In 1987 Mauro Galardi planted Verdicchio at Poggiopiano, with the idea of producing on our soils a wine to pair with our local food.
In 2016 Mauro, together with his daughter Martina, decided to go deeper in the research with the production of a long maceration white wine, giving value to skins and seeds – usually discarded at the beginning of a white wine fermentation.

The grapes’ selection in the vineyard as well as the whole wine making process are carried out with the aim of enhancing the contents of skins and seeds as tannins and phenols in general, aromas and their precursors.
Fermentation in stainless steel tanks on skins, with manual punch downs.
Maceration lasts from 3 to 8 weeks, depending on the vintage.
Refinement in second-touch barriques and then in bottle for minimum 12 months.

Certified ICEA (Istituto Certificazione Etica ed Ambientale), as a guarantee of the compliance with the UE Organic Law (Reg. CE 834/07 e CE 889/08).