Organic Verdicchio di Matelica "Casa Lucciola 2020" DOC

SKU CL250621

Elegant, complex, mineral with nutty notes. A fine Verdicchio which is drinking well now but has potential to age very well.&

Spontaneous fermentation wine, vinified in the traditional way, aged in steel for 9 months, aged in bottle for 3 months, light filtration. Satin cap.

The price is intended per bottle, minimum order quantity 3 bottles, free shipping costs for a minimum order quantity of 6 bottles, mixture of vintages is possible.

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Vini buoni d'Italia: 4 star
Decanter: Silver 91 points

This pure Verdicchio is the authentic expression of one of the native white grape varieties that best represents the history of Marche enology.
The soft pressing preserves the aromas and acidity of the must; the following spontaneous fermentation with indigenous yeasts, monitored daily, guarantees the respect and exaltation of the varietal characteristics. Verdicchio Casa Lucciola is characterized by a bouquet of floral notes of mimosa, dandelion and melon; soon a refined mineral-sulphur opens up and gives it personality and fabric (qui è nel senso letterale di stoffa, ma in italiano andrebbe bene tradurlo con distinctiveness. On the palate it immediately expresses good structure and sapidity with a soft texture. Final of exotic fruit and anise.

Description of the wine

Appearance: intense straw yellow with greenish hues
Nose: The nose has primary aromas of slight intensity, fresh and well defined. Characterized by green and citrus fruits.
Taste: The palate stands out more than the nose, with a well-integrated alcohol content, refreshing acidity and more intense aromas with an initial trace of evolution in the bottle and a marked minerality.
Casa Lucciola Doc 2020 has a good balance between fruit and acidity, a well-integrated alcohol and a persistent and mineral almond finish.

Pairings: perfect with fish-based first courses or soups from the Marche coast, medium-aged cheeses, cold cuts or white poultry meat
 

Grapes: 100% Verdicchio
Altitude: 430 m a.s.l.
Exposure: south-west
Vineyard: 4 hectares
Soil: mainly clayey, with patches of sand, rich in limestone
Breeding: mono and bilateral guyot
Yield per hectare: 75 quintals per hectare
Harvest: first week of October. Grapes harvested by hand in small boxes with selection.

Vinification: The grapes are harvested by hand in small crates and processed quickly to preserve the unique characteristics of the fruit, respecting the territorial origins. The soft pressing guarantees respect for the aromas and natural acidity of the musts. Subsequently the static clarification of the must at 10° C for 24 hours and the fermentation are monitored daily.
Ageing: aging in steel tanks for 6 months with frequent bâtonnage to keep the noble lees in suspension and limit the use of sulphites, aging in the bottle for 3 months
Alcohol: 13% vol.
Production: 6.000 75 cl bottles.
Serving temperature: 12°C