Before Andrea Felici let his son take over the property, he sent him out to train in some of the world’s finest restaurants. When Leopardo returned home to take the reins he brought a fine sense of detail and precision to bear. He soon converted the property to organic farming. All the grapes are hand-picked in small bins, fermented in stainless and concrete, and aged on the lees in stainless. The result is fresh and mineral, complex and satisfying. It’s one of the top wines of the Marche. The critics at Gambero Rosso agree.