Boccafosca is a co-operative in the Marche region of Italy, located on the Adriatic Coast below Emilia-Romagna. It makes a few simple red wines, but the star of the show is Verdicchio, arguably the finest white wine in Italy.
I say "arguably" because I will argue with anyone who says different. It is often compared to Chablis because of its acidity and striking chalkiness. While the comparison is complimentary to Verdicchio, there is an element of veracity to it. They aren't sisters, but they could be cousins with kissing likely.
Like other countries, Italy has its own set of wine rules, and the term "Classico" is an example of Italy-specific criteria. It means the center of the appellation and signifies that it is in the original area, so designated before others were added to it. This is important because, although those outside the region could make wine as good as those in the Classico, this is the area that defined the grape and thus the region, so it is quite important.
Verdicchio used to be fermented with the skins. This procedure yielded wines with more body and tannins that some thought were excessive and sacrificed the elusive fruit flavor of the grape. Most producers don't do that anymore, but some retain a small percentage of skins because the grape has enough going for it that it can handle added complexity.
In this case, the complexity is welcome. The body and presence are incredible, especially when mixed with the exotic fruit flavors.
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