Production
Grown on clay and chalk soils, the Verdello was recently planted in 2018, while the Procanico was re-grafted onto the Petit Verdot after a careful selection process. The grapes are hand harvested and they use a direct press for the Verdello and 2 days of maceration for the Procanico. The wine is then fermented in steel tanks and aged in stainless vats for approximately 7 months. The grapes are grown organically and Agricola Ficomontanino are in conversion to organic.
Tasting notes
The 2024 is a wine that you’ll either quickly reject or find yourself beguiled by! It smells of Bretton Cider … very good Bretton Cider … but Bretton Cider nonetheless, and that’s usually a no-no for us. The thing is though, persist for a moment and the flavours are lovely, and the wine ‘lands’ really smoothly and delicately and with no further hints of ‘funkiness’ at all. It’s a wine that will very much satisfy the ‘natural’ crowd but with a tiny bit of pitch rolling will also thrill people looking for something just that little bit different. The 2025 when it arrives is a different animal … more oxygen/a less reductive fermentation and the cidery notes on the nose are gone. The wine feels cleaner and crisper as a result … (also the label changes subtly). Funny then to find ourselves ever so slightly missing what is arguably a wine fault … for us, in the end, the 2025 is a ‘better’ wine but that slight funkiness of the 24 definitely has its charm. When we first met Maria, we were excited by the real sense that this was a winery full of ideas, full of potential and somewhere that was definitely ‘going somewhere’. The ‘development’ of Zacinta Revi (or just Revi on the new label) only reinforces our excitement and enthusiasm for this beautiful estate.
Food match
The 24 … ideal with some good tangy salami and a mixed antipasti platter. The 25 … Spaghetti alle Vongole.
