2024 Stefano Zoli Verdicchio di Matelica, Marche, Italy Bigallet Four to eight hour maceration

Four to eight hour maceration on skins

The fruit was left between a 7-10 days with a bit of hang plunging in the latter days

The grapes are direct pressed then the juice partially ferments in stainless steel

and the choice to plant to a mix of varieties make this a unique wine

2024 Stefano Zoli Verdicchio di Matelica, Marche, Italy Bigallet Four to eight hour macerationStefano is trying to make the Chablis of Italy, he says beaming, taking inspiration from the mineral dense regions of Northern Burgundy. From his first vintage, to the one coming onto market2022today, the vigorous character of these 70+ year old vines has allowed Stefano to make a savory, vinous, and electric cuve of Verdicchio. From his perspective, the winemaking begins in the vineyard, and all three vineyardsVigna Belrespiro, Vigna Cordovani, Vigna