Verdicchio Dei Castelli Di Jesi Doc Classico

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LE VELE VERDICCHIO DEI CASTELLI DI JESI DOC CLASSICO MUNDUS VINI GERMANY 2015 - 2011 – 2010 SOMMELIER WINE AWARDS LONDON 2014 SELECTIONS MONDIALES DES VINS CANADA 2011 JAPAN WINE CHALLENGE 2010 Trophy Best Value Wine BERLIN WINE TROPHY 2008 CONCOURS MONDIAL DE BRUXELLES 2005 INTERNATIONAL WINE CHALLENGE LONDON 2004 Italian White Trophy LE VELE VERDICCHIO DEI CASTELLI DI JESI DOC CLASSICO V i n e y a r d s Growing area: the Marche, province of Ancona. Location: selection from the vineyards in the “Classico” Verdicchio production area, in the communes of Montecarotto, Serra de’ Conti, Castelplanio and Rosora. Age: 8-30 years. Soils: marine alluvial sedimentary origin with a predominance of clay and sand. Aspect and elevation: sunny and northern exposure at 250/430 m. Varieties and growing practices Grapes: Verdicchio. Training system: arched cane and guyot. Vineyard density: 1700-3000 vines per hectare. Yield: 10 t. of grapes/ha. V i n i f i c a t i o n Harvest: double harvest by hand and by machine during the coldest hours of the day. Vinification: all operations are carried out in oxygen-free environments, under inert gas, to protect the wine from harmful oxidation. Gentle pressing, fermentation at very low temperature with specific cultured yeasts. Maturation: the wine matures briefly in steel and then bottle ages in temperature- controlled storage. Tasting notes Appearance: straw-yellow colour flecked with green to signal the wine’s tangy freshness. Bouquet: white peach, citrus and apples, accompanied by subtle bitter-almond scent, typical of the Verdicchio grape. This heady, ultra-appealing aromatic medley seems endless. Palate: dry and smooth, the alcohol works beautifully with a nervy acidity and savoury fruit. Intense and persistent. A l c o h o l 12,50% vol. C e l l a r i n g A wine to enjoy while still in its youth, within a couple of years from harvest, granting throughout this period all of its aromatic charms. Serving suggestions Excellent with shellfish appetizers and seafood salads but, thanks to its freshness, it matches even better with river and lake fishes. Pastas and creamy butter risottos are part of his preferences. Serving temperature 10/12° C. .

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