In the heart of the Verdicchio dei Castelli di Jesi region (now down to c. 2500 ha) in the Marche, comprised of c. 15 villages/comunes, lies Staffolo at 380 m asl that accounts for at least 20 cantine (of the c. 180 total in the Consorzio). One of which is La Staffa, owned by the Baldi family since 2004 when Mario, father of Riccardo, & Marina his mother, bought the 4.5ha property. Riccardo arrived in 2010 fresh from his Chemistry studies in Ancona & proceeded to build a new cantina in 2012 & increase the estate to 10ha by 2017.
The vineyards being located on sedimentary calcareous clay, principally in the contrade Castellareta & Salmaggina. From vintage 2016 they ferment their Verdicchio using wild yeast.
Verdicchio dei Castelli di Jesi, Staffolo
Verdicchio dei Castelli di Jesi Riserva ‘Rincrocca’, Staffolo
Verdicchio dei Castelli di Jesi Riserva ‘Selva di Sotto’, Staffolo
Montepulciano ‘Rubinia’, Staffolo
‘Mai Sentito’ Verdicchio Frizzante, Staffolo
2017 Verdicchio dei Castelli di Jesi Classico Superiore – tasted May’18, 13%abv, translucent greeny white; the nose bristles with energetic, pretty, pebbly lime-stone botanicals, & of course a lick of Adriatic sea salt…recalls Riesling or Chablis esque. Beautifully dry from certified organic fruit, exciting light/med bodied, sapid soapy citrus fruit, with a sherbet, space dust tang & salivating lime skins! Eccellente!
2016 Verdicchio dei Castelli di Jesi Superiore – bottled Feb ’17, c. 30k bts, from 12 yo vines in front of the cantina (NE), stainless-steel & cement, wild yeast ferment: crunchy lime/mealy fruit, Chardonnay like, salato/salty, very bright & lively, some say Picpoul esque but I err towards Chablis!
Acidità 6 g/l.
Zuccheri 1,5 g/l.
So2 totale 65 mg/l.
So2 libera 28 mg/l.
2016 Verdicchio dei Castelli di Jesi Classico Superiore Riserva ‘Rincrocca’ – tasted Nov’18, having been bottled in July’17: from the single Rincrocca vineyard, close to the cantina in Staffolo, planted in 1972, only 6k bottles of the fine 2016 were made (down 30% from 2015). A good vintage, refreshed by intermittent rain showers, giving a low pH (2.99), good acidity (TA8), balanced by 2.5grams RS. The Verdicchio must was vinified on its fine lees in cement for close to 10 mths. White currant, mealy, cornflower aromas. In keeping with the nature of the vintage, the palate is racy & energetic, but needs time to unfold.
2015 Verdicchio dei Castelli di Jesi Riserva ‘Rincrocca’ – bottled Aug ’16, c. 7k bts, from 45 yo vines at c. 46hl/ha (vs 65 hl the norm), 12 mths in ciment (of which 6 on lees), 12 mths in bottle prior to June ’17 release. Rincrocca is the name of a hill close to the cantina. Compact, riper, fuller than the straight Verdicchio, slowly reveals itself, mealy, white currant, mandarin skin even, suave, lessy, salty/brine…Chablis Valmur?
Acidità 5,1 g/l.
Zuccheri 0,7 g/l.
So2 Totale 75 mg/l.
So2 Libera 25 mg/l.
Alcohol 14 %.
2016 Verdicchio dei Castelli di Jesi Superiore San Paolo – first produced in this vintage, from the comune of San Paolo, from 30 yo vines, fermented in cement, wild yeast, notable weight of fruit, flesh, materia!
Verdicchio dei Castelli di Jesi Riserva ‘500m SLM’