La Staffa, Staffolo (Marche), founded 2004 by Riccardo Baldi. Farming philosophy he calls "ABC" — artisanal, biologico, classico.
The wine: 100% Verdicchio, single vineyard planted 1974 at 500m on stony soil, fermented and aged in concrete tanks.
Tasting notes: full-bodied, ages well; house style leans rich fruit with Verdicchio's characteristic gentle bitter almond note on the finish.
Food pairings: seafood risotto, grilled branzino or other fatty white fish, roast poultry, aged pecorino — the richness and concrete-tank texture stand up to more than a typical Verdicchio.
"Single vineyard, 50 year old vines. Aged in concrete egg. Tension, acidity, mineralty. Really gorgeous wines to experience. They have been described as 'Mersault in a line up as chablis, with a finish that goes on and on like a prog rock drum solo' lol ~Anonymous
Subtle notes of white pepper and seaweed, elegant iodine minerality, fresh flowers, assertive lemons and lime peel. Full-bodied, it shows vibrancy and zesty acidity soaked with sea breezes. Polished texture yet chewy and consistent. Warming yet balanced finish. Drinkable now but best from 2026." - James Suckling
Certification: Organic (Biologico)
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