We do a lot of experimentation together with our winemaker Goffredo, because we like to understand what we can do and what is the potential of the grapes grown at Casa Lucciola. Walking in the vineyard and tasting we are learning which are the most suitable sections to make all the types of wine we want to make (in addition to the D.O.C. and the Riserva we make a wine which macerates on the skins and a pet-nat, for the moment!). Every year we look for a perfect ripening and select the best bunches to give life to that magical process of the transformation of the must into wine called fermentation. From four hectares we select the best grapes to produce about 12,000 bottles: the age of the vineyards and the obsessive selection does not allow us to make more. Casa Lucciola is equipped with an 11 Kw photovoltaic system that meets the energy needs of all productive processes. To produce as little waste as possible, each by-product, such as pomace or pruning shoots, is composted to create humus.
It took 5 years before we had a harvest that made us feel satisfied and proud of our job. The commitment to quality is sometimes crazy. There would be many shortcuts, but in the end you can’t lie about what you do, because when you drink what you produce, you realize it. Verdicchio is the main grape of the Marche region and Verdicchio grown in Matelica is one of its greatest expressions, something that has existed for centuries. When I started producing wine I didn’t have in mind a target, a palate, something to copy, to make it the same, I simply trusted to bring to the cellar what the vineyard and the season had to offer to us. Through spontaneous fermentation, resting on the fine lees and slow aging in concrete tanks, we are able to obtain the wine we like to drink. We mainly work with the senses: the nose, the taste, the colors. We work with rhythms and with time: the wine must be followed with continuous tastings to understand where it is going, especially in the first period. And if it wants to go through some malolactic fermentation, we let it go.
Bottles rest for a few months before being ready for selling.