Three clones of Trebbiano: Spoletino, Trebbiano d'Abruzzo and Trebbiano Toscano. Spontaneous fermentation with 10 days of skin contact before vertical press and aging in fiberglass. No added sulphur and no filtering or fining. Crown cap closure to indicate the jovial and rustic nature of the wine.
Conestabile della Staffa
The winery dates back to the 1700’s but during it’s heyday in the 1800's, the Conestabile della Staffa property totalled over 700ha of mixed agricultural land, of which over 100ha were under vine. In the post-World War era wine production dramatically decreased. The last produced vintage from the old cantina was in 1956. From 1956 until 2015 no wine was produced on the property, instead the grapes were sold off to the local co-op for this entire period.
Today, Conestabile della Staffa is being reborn, re-envisioned by the work of Danilo Marcucci and his wife Alessandra, who is a decedent of the original owners of the winery.
The wines are made in the most natural way, adhering to methods that Danilo has learned over the course of 20+ years of winemaking and farming experience from some of Italy's great 'masters' (Lino Maga, Eduardo Valentini, Cappellano, Vittorio Mattioli). Native grapes (grechetto, trebbiano, ciliegiolo sangiovese, Gamay del Trasimeno, canaiolo, sagrantino) are the backbone of the property, a truly inspirational project with a bright future. No yeast, no chemical corrections, no sulphur. "No technology", as Danilo would say.