Tasting Notes
Produced from an ancient clone planted in the early 70s and trained in the guyot method, this is an exceptional expression of the grape. Almost Chenin like in a way on the nose, with lime zest, chamomile flowers, good weight and an almost resin-y mouthfeel and dusty struck rock finish. Aged for a year in concrete and 18 months in bottle before release.
More Info
Vigneron Riccardo Baldi is a rising star, according to Decanter magazine, and we couldn't agree more. He's seriously stepped up the game since taking over from his parents who were really just hobby winemakers, and is devoted to promoting the Verdicchio grape. Located in the rolling hills of Staffolo in the north of the Marche region, La Staffa is an organic winery in the heart of the Verdicchio dei Castelli de Jesi appellation. This area is much influenced by its close proximity to the Adriatic, its high elevation and clay and chalk-rich soils that imbue the wines with a distinctive character. "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. Owner and winemaker Riccardo Baldi tends 12 hectares of vines around the town of Staffolo, growing at 400 to 550 meters through all-organic, verging on biodynamic practices. These are primarily clay soils with a high percentage of calcium carbonate, which Baldi translates beautifully into the finished wines. The best part is that no matter how enjoyable these wines are upon release, they get even better with time. There are no slouches in this portfolio." - Eric Guido, Vinous.com, May 2024