LA MONACESCA
Verdicchio di Matelica

For this beautiful Cru wine, the Cifolas use clusters that come from the high  northwest side of their vineyard of Verdicchio.  The clusters are put in plastic boxes and carried to the winery and immediately soft pressed (Vaslin pressed);  the first and second pressing gives them the product for this wine.  They don’t put any sulphites in the clusters or in the must, because they want the must to ferment and in this way reduce the polyphenolic* charge of the wine. *(polyphenols are substances in wine that impart bitterness - sulphur binds polyphenols to wine).

 

The must is then cleaned with a cold system, reducing the temperature to 2º - 3º C, for 24 hours;  the suspended particles drop to the bottom and then the clean must is removed and put into another tank ready for fermentation. 

 

The fermentation starts with selected yeasts, namely saccaromyles bayanus, normally used in France for sparkling wines, but very useful for this wine because they can work also in a high alcoholic degree environment, and they don’t give the wine any particular fragrance - thus the wine scents are original, coming only from the grapes.

 

The fermentation goes on for 15 to 20 days in 20º - 21ºC temperature, and when this is finished we have the malolhatic fermentation that normally goes on until the environment temperature is 20ºC, and then stopped.  This fermentation will start again the Spring (May or June) and finishes in June or July.  Two months after this the Cru is bottled.

 

La Monacesca has a pale straw color with vivacious bright green reflections.  The bouquet is light, soft and with continuity.  The flavor is intense with a delicious light, dry fruity aroma.  La Monacesca is unusual in that it complements a wide array of foods, from light dishes of seafood, pastas and white meats to the more intense dishes of red meats and cheeses.  Serve chilled.