosso, a recognition the estate has earned again across later releases, alongside Slow Wine ratings, 5 Grappoli from Bibenda, and a 96 out of 100 from Decanter for the 2010. It is a Conero DOCG Riserva built on Montepulciano from a single hillside parcel planted in 1968 and aged in large French and Slavonian oak.
Beyond Dorico, the range works through three pillars: Conero DOCG Riserva (Dorico and Etere), Rosso Conero DOC (Aion, Notte and Zero), and Verdicchio dei Castelli di Jesi DOC Classico Superiore in Kairos. A Marche IGT rosato called Rosa di Montacuto, two Charmat-method sparkling wines, the Malvasia Emera, and the traditional Vino di Visciole round it out. The estate has been certified organic since 2010 and was recognised as Cantina EcoFriendly by Vini Buoni d'Italia.
The cantina is open for booked tastings in a vaulted cellar dug into the clay, once a stable and an ice store, where small barrels age the reds. On site there is also Il Ristorante, set inside a restored 19th-century farmhouse with a terrace over the vineyards and a kitchen built around estate produce, and a small Bed & Breakfast for a longer stay between the Conero coast and the cellar. Bookings for tastings, lunch, and rooms run through the cantina by phone.