||Contrada Monacesca, the comune of Matelica
||Vertically-trained arched or double-arched cane.
||Third-fourth week in October. Hand picking of the grapes, which had been left on the vine an extra two weeks until slightly over-ripe.
||They were immediately lightly pressed, with no use of SO2, followed by 20-day fermentation at 20 °C in stainless steel. The wine rested on the fine less until spring and underwent natural malolactic fermentation in early summer.
||18 months in steel and 6 in glass, then officially released December 1, two years from harvest, in accord with regulations.
||It is ideal with non-aged cheeses, cured-meat antipasti, and sauced poultry and veal.
||Price La Monacesca Verdicchio di Matelica Mirum Riserva 2017 € 20.50