Crocifisso 2022

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 simple: 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.
Nico works organically, using minimal copper to protect the fruit. He experiments with microoxygenation, extended lees aging, and even vinifies Sangiovese as a white wine. In the cellar, he adds only a small amount of sulphur (15 mg/l) at bottling. His vines are planted close together to maximise ripening, and everything is done manually in the vineyard. Winemaking Detail: Works organically and by hand in the vineyard without sulphur or copper. Red grape are lightly pressed and taken off their skins quickly; White grapes are de-stemmed; lightly pressed and left to cold soak on the skins at 6C with the berries fermenting inside the skin. Fermentation takes place at approximately 9 C for 60 days. The wine ages on the lees for one year without the addition of sulphur until a minimal amount at bottling (15 mg/L). Uses micro-oxygenation; extended lees aging and vinifies Sangiovese into white wine.

Works organically and by hand in the vineyard without sulphur or copper. Red grape are lightly pressed and taken off their skins quickly; White grapes are de-stemmed; lightly pressed and left to cold soak on the skins at 6C with the berries fermenting inside the skin. Fermentation takes place at approximately 9 C for 60 days. The wine ages on the lees for one year without the addition of sulphur until a minimal amount at bottling (15 mg/L). Uses micro-oxygenation; extended lees aging and vinifies Sangiovese into white wine.

Beautiful pink tinged amber yellow. The nose is warm and rich with red apple skin; rose petals some more tropical banana and pineapple and some vegetal asparagus and olive notes. Gently oily and silky with lots of texture. Fresh green olive continues; with some green pineapple and soft green apple. The acidity comes in a rush at the end along with white flowers; green almonds and even marzipan on the finish.

Carabinero-prawns, Fennel-salad, Veal-chops

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.