||Clay and limestone. Important is the saline component, high presence of calcium carbonate in the soil, typical of the Castellaretta-Salmagina area.
||Soft pressing, static settling of musts, fermentation with indigenous yeasts (spontaneous) in steel and cement.
||In cement tanks for 3 months, bottling.
||Price La Staffa Verdicchio Castelli Jesi Superiore 2018 € 9.82