VINE:  Verdicchio.

VARIETY:  R2 and enhancement of old Staffolo clones.

TYPE OF CULTIVATION METHOD:  Guyot, capovolto marchigiano (a typical method of the Marche region) .

PLANTING DATE: 1984/88

SOIL TYPE:  Calcareous, sandy, clayey.

VINEYARD EXPOSURE: South-West.

YIELD OF VINE: 1.5-2 Kg/plant.

HARVESTING METHOD:  Hand-picked and put in crates when ripe.

VINIFICATION:  Soft pressing, static cold decanting of the must and fermentation at controlled temperature with selected yeasts.

ALCOHOL CONTENT:  13% vol.

FOOD PAIRINGS:  Appetizers, fish based dishes, first courses, white meats, fresh cheeses or as an aperitif.
In the Marche region the typical pairing is Coniglio in porchetta (Rabbit seasoned with garlic and wild fennel) or Pollo in potacchio (Braised chicken with tomatoes and rosemary). 

Serving Temperature: 12-14 °C.

TASTING:
Color: Straw yellow with a greenish tinge.

Nose:  The wine conveys an intense and elegant mineral connotation, enhancing the flavor, characteristic of the Verdicchio grape variety.  After swirling the wine in the glass we find intense floral notes, with yellow and white flowers (hawthorn).

Mouth:  The wine opens softly, free of residual sugars, and immediately characterized by the acidity, which is counterbalanced by the flavor.

The aromas remain in the long aftertaste with hints of minerals and flowers and a slight bitter note at the finish.