ORGANICALLY FARMED
Verdicchio is one of Italy's finest white varieties, and La Staffa in the classic Castelli di Jesi region makes some of our favorites! Thanks to the cool fermentation and no oak, this 'everyday' bottling has a aromatic pop of fresh apple/pear to Verdicchio's classic lemony, herbal character here. You might also find a note reminiscent of rich hazelnut or macadamia in the background that grounds the wine. The brief fine lees aging supports the fresh, floral aromas, and lends a subtle chalky-textured framing. Verdicchio's classic steely acidity completes the picture of an elegantly-structured, mouthwatering wine that will shine with light-textured fish dishes (lemon and butter/olive oil!), seafood pastas, crab and raosted chicken (with lemon and herbs, naturally).
JAMES SUCKLING 93 POINTS - "Lemony and buttery, showing graceful style, pear-drop candy and floral complexity. Medium-bodied, this has tight-knit structure, silky texture and lanolin flavors as well as long, refreshing acidity. Biting yet balanced aftertaste. Drink or hold."
Fermented at a cool temperature in stainless steel and cement vats for 6 months (4 months on the lees).
Verdicchio is one of Italy's finest white varieties, and La Staffa in the classic Castelli di Jesi region makes some of our favorites! Thanks to the cool fermentation and no oak, this 'everyday' bottling has a aromatic pop of fresh apple/pear to Verdicchio's classic lemony, herbal character here. You might also find a note reminiscent of rich hazelnut or macadamia in the background that grounds the wine. The brief fine lees aging supports the fresh, floral aromas, and lends a subtle chalky-textured framing. Verdicchio's classic steely acidity completes the picture of an elegantly-structured, mouthwatering wine that will shine with light-textured fish dishes (lemon and butter/olive oil!), seafood pastas, crab and raosted chicken (with lemon and herbs, naturally).
JAMES SUCKLING 93 POINTS - "Lemony and buttery, showing graceful style, pear-drop candy and floral complexity. Medium-bodied, this has tight-knit structure, silky texture and lanolin flavors as well as long, refreshing acidity. Biting yet balanced aftertaste. Drink or hold."
Fermented at a cool temperature in stainless steel and cement vats for 6 months (4 months on the lees).
