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Color: Straw yellow.
Smell: The nose expresses complexity and intensity with notes of anise, cedar, and dried fruit.
Taste: Extremely powerful and rich in structure on the palate, very deep and long persistent.
Food pairing: The mineral finish, expression of the territory, makes it logically suitable for combinations with important fish dishes, but thanks to its structure it can be accompanied very well with sweet cheeses and white meats.

Production area: Municipality of Matelica, Contrada Monacesca.
Surface: about 17 ha.
Exposure: North-South.
Altitude: About 400 meters above sea level
Soil: Mainly clayey.
Training system: Arched or inverted espalier.
Age of the vines: 50% thirty years, 50% ten years.
Plant density: around 1800-2500 plants per hectare.
Production per plant: About 3 Kg.
Harvest: First ten days of October.
Vinification: Manual harvest and immediate soft pressing of the grapes without the use of sulfur dioxide; fermentation in steel for 12-15 days at a controlled temperature around 20 ° C; rest on the fine lees until the following spring, natural trigger of the malolactic fermentation in late spring, commercialization one year after the harvest.
Bottles produced: 120,000.

La Monacesca

The La Monacesca farm is located in the municipality of Matelica, in the Contrada Monacesca, about 4 km from the town, along the state road that leads to Fabriano. It has its legal and operational headquarters with storage and bottling in the municipality of Potenza Picena, also within the province of Macerata. The territory owes its name to the settlement, around the year 900 AD, of a small nucleus of Benedictine monks of the Farfense order who, fleeing from northern Italy for the Lombard persecutions, decided to settle in this hermitage by building a small church and a convent (now perfectly restored and part of the company village): this splendid land then took the name of "Monacesca" over time, taken on as a company brand since 1966 when Casimiro Cifola bought the farms and began planting of the first vineyards and the construction of the first wine cellar. The first production of Verdicchio di Matelica under our brand was made in 1973, the starting point of an extraordinary adventure in which Casimiro has been joined since 1982 by his son Aldo, current owner of the company, with the support of which further efforts are being made to technically improving any quality aspect allows to best enhance the characteristics of their fantastic main grape. Over the years other adjacent plots were purchased to form the current surface, new Verdicchio vineyards and other international vines (Chardonnay) were planted, to arrive in 1994, the year in which it was decided to plant a new vineyard in Contrada Valle of red grapes, composed of Sangiovese Grosso and Merlot, to bring to light large and forgotten red vocations of our territory, which in the early 1900s provided a "Rosso Matelica" able to excel in international wine competitions. The current production is around 160,000 bottles per year, intended exclusively for restaurants and specialist shops in Italy and abroad, always produced with the same obsessive care and attention that our loyal customers have graciously recognized for more than thirty-five years. Two generations therefore who have always tried to tell, through their wines, the magic and uniqueness of our Camertina valley, full of history, flavors and scents of other times. This exaggerated commitment and passion has never made us forget that territoriality is a great value to best represent, only if inspired to enhance the concept of pleasantness and balance, which always makes and will make the difference between a good local wine and a great wine. All the work in the vineyards, the efforts in the development of the cellar are and will always be based on ensuring that a unique and unrepeatable taste and aroma coexist in each glass of wine, because this land is unique and unrepeatable, with a profound harmony and elegance that everyone can appreciate and enjoy.

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