• 2023 La Staffa Verdicchio dei Castelli di Jesi Classico
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2023 La Staffa Verdicchio dei Castelli di Jesi Classico

La Staffa’s Verdicchio is produced exclusively from 100% organically grown Verdicchio grapes sourced from vineyards in the Castelli di Jesi DOC area. The vines, which include plots planted as early as 12 and up to 50 years ago and cultivated on rich clay and limestone soils (with some vineyards at around 400 meters of altitude), are hand-harvested and immediately pressed. The winemaking process employs both stainless steel and concrete tanks, with fermentation lasting between 3 and 6 months using indigenous yeasts. In select lots the wine is aged sur lie—in bottle for an additional 6 months—to enhance structural integration, while some production methods incorporate natural cold stabilization by exposing fermentation vessels to winter conditions instead of relying on chemical treatments such as sulfur. This comprehensive approach, which may also include a period of aging exclusively in inert containers, underlines the estate’s commitment to showcasing the vineyard’s terroir through precise viticultural and enological techniques.
$32.00
$32.00
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Specs

Type: White
Grapes: Verdicchio
Winemaker: Riccardo Baldi
Vintage: 2023

Geography

Country: Italy
Region: Marche
Vineyard: Vineyards in the Castelli di Jesi DOC area (plots ranging from 12 to 50 years old, with some at around 400 meters altitude)
 

Farming

Grown organically with 100% organically cultivated grapes using biodynamic techniques and ecological agriculture. Certified under a biologico certificato regime, the vineyards—ranging from 12 to 50 years old and including some 40‐year-old plots—are located in limestone-rich soil and individually hand-harvested. Biodynamic practices enforce a complete ban on chemical herbicides, pesticides, and fertilizers, with natural inputs such as sulfur, copper, herb teas, and infusions applied.
 

Harvest

Grapes are accurately selected and hand-harvested from estate‐owned vineyards and immediately or gently pressed.
 

Fermentation

Fermentation is initiated using indigenous yeasts, either spontaneously or under controlled temperature conditions in stainless steel, cement, or a combination of tanks. Some practices include a 3‐month fermentation period and natural cold stabilization by leaving tanks outside over winter, with minimal use of sulfur.
 

Aging

The wine is aged on fine lees for 6 months in either stainless steel or cement tanks, sometimes followed by 3 to 6 months of bottle aging. In some cases, blend selection is conducted prior to extended aging.