The Marche-based winery Garofoli, in Castelfidardo (in the province of Ancona), has really deep roots, dating back to the 19th century, since already around 1870 Antonio Garofoli was responsible for producing and selling wines in those areas. The real patriarch of this winery, however, is his son Gioacchino who, in 1901, expanded and reorganized his father’s business, making it merge into the Gioacchino Garofoli winery. Since then more than a century has passed and this winery continues to be possessed by the Garofoli family, with the fourth generation (Carlo and Gianfranco) that owns all the shares of the company, and the fifth that, since 2005, began to entry into the company.
The winery cultivates on its own large part of the grapes necessary for the production of their wines, but also resorts to selected Vine growers who, for a long time, have sold their grapes exclusively. The extent of the owned vineyards is about 50 hectares scattered in 4 different locations, between the municipality of Ancona and Castelfidardo, each of which is intended for the production of a specific type of wine. The vineyard practices followed, are inspired by a wise mix between the respect of traditional agronomic practices, handed down jealously from father to son by the farmers of those lands, and the use of technologies of the most recent conception, all in order to promote the most correct and healthy development of the grapes.
Almost half of the entire production of the winery is given by Verdicchio based wines and, among them, the crown jewel is represented by Verdicchio dei Castelli di Jesi Selezione Gioacchino Garofoli, a Grand Vin that sees the light only in vintages of absolute qualitative excellence. From Verdicchio vines, planted on soils rich in sand and clay in the Classic area of Castelli di Jesi, are obtained about 70 quintals of grapes per hectare, as result of a careful plant selection, during a slightly postponed harvest. In the cellar, the delicate pressing, in whole bunch, is followed by the spontaneous cold decanting of the must and its fermentation, always at low temperature. The obtained wine ages for two years in stainless steel tanks, at a controlled temperature (14 ºC), and for at least another eight months in the bottle in thermo-conditioned environments.
The 2010 vintage shows a very intense straw yellow color, which begins to turn towards golden, and an olfactory range that opens on notes of cedar peel, chlorophyll, nectarine and dried apricot, followed by kumquat, pineapple, strawberry tree honey and combusted shell, with slight final echoes of hydrocarbon and iodine. The palate has a soft and powerful attack that, slowly, gives way to an intense savory note and a discreet balsamic freshness; all enriched by the return of the yellow fruit and the hydrocarbon that accompany the sip until a closure on the characteristic iodine and almond note.
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