The “Scacchi”
Method
The “Scacchi”
Method
Francesco Scacchi "Healthy Drinking"
In 1622 the Fabrianese doctor wrote a book about the history of oenology in our area.
Thanks to this precious volume and a great amount of experimentation, we have recreated the original method of making the sparkling wine that enhances the fragrance and intensity of the aroma and we have called it the Scacchi Method, in honour of the doctor from Fabriano.
Spumante Wine
WHITE “SBAFFI”
CASTELLARE
EXTRA BRUT MILLESIMATO
ALCOHOL CONTENT
12.5% vol
GRAPES:
Chardonnay
VINIFICATION:
Produced through the soft pressing of whole bunches of grapes, with a traditional Laverda wooden press. Re-fermentation in bottle take 48 months in the caves of the region. Post disgorgement aging: 2 months.
PRODUCTION:
1.000 bottles
TASTING:
The sparkling wine has a deep straw yellow colour. The “perlage” is intense, creamy and elegant with fine, numerous and persistent bubbles. The nose has an almost regal aromatic, intense and fragrant freshness. The taste is strong, pleasant, harmonious, broad and deep.
Suitable for drinking throughout the meal but not with desserts. The wine particularly enhances the Fabrianese cured meats but also the fish dishes. Serve at a low temperature, preferably 4-6 ° C.
22,00€Add to cart
Spumante Wine
CASTELLARE
SBAFFI ROSÉ
BRUT MILLESIMATO
ALCOHOL CONTENT
12,5%vol
GRAPES:
Sangiovese, Cabernet Sauvignon
VINIFICATION:
It takes place through the short maceration of the must with the skins and subsequent pressing with the traditional Laverda wood press (Italian style rosé). Re-fermentation in bottle for 48 months in the cave. Post disgorgement aging: 2 months.
PRODUCTION:
1.000 bottles
TASTING:
The sparkling wine has an intense pink colour, almost “chiaretto”. The “perlage” is intense, creamy and elegant with fine, numerous and persistent bubbles. The nose has intense aromas of red fruit such as blackcurrant, blackberry, raspberry and a balsamic note of eucalyptus and bell pepper. The taste is very broad, persistent and wide. Ideal for drinking throughout the meal but not with desserts. The wine pairs well with Fabrianese cured meats and meat dishes, especially grilled. Serve at a low temperature, preferably 4-6 ° C.
22,00€Add to cart
Spumante Wine
CASTELLARE SBAFFI
PETRIGNONE
BRUT MILLESIMATO
ALCOHOL CONTENT
12,5%vol
GRAPES:
Petrignone (Garofanata)
VINIFICATION:
Soft pressing of whole bunches, with a traditional Laverda wooden press. Re-fermentation in bottle for 18-24 months in the cave. Post disgorgement aging: 2 months.
PRODUCTION:
1.000 bottles
TASTING:
This sparkling wine has a bright straw yellow colour with greenish reflections. The “perlage” is intense and elegant with numerous and persistent bubbles. The nose has an intense floral fragrance. The taste is savoury, harmonious, broad and lively. Suitable for an aperitif and throughout the meal but not with desserts. The combination works well with Fabrianese cured meats and white meat dishes. Serve at a low temperature, preferably 4-6 ° C.
18,50€Add to cart
Spumante Wine
CASTELLARE SBAFFI
APOSTROFO ROSA
BRUT MILLESIMATO
ALCOHOL CONTENT
12,5%vol
GRAPES:
Vernaccia nera grossa
VINIFICATION:
It takes place through the short maceration of the must with the skins and subsequently pressing with a traditional Laverda wood press (Italian style rosé). The yield is around 50% grapes / 59% must. After this process follows the alcoholic fermentation with local yeasts in steel tanks.
PRODUCTION:
1.000 bottles
TASTING:
The sparkling wine has a bright pink colour, with some “sulphur red” nuances. The nose has intense floral aromas and of red fruit such as cherry, black cherry, currant, raspberry, the taste is very broad, persistent and wide with an aftertaste of green almond. Ideal for drinking throughout the meal but not with desserts. The wine pairs well with Fabriano’s cured meats and meat dishes. Serve at a low temperature, preferably 4-6 ° C.
18,50€Add to cart
Recover Fabriano vines
Our company is engaged in the preservation of ancient vines and traditional cultivation methods of the Fabrianese, in particular in the vineyards we have the white Petrignone, the “grossa” Vernaccia nera, the Moscato “bastardo” and the Dolcigno or Vespaiolo vines.
Petrignone
Cited by botanists specialising in vines at the end of the 19th century, it was documented in the Fabrianese area in 1925 by Prof. Giuseppe Vivarelli. The vines that we cultivate were found in the Coccore area by taking the buds from old vines present in our area.
Vernaccia Nera grossa
A red grape variety subject to which cure to care and nurture in cultivation has recovered to be registered in the national catalogue thanks to a project of the Agricultural Institute “G. Vivarelli ”by Fabriano. The cultivated vines come from the Coccore area from gems taken from old vines present in our vineyards.
Dolcigno o Vesprino
This is a species whose recovery is still ongoing: its presence was first documented in the Fabriano area in 1925 by Prof. Vivarelli head of the Agricultural Technical Institute. The vines being used for recovery come from old vines present in our Coccore farm.
Moscato Bastardo
This vine, often used in blends together with others, was documented in the Fabrianese area in 1925 by Prof. Vivarelli. The DNA was found to be related to the Moscato di Terracina, a grape variety grown in Lazio, probably imported into the Fabrianese area at the end of the 19th century.
