La Staffa Verdicchio

From the wine importer:

The Story: My love of Verdicchio is well-known. I think it must
be one of the great grapes of Italy, possibly the world. You can
do anything with Verdicchio: dry wine, sweet wine, still wine,
sparkling wine, fresh wine, and wine to age. It is an amazing
grape and I wanted to find the next great Verdicchio producer,
so I asked a friend who is a Verdicchio producer whose wines I
already loved to tell me who he thought that person was. He
told me he knew just the person, Riccardo Baldi. Riccardo is less
than 30 years old and already recognized internationally as the
rising star of Verdicchio. He farms his small vineyards organically
and produces some of the best Verdicchio wines you will find.
Production is very small, but you will find the wines worth waiting
for each year. The Verdicchio wines are fresh and pure with lots
of minerality, acid, and herbs that pair very well with the citrus
and stone fruit aromas and flavors. Everything here is done by
hand. The vineyards are red clay with lots of limestone and
range 300-450M.

Vineyard: Sites in the Contrada of Castellaretta located in
the municipality Staffolo in the Province of Ancona covering a
total of 8ha with diverse exposures and sitting at an average of
400masl. The oldest vines were planted in 1972 and the youngest
in 2010. Soils have a saline component important to the wine as
well as a high presence of calcium carbonate typical of the
Castellaretta / Salmagina area. Grapes are hand-harvested and
hand-sorted.

Vinification: Grapes were softly pressed followed by static
decantation of the must. The juice was fermented with
indigenous yeast in both stainless steel and concrete tanks.

Ageing: 3 months in stainless steel tank prior to bottling.
Everything else you want to know about this
wine: This wine is an expression of every single plant, exposure,
and terrain coming from individual fermentations of each. The
final wine is a blend from 10 or 12 tanks representing each
aspect in one harmonious wine representative of its terroir.