The "Gambero Rosso" guide, among the most authoritative Italian publications in the wine world, has named Leopardo Felici "Winemaker of the Year" for the year 2020, calling his Verdicchio Castelli di Jesi "among the best expressions of the Marche region."
Mineral and savory, cast in the mold of Burgundy's greatest whites, Andrea Felici Verdicchio is among the best references in Italy. Lemon zest splashed by the sea, sliced green apple, delicate white flower and wet stone are incredibly concentrated and pure on both nose and palate, offering a perfect pairing with everything from seafood. Sauvignon Blanc drinkers will love the vibrant citrus on display; Grüner Veltliner fans will adore the minerality and precision. Year after year, this is at the top of the annual Best of the Best list from critics and journalists around the world. Forbes included Felici's wines in its list of Italy's best whites, and Corriere della Sera, one of Italy's leading newspapers, listed Felici among the 50 best wineries in Italy, along with such icons as Sassicaia, Quintarelli and Cavallotto. Gambero Rosso has long been a fan, awarding Leopardo's wines with the prestigious Tre Bicchieri award several times.
Success on this scale was long overdue for Leopardo Felici. His family has been taking care of their hillside land for generations, and before handing over the keys, his father Andrea wanted to wanted to make sure his son understood the entire world of wine, not just the Marche region. Years of working as a sommelier in London and Italy, finally at Enoteca Pinchiorri, the most famous of all Italian restaurants with three Michelin stars, led to a love affair with Chablis and white Burgundy.
The influence of those mineral, terroir-driven wines inspired this Verdicchio.
Leo himself summed up his winemaking as working with "love and endless attention to detail," but there is much more to it. Vines up to 60 years old are chosen around the Felici estate, which, at nearly 500 meters, is higher than any other in the appellation.As a result, the sharp transition between warm sunny days and crisp nights allows the wine to boast extraordinarily expressive fruit along with the kind of structure that most white wines never achieve.
After harvest, the juice is left to soak for several days on the skins to give it even more character, then fermented in stainless steel and cement: Leo does not want oak to obscure what makes his land so unique. The wine is then aged on its lees for up to a year, which gives the wine a sense of creaminess along with its vibrant energy.The result is a wine that critics love and sommeliers fight over.
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