The latest wine born from Verdicchio grapes, this time with a small addition of Trebbiano, is the "Mai Sentito!" .

Sparkling wine refermented on yeasts (ancestral method), it stands out for its great crunchiness of fruit supported by the typical sapidity of the company's wines.

A fresh and convivial wine, which in its immediacy tells the salient features of the territory.

Contains sulphites

Production area: hills and foothills in the Castellaretta district (about 442 meters above sea level) in the municipality of Staffolo.
The vineyard has an extension of about 1 HA.
Harvest: 80 quintals of grapes per hectare.
Soil: of calcareous-clayey origin

Harvest: Carried out manually in the optimal ripening period.

Aging: After harvesting and pressing of the grapes, spontaneous fermentation takes place, with the “pied de cuve” technique; at the end of the fermentation the wine is bottled so that it can finish the fermentation in the bottle and thus become sparkling. This part of the fermentation has a variable duration ranging from a couple of weeks up to even 40-50 days. During this step, the wine remains in the cellar to refine, with the bottles horizontally in order to facilitate contact between the wine and its lees. Refinement before sale lasts at least 6 months.

Organoleptic examination
Pale yellow color, veiled.
Intense, very persistent, fine, fruity with hints of yeast, bread making, wild fennel.
Dry, sour, refreshing, quite soft; great persistence, very balanced, fine.

Food matches: The evolution of taste - olfactory characteristics makes this product suitable for fatty dishes based on cured meats, or any fish-based dish; excellent as an aperitif.