Fattoria La Monacesca
Le Marche is essentially a one–white grape zone—dedicated
to the production of the Italian native Verdicchio. It
suffered a loss of character in the 1970s, falling prey
to the mass production that negatively impacted the image
of many Italian wines. However, conscientious techniques
support a distinctive expression of the varietal that is
far removed from its light, crisp, and rather unimpressionable
persona/validating its inherent capacity to go beyond.
Fattoria
La Monacesca is situated in the Matelica region of Le Marche,
an area noted for its marine- and marl rich soil. The soil
specific to the La Monacesca estate enjoys a high concentration
of potassium, a mineral presence that enables the grapes
to realize a high concentration of sugar and intensifies
the vines’ resistance to cold, drought,
and parasites.
Despite Matelica’s seeming propensity for quality
wine production, La Monacesca was the first quality winemaking
endeavor in the region. Founder Casimiro Cifola was afforded
exposure to the area’s potential through wines produced
for local consumption. Focusing initially on Verdicchio,
Cifola released his inaugural bottlings in the late ’60s.
His son, Aldo, began assisting his father in the early ’80s,
eventually directing the rebuilding of the cellar. Monacesca
is known for producing Verdicchios that offer genuine varietal
character and a reflection of the relevant terroir.
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