It’s had the perfect interplay with oxygen during maturation, giving it wonderful secondary development, whilst maintaining freshness, without oxidation.
From a winemaking perspective, this can only be achieved with quality fruit, anything less would see the wine fall about. It also means the wine is more stable wine exposed to air and will last longer once the bottle has been opened. Never makes it more than a night at Wine Decoded HQ!
Granted DOCG in 2009.
The ‘Gaiospino’ is sourced from the Spescia vineyard with south-west facing terraced vineyards looking toward Cupramontana at 250-400m above sea level.
100% Verdicchio the steep vineyards on a Calcareous Marl are cane pruned, video shows balanced vines, small bunches.
Not fertilized for 20 years. No machines on the vineyard. The fruit is hand-picked. Crushed with stalks into modern airbag press.
Although an organic producer, he sees no need to promote the fact. The wine is wild fermented, 20-30% in puncheons on lees for 16-18 months pre-bottling. The wine goes through 100% Malo with a little Sulphur added at bottling.