Picture the quintessential clarity of the Collestefano style, blended with the fresh and vertical characteristics found in white wines from cooler climates. Add to that the delightful and flavorful essence of a snack-worthy wine.
This Litrozzo Bianco from Collestefano fills a void: it's a wine brimming with citrus and bready notes from start to finish, delivering a delectable and intimate experience, all while upholding the company's impeccable craftsmanship. Once you uncork it, be prepared—you won't be able to resist.
Here are some key details:
- Organic Farming: Since 1995.
- Vineyards: Spanning 20 hectares of Verdicchio di Matelica in Collestefano and Rocca Franca (situated 420 meters above sea level).
- Grape Variety: 100% Verdicchio di Matelica DOC, featuring native Matelica clones selected through mass selection.
- Soil: Medium-textured (sand-silt-clay) and rich in limestone, with a north-eastern exposure.
- Training System: Traditional double upside-down/mono and bilateral guyot.
- Harvest: Hand-picked into small boxes.
- Winemaking: Includes pressed must, pressing, slow fermentation at low temperatures, maturation in steel (4 months "sur lie"), and bottle aging.
- Alcohol Content: 12.7% vol.
- Acidity: 6.0 g/l (no malolactic fermentation).
- Volatile Acidity: 0.2 g/l.
- PH: 3.27.
- Dry Extract: 20 g/litre.
- Sugars: 0.5 g/l.

- Production: Limited to 14,000 bottles of 100 cl each.

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The little town of Matelica is in the Marche region, just east of Umbria. This region produces fine, mineral wine from the Verdicchio grape. It is also grown (with rather different results) around the town of Jesi, nearer Ancona and the Adriatic. Acid is a word that is mostly avoided when writing about wine (see Glossary), but the acidity of this wine is what makes it so lively and distinctive, and so good with food.
Fabio Marchionni took over the family vineyards from his father a few years ago, having just graduated from the new enology school in Ancona and done his apprenticeship in Germany. He keeps yields extremely low, less than forty hectoliters per hectare, and makes wine with painstaking care. You could eat off the floor of the winery (and hygiene is very important when making this kind of white wine).