ORGANICALLY FARMED
This is a great example of how good the native Italian Verdicchio variety can be! It's medium-bodied, with firm acidity and a mixed-citrus, apple, and herbal profile. In the hands of La Staffa (in Castelli di Jesi), this older-vine bottling shows a very elegant texture, with the acidity soaring through the moderate fleshiness of fruit into a mouthwatering finish that lingers with the variety's classic hazelnut/toasted white almond accent.
"I often think of the La Staffa Verdicchios as Meursaults in a lineup of Chablis. The wines are all about tension, acidity and minerality, while many other producers rely on fat and fruit to impress..." - Eric Guido, VINOUS MEDIA
"The 2020 Verdicchio dei Castelli di Jesi Classico Riserva Rincrocca opens slowly in the glass, subtle and nuanced, requiring coaxing to reveal its depths of crushed stone, green apples and lime. It washes across the palate, silky and refined yet mineral-intense, with stimulating acidity that tugs at the cheeks. Tart orchard fruits and savory herbal tones resonate throughout. It finishes long and full of zesty tension, leaving a salty tinge that cakes the palate. A crunchy sensation lingers on and on. The 2020 is just a baby today and full of potential. " - Eric Guido, VINOUS MEDIA
"The La Staffa winery is based in the town of Staffolo within the Castelli di Jesi (Castles of Jesi) appellation. The winery was started in 1992 and the estate is led today by it’s young and passionate owner, Riccardo Baldi. I love Verdicchio, and I find these wines to be vibrant, direct, very flavorful, complex and delicious. ‘Rincrocca’ is a selection of old Verdicchio vines. The site is planted with 5 different clones of Verdicchio , 2 of these clones are not available in the market anymore. Notes of almond, citrus, green apple, and herbs, with fresh acidity and a long finish. Delicious as a dry aperitif, or drink with most any seafood dish or roast chicken."
Low-temperature fermentation and aging in cement for a year. Fined with Bentonite, lightly filtered." - Oliver McCrum
This is a great example of how good the native Italian Verdicchio variety can be! It's medium-bodied, with firm acidity and a mixed-citrus, apple, and herbal profile. In the hands of La Staffa (in Castelli di Jesi), this older-vine bottling shows a very elegant texture, with the acidity soaring through the moderate fleshiness of fruit into a mouthwatering finish that lingers with the variety's classic hazelnut/toasted white almond accent.
"I often think of the La Staffa Verdicchios as Meursaults in a lineup of Chablis. The wines are all about tension, acidity and minerality, while many other producers rely on fat and fruit to impress..." - Eric Guido, VINOUS MEDIA
"The 2020 Verdicchio dei Castelli di Jesi Classico Riserva Rincrocca opens slowly in the glass, subtle and nuanced, requiring coaxing to reveal its depths of crushed stone, green apples and lime. It washes across the palate, silky and refined yet mineral-intense, with stimulating acidity that tugs at the cheeks. Tart orchard fruits and savory herbal tones resonate throughout. It finishes long and full of zesty tension, leaving a salty tinge that cakes the palate. A crunchy sensation lingers on and on. The 2020 is just a baby today and full of potential. " - Eric Guido, VINOUS MEDIA
"The La Staffa winery is based in the town of Staffolo within the Castelli di Jesi (Castles of Jesi) appellation. The winery was started in 1992 and the estate is led today by it’s young and passionate owner, Riccardo Baldi. I love Verdicchio, and I find these wines to be vibrant, direct, very flavorful, complex and delicious. ‘Rincrocca’ is a selection of old Verdicchio vines. The site is planted with 5 different clones of Verdicchio , 2 of these clones are not available in the market anymore. Notes of almond, citrus, green apple, and herbs, with fresh acidity and a long finish. Delicious as a dry aperitif, or drink with most any seafood dish or roast chicken."
Low-temperature fermentation and aging in cement for a year. Fined with Bentonite, lightly filtered." - Oliver McCrum