Description

In 1345, a Provençal galley was shipwrecked at the mouth of the Tiber River. Among the castaways there was a knight named Fra Moriale. Having become captain of fortune he made violent raids in the Marche and as Matteo Villani reports in book III of his “Stories”: “and in the month of March 1354 they took the castle of the Istaffole, full of very good wine”. Thus the feats of the leader revealed the existence of Staffolo wine. The recovery of the ancestral biotypes of Verdicchio, and their planting in particularly favorable production sites allow to enhance the particularities of this wine. It is obtained from an extremely careful selection of the ripest grapes from a particularly well exposed vineyard. As soon as they are picked, they are gently squeezed with a pneumatic press. Fermentation takes place in stainless steel vats. Subsequently, it matures “sur lies” (resting on the lees of the yeasts), in steel vats and medium oak barrels, for an average period of six months, in order to make this wine more complex, which already at birth has remarkable characteristics for its type of grapes and careful harvest.