The Marche-based winery Garofoli, in Castelfidardo (in the province of Ancona), has really deep roots, dating back to the 19th century, since already around 1870 Antonio Garofoli was responsible for producing and selling wines in those areas. The real patriarch of this winery, however, is his son Gioacchino who, in 1901, expanded and reorganized his father’s business, making it merge into the Gioacchino Garofoli winery. Since then more than a century has passed and this winery continues to be possessed by the Garofoli family, with the fourth generation (Carlo and Gianfranco) that owns all the shares of the company, and the fifth that, since 2005, began to entry into the company.
The winery cultivates on its own large part of the grapes necessary for the production of their wines, but also resorts to selected Vine growers who, for a long time, have sold their grapes exclusively. The extent of the owned vineyards is about 50 hectares scattered in 4 different locations, between the municipality of Ancona and Castelfidardo, each of which is intended for the production of a specific type of wine. The vineyard practices followed, are inspired by a wise mix between the respect of traditional agronomic practices, handed down jealously from father to son by the farmers of those lands, and the use of technologies of the most recent conception, all in order to promote the most correct and healthy development of the grapes.
Almost half of the entire production of the winery is given by the wines based on Verdiccho and, among them, a place of great importance is occupied by the Podium one, a Verdicchio dei Castelli di Jesi Doc Classico Superiore that comes from grapes grown in a vineyard of 20 years of age, on sandy-calcareous soil, located in Montecarotto. After a slightly postponed harvest, which potentially allows wines with a higher structure and complexity, the grapes are processed in one of the two wineries owned, that of Serra de’ Conti, entirely dedicated to the processing of this specific type of grapes. Here, after the soft pressing of the whole bunches, the must is cold-cleaned and then fermented at low temperature. The obtained wine is aged for 15 months on the lees, in stainless steel tanks, at a constant temperature of 10 º C, then, after bottling, refines another four months before its marketing.
The 2015 vintage has a very intense straw yellow color, with golden reflections, and a variety of hints that start with peach and yellow plums overripe, kumquat and chlorophyll, with a side of wildflower honey, cedar, and a slight echoes of sulfur and wet silex. The taste immediately shows both the softness, given by the late harvest, and the mineral sapidity, typical of the vine, accompanied by a good acidity and, as the sip unwinds, by an almond note; all while the citrus and the ripe yellow fruit return by retro-olfactory way, following the sip until a closing, always typically almond-shaped, of good length.
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