In the elevations of the Marche hills, Leopardo Felici takes the course of greatest resistance to ensure that his viticultural and winemaking perfectionism is fully exercised. Outstanding terroir too plays a part in allowing the beloved (and wildly undervalued) local grape Verdicchio to express its opulent fruit, aromatic charm, textural layering and mineral overtones in every vintage of their two estate wines. Exceeding normal practices and rules on every front, Felici not only manages to make ‘vino biologico’ with utter cleanliness and clarity of flavour, but more generally bring to vineyard and winery that incomparable quality of only the very most gifted producers: overwhelming, genuine and palpable love of their work.
What The Critics Say
94/100 Decanter, Tom Hyland
"From a relatively new estate, one of the area’s purest, most focused examples of Verdicchio. A single-vineyard offering with beautiful perfume of jasmine and lemongrass. Brilliant complexity, lovely finesse; a great example of the subtle complexities of this variety."
17+/20 JancisRobinson.com, Tamlyn Currin (2015 vintage)
"From a single vineyard, 50-year-old vines. Organic. Fermented on the skins for two weeks, aged in vitrified cement tanks on lees for 12 months. Six months in bottle before release.
Mimosa and cashew nut and lemon peel on the nose. Long and compact in tight-knit folds, a framework woven of tarragon and lemon zest. Herbal and crystalline and quite closed at the moment, but there are notes of quince and green apricot. You could drink this now, but it would be a shame. There is so much more to come if you can hold on to it for a couple of years at least. (TC)." Drink 2020 - 2027
JancisRobinson.com, Tamlyn Currin
(From an article about the lower-priced estate Verdicchio 2016) "Throw the raciness of Riesling, the breadth of Chenin, and the seriousness of Chablis across a blank canvas and swirl – you'll get Verdicchio: salty, powerful, intense, wire-cutter acidity, bitter almonds, cool citrus, and above all, the capacity to age into something quite extraordinary. . . At first glance it barely caught my attention; pale, faint pear, faint almonds. In the mouth, to begin with, it was pure tension. The liquid version of a wire sculpture, glittering with acidity. But very quickly it began to build in the mouth, layering nuttiness with sweet lemon over zest and then sunflower seeds. Tension turned to intensity that lingered long after the wine had gone. -- This wine, so delicious and intentional now, will get more complex and interesting with age. At each stage of its development it will be a brilliant food wine. While it's young, think fresh spring green: peas and pea shoots, asparagus, dishes made with lots of fresh herbs, green pesto, lemon zest, ricotta and delicate seafood. As it ages it will be able to take richer dishes: pork belly with braised fennel, lobster, scallops in creamy dill sauce, a hard mountain cheese. Or you could sip it quite happily by itself, especially this young, because it's so zesty. All this for less than £15. Ridiculously good value."
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