Io Sto con i Lupi Marche Rosato IGT 2024

Bang in the middle of Central Eastern Italy, Le Marche sits somewhat unfairly in the shadows of its regional neighbours Tuscany and Umbria. With the beautiful Adriatic coast to the east and the rugged Apennine mountain range to the west it brings a range of soils, indigenous grapes and microclimates. Moving inland from the coastal chalk and limestone it boasts a number of DOC/DOCGS mixed between reds and (more numerous) whites. On the red side the ubiquitous Montepulcianco and Sangiovese dominate in wines like Rosso Conero and Rosso Piceno whereas on the white side Pecorino, Bianchello, Passerina and certainly the star of the show Verdicchio, might even consider Le Marche their spiritual home. At 30, Nico Speranza left a corporate job in Milan to pursue winemaking in the countryside - a decision he says many are making these days. Set among the steep hills of Monsampietro Morico in Le Marche, the winery was founded by his grandfather, Domenico Speranza. Nico’s goal is to make “conscientious wine, the most natural way possible, without ulterior motives and shortcuts.” His cuvées are inspired by poets, often from Piedmont, and lyricists, such as Nick Cave, reflecting his poetic approach to winemaking. With an annual production of just a few thousand bottles, Nico's wines evolve each year, using local Le Marche varieties like Sangiovese, Montepulciano, Pecorino, and Incrocio Bruni (Verdicchio-Sauvignon), as well as some Petit Verdot. Sustainability is key, with geothermal and solar energy powering the winery. || Tasting note: Deep; golden yellow; rich honeyed nose; yellow plum; cooked pineapple. Thick savoury; rich butter; and green; depth; warm with touch of alcohol; very long persistant finish. || Winemaking Detail: The Pecorino is cane pruned (Guyot) & picked in early September. When the grapes arrive in the cantina they are destemmed and lightly pressed and left to cold soak on the skins at 6c with the berries fermenting inside the skin but without the addition of sulphur. Fermentation takes place at approximately 12c for 60 days. The wine is aged on the lees for 12 months, partly in steel and partly in new French oak (burgundy style). || Features Yellow Plum Pineapple Butter Honeyed Rich