Verdicchio dei Castelli di Jesi Classico Superiore
The grapes come from three plots in the classical site dei Castelli di Jesi in the municipalities of Cupramontana, Stafford and San Paolo di Jesi. The vineyard is conducted according to the Guyot system, with a yield of about 80 quintals per hectare (about 55 gallons.). Production in accordance with a strict organic methods enhance the characteristics of individual parcels which are then assembled in cuveè fermentation has been completed. Fermentation takes place in temperature controlled stainless steel without inoculation of selected yeasts. The wine rests on the lees for five / six months before bottling. The wine is made from grapes Verdicchio integrated according to the year with a small presence of Trebbiano and Malvasia, according to ancient tradition. The grapes are harvested in boxes in the early morning, to preserve its freshness. They offer a dry white wine on the palate, with a pleasant acidity and delicate aromas of green apple, white flowers, herbs. Delicate citrus notes are offered in the best vintages and cooler. With the evolution in the bottle tends to become soft and pleasant honeyed tones and with almonds. This is a wine that is at its best after one or two years after the vintage. Serve cool, especially as an aperitif. E 'a wine ideal for any type of appetizer and seafood in all its work, particularly with the crustaceans, but is able to withstand even the most flavorful dishes.
Verdicchio dei Castelli di Jesi Classico Riserva
The grapes come from a single vineyard located in the San Michele, in the municipality of Cupramontana. It is an exceptional place for the cultivation of the vine: a natural basin protects it from cold winds and the southern exposure will raise daytime temperatures. The soil is clayey, sub-alkaline, strongly calcareous. The vineyard of about thirty, is conducted according to the Guyot system. It leaves little gems to obtain a yield of about 50 quintals per hectare (about 35 Hl). Production in accordance with a strict biological method ensures maximum expression of terroir, minerality and enhancing the flavor of the wine. The wine comes from a selection of sun Verdicchio grapes harvested in boxes in three successive steps. Fermentation and aging takes place in oak barrels of medium caliber (550, 750, 1000 lt.) for about a year. The soft pressing enhances the primary aromas of hay, sage, mint evolving towards aromas of white peach, tangerine, apricot and finally to brown. Stay in contact with yeasts for one year makes the wine is soft, full and persistent. The alcoholic strength is balanced by a good acidity that guarantees freshness and cleanliness. This is a wine that evolves very well in the bottle, reaching its peak in three / four years after harvest. Serve chilled, preferably after a short oxygenation . It 'combined with a wide range of dishes, pasta, risotto and fish, especially tasty, white meat and medium-aged cheeses.