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In 1345, a Provençal galley was shipwrecked at the mouth of the Tiber River. Among the castaways there was a knight named Fra Moriale. Having become a captain of fortune he made violent raids in the Marches and as Matteo Villani reports in book III of his Stories: “and in the month of March 1354 they took the castle of the Istaffole, full of very good wine”.

Thus the feats of the leader revealedthe existence of Staffolo wine. The recovery of the ancestral biotypes of Verdicchio, and their planting in particularly favorable production sites allow to enhance the particularities of this wine. It is obtained from an extremely careful selection of the ripest grapes from a particularly well exposed vineyard. As soon as they are picked, they are gently squeezed with a pneumatic press. Fermentation takes place in stainless steel vats. Subsequently, it matures "sur lies" (rest on the lees of the yeasts), in steel vats and medium oak barrels, for an average period of six months, in order to make this wine more complex, which already at birth has notable characteristics for its type of grapes and careful harvest. After bottling, it is left to refine for a few months in the bottle before being put on the market. Serve at 12-14 ° C in glasses that enhance the remarkable complexity of this wine.