La Staffa ‘Mai Sentito!’ Frizzante
Production notes
Grapes were softly pressed, spontaneously fermented following the “pied de cuve” technique. Towards the end of fermentation the wine is bottled in a way that can end the fermentation in the bottle and become frizzante. The process lasts 2 weeks to up to 50 days.
Aged in the cellar at least 6 months in the bottle with its yeasts to develop prior to release.
“Mai Sentito!” means “never heard” in Italian because who has heard of a Verdicchio pet-nat? The yeast is not disgorged so the wine pours a little cloudy.
| Vintage | NV |
| Varietal Composition | 80% Verdicchio, 20% Trebbiano |
| Appellation | Marche |
| Designation | IGT |
| Alcohol | 11.50% |
| Wine Style | Petillant-Naturel |
| Volume | 750 ml |
| Cases Produced | 1250 |
| Country of Origin | ITALY |
| State of Origin | N/A |
| Artificially Carbonated | No |
| Sparkling Wine | No |
The hillsides of the foothills in the Contrada of Castellaretta located in the municipality Staffolo in the Province of Ancona covering a total of 1ha at an elevation of 442masl. Grapes are hand-harvested and hand-sorted at the optimal ripeness for this pet-nat.
