Fabio makes less than four thousand cases of Verdicchio, which he used to bottle, cork and label by hand in his tiny cantina (now he's sprung for a bottling machine). The romance isn't the point, though; the point is that this wine is racy, vivid, and excellent with all kinds of seafood dishes. It is fermented and matured entirely in stainless steel (no oak) and does not undergo malolactic fermentation. Use it like you might use a Sauvignon Blanc, because Verdicchio has some of the same herbal aroma and flavor as Sauvignon. It is a great aperitif, too, with olives and toasted almonds. I drink a lot of this wine.