Conestabile Della Staffa - Monaco Bianco 2021
Conestabile Della Staffa - Monaco Bianco 2021
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A deliciously funky skin contact from Umbria.
Intense aromatics of wildflowers, white fruit, citrus, and stone fruit, along with some spice. Light and dry on the palate, elegantly balanced between acidity and texture. Lemony stone fruit and mineral notes, finishing with a touch of spice.
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Producer Grapes |
Conestabile Della Staffa Trebbiano |
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Country Region |
Italy Colli Trasimeno / Umbria |
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The Fruit Viticulture |
Estate Organic |
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Additions |
Minimal |
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Weight |
Light Bodied |
NERD NOTES
Made from a selection of Trebbiano, Malvasia and Grechetto.
Spontaneous fermentation, 20 days maceration on skins, and no temperature control.
Aged in small 54 liter glass demijohn. No filtering or fining.
ABOUT CONESTABILE DELLA STAFFA
Wines by Danilo Marcucci
These Umbrian wines have a rich pedigree dating back to a unification of two noble families in the 1700s.
Historically, Conestabile Della Staffa produced some of the finest wines in the region, but facing a depleted farming workforce after two world wars, the estate ceased production in the 1950s, selling their grapes over the subsequent decades.
This all changed with the arrival of Danilo Marcucci, however. A passionate wine lover, he grew up in Umbria, and learned the art of natural winemaking from the likes of Vittorio Mattioli. Danilo turned his attention to reviving the 12 hectares of vines, and by 2015 he was able to release the estate’s first vintage in 60 years.
Varietals are made by spontaneous fermentation, with wild yeast, no temperature control and no added sulphur. Ageing occurs in either cement, stainless or fibreglass, or vintage barrels (some over 100 years old), with pure juice with no filtration or fining.
Danilo is a leading light in the natural wine movement in Italy, particularly in the central regions. He has pioneered the movement, helping many neighbouring winemakers make the transition from organic grape growers to ‘hands off’ producers of pure wine.
Danilo summarises his approach as: ‘No chemistry in the vineyard, no technology in the cellar, natural wine.’
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