‘Buca’

Verdicchio (dei Castelli di Jesi), Marche, Italy 

We love seeing the classics taken, twisted and renewed, just as beautiful as they ever were. Cantina Tenuta San Marcello came to be in 2008 through the collaboration of Massimo Palmieri and Pascale Marquet. Initially cooked up as an agriturismo, their aim shifted to the production of TaStY, low-intervention, local wines. FUN FACTS! Making use of regenerative agriculture, the soil is nourished with lobster humus (!) and green manure, while the biodynamic preparations include herbal teas and propolis, with the aim of minimizing the use of copper and sulphur! Gently pressed, the wine spends three days on skins picking up tannin, six months on fine lees gathering strength and a further two in bottle settling into its new form. Pineapple marmalade, crusty peach pie, hay, fresh figs, grassy butter & a tsunami sized wave of lemon beating against a cliff. Why fight it, enjoy with a steaming plate of pasta Amatriciana.