The Verdicchio di Matelica di La MonacescaVerdicchio di Matelica from La Monacesca is born on the lands of Contrada Monacesca, at an altitude of 400 meters, on predominantly clayey soils. The vineyard covers about 17 hectares and half of the planting dates back 30 years ago, the other half 10 years ago. The manual harvest takes place at the beginning of October; upon arrival in the cellar, an immediate soft pressing of the grapes takes place without the use of sulfur dioxide. Fermentation is carried out in steel for about 12-15 days at a controlled temperature around 20°C, then the wine rests on the fine lees until the following spring when the malolactic fermentation naturally triggers with rising temperatures. This Verdicchio is finally released to the market a year after the harvest.

VERDICCHIO DI MATELICA LA MONACESCA: TASTING NOTES

The Verdicchio di Matelica di La MonacescaVerdicchio di Matelica from Fattoria La Monacesca is an intense straw yellow color; on the nose, it smells of peach, plum, orange blossom, and fresh aromatic herbs, with a slight underlying mineral sensation. In the mouth, it has a good balance between acidity and softness, with hints of freshly cut grass and an almond finish. Enjoy it today, for example paired with a herb-marinated grey mullet carpaccio, and then in a few years, pairing it instead with roast rabbit.