Wines

91 Points! Sweet, bordering on syrupy, but nicely held in check by sufficient acidity, allowing the coffee, sassafras, vanilla and clotted cream flavors to glide effortlessly through the expressive finish. Drink now. - Wine Spectator

From Wine Enthusiast top NA wines: Digital Senior Editor Sara Ventiera was blown away by this offering when she sampled it at Anajak Thai in Sherman Oaks, California, where sommelier Ian Krupp put it on the menu.

“Produced by serious winemakers out of Alsace, it’s light and crunchy with nice bubbles,” Ventiera says. “I was surprised by how closely it resembled the real thing—and it paired perfectly with the spicy drunken noodles and laarb meatballs.”

92 Points! Apples and citrus peel on the nose, together with creamy minerals and floral notes, following through to a medium to full body with a silky texture and plenty of enduring fruit flavor. Sustainable. - James Suckling

La Staffa’s ‘Rincrocca’ is a selection of old Verdicchio vines, planted 1972. The site is planted with 5 different clones of Verdicchio, 2 of these clones are not available in the market anymore. Notes of almond, citrus, green apple, and herbs, with fresh acidity and a long finish. Delicious as a dry aperitif, or drink with most any seafood dish or roast chicken. 12 months in cement, 10 months on the lees, and 20 months in
bottle, less than 500 cases produced.

From the importer: 'Mai sentito’ means ‘unheard of,’ and this sparkling Verdicchio, bottled before the second fermentation is finished, is certainly the first of its type I’ve had. It’s not some random hipster experiment, though, it’s an intentional, thoughtful, delicious bottle of wine. The Verdicchio variety supplies the green apple and herbal notes you’d expect, along with lovely fresh acidity; the maceration of the yeast in the wine as the fermentation finishes adds texture and background notes. Excellent aperitif, would pair perfectly with all manner of antipasti. Nice job, Riccardo.

From the importer: La Staffa's Verdicchio di Castelli di Jesi is grown organically in limestone-rich clay soil at about 400 meters (1,300 feet) above sea level, close to the altitude at Colle Stefano, which is about an hour away (and much closer as the crow flies). High altitude vineyards preserve acidity during the growing season, and La Staffa has almost the same lip-smacking, fresh, green-apple zing as Colle Stefano.

The grapes are picked into small boxes, pressed immediately, and fermented using indigenous yeasts at cool temperature in a mixture of stainless steel and cement tanks with temperature control for about 15 days. The wine is bottled in the spring following the vintage after aging on the fine lees for about six months. The wine in tank is left outside during the winter for a mild natural cold stabilization, and is roughly filtered (not sterile filtered). 

Verdicchio bears the color of pale straw. Distinctly aromatic (almond, citrus, green apple, herbal notes on both nose and palate); medium weight, fresh acidity; long finish. Makes a delicious dry aperitif, or drink it with most any seafood dish, seafood pastas, or roast chicken.

95 Points! Run since 2021 by Ondine de la Feld, whose uncle Stefano Aymerich di Laconi acquired the 230ha estate in 1973 with his wife Beatrice Lucangeli, Tavignano has been certified organic since 2018. It lies at 300m near Cingoli on a hill that commands an all-round view of the surrounding area, close to the river Musone. Its best parcel of Verdicchio vines overlooks the river, the Latin for which, ‘Miscus’, gives its name to the wine. Fermented in stainless steel tanks, where it spends 12 months on its lees followed by a further 18 months in bottle. AH Very complete and complex Verdicchio, fine combination of crisp, fresh fruit, some nutty hints and a mineral undertow. Drinking well now, with the potential for several years yet. SB Herbaceous aromas, then citrus and mineral flavours. Very pure, clean and balanced. MG Fragrant, herbal pineapple and white peach aromas. Ripe and juicy with good freshness still, very clean and shapely. - Decanter Magazine