Verdicchio di Matelica
The story of the Marchionni family, the owners of Collestefano, is a path of redemption. As a family of farmers, the Marchionnis arrived in the 1960s at Rustano di Castelraimondo (MC), in the valley of Verdicchio di Matelica. This hard-working family managed to acquire, in 1978, the small hillside village that has always been called “Collestefano”. In 1998 Fabio Marchionni, son of the owners and fresh graduate from Oenology, bottled his first vintage of Verdicchio di Matelica.
In Collestefano we have always followed organic practices and we also gained the certification in 1995. Our vineyards are part of a broader self-sustainable, eco-friendly and balanced system. The soil is treated only with organic manure, thus minimizing the presence of copper.
The Farming ethos is no synthetics and no systemics. Agriculture is an altered landscape—there's no doubt about that—but working with farmers that foster a healthy ecology in that altered landscape is of utmost importance to her. Sustainability is key!
Pale straw-yellow, luminous as always, it offers a very delicate bouquet that will fully unfold with time, featuring hints of fern, anise blossoms, and cardamom over a background of citron.
On the palate, it shows slightly more body than usual, while maintaining the hallmark energy and vibrancy. The finish is fresh and impressively long, alternating notes of citron, cardamom, and a touch of green pepper.
For the grape nerds out there:
Organic production since 1995
Vineyards: 20 hectares of Verdicchio di Matelica in Collestefano and Rocca Franca (420 m a.s.l.)
Variety: 100% Verdicchio di Matelica, from Matelica clones chosen by massal selections.
Soil: a mixture of sand, loam, and clay, rich in limestone, north-east exposure.
Vine training: double overturned traditional/guyot mono and bilateral.
Harvest: manual in small crates.
Vinification: free-run must, pressing, slow fermentation at low temperature, maturation in steel (4 months “sur lie”), bottle ageing.
Alcohol: 13,5% vol
Acidity: 6,5 g/l (no malolactic fermentation)
Volatile Acidity: 0,2 g/l
PH: 3,20
Dry extract: 21 g/l
Sugars: 0,5 g/l
Production: 130.000 bottles 75 cl