Marco is a naturalista in Umbria, just outside of Perugia, in a town called the House of the Devil (Casa del Diavolo). He has taken over various high-altitude vineyards around him. His cellar is filled with re-conditioned small cement tanks – the kinds that farmers would use for home production – except Marco has dozens of them, so he can follow each parcel per tank up to bottling.
60% Moscato and 40% Trebbiano.
clay - limestone soils, 300m above sea level
extended 30 days whole bunch skin-contact.
The Trebbiano is from abandoned 40 –50-year-old vines. The farming is practicing organic & biodynamic, and fermentation is done with ambient yeasts and partial whole-cluster in cement. Matured eight months in old barrels. No so2 added.
Aromatic, floral, dry honeycomb. Made for a cheese board with some aged, hard nutty cheese and funky washed rinds.