VERDE CA’ RUPTÆ VERDICCHIO DEI CASTELLI DI JESI DOC CLASSICO SUPERIORE CONCOURS MONDIAL DE BRUXELLES 2017 - 2000 JAPAN WINE CHALLENGE 2015 Regional Trophy Best White for Italy SÉLÉCTIONS MONDIALES DES VINS CANADA 2011 - 2010 MUNDUS VINI GERMANY 2011 – 2008 CHALLENGE INTERNATIONAL DU VIN BORDEAUX 2010 BANCO D’ASSAGGIO DEI VINI D’ITALIA – ORO 2005 – 2002 – 2000 INTERNATIONAL WINE CHALLENGE LONDON 2003 VINITALY 5STAR WINES 2016 VERDE CA’ RUPTÆ VERDICCHIO DEI CASTELLI DI JESI DOC CLASSICO SUPERIORE V i n e y a r d Growing area: Marche, province of Ancona. Location: three vineyards selected in the Verdicchio Classico production zone in the communes of Montecarotto, Serra de’ Conti and Castelplanio. Age: 8-30 years. Soils: alluvial marine sedimentary origin, with prevalence of clay and sand. Aspect and elevation: sunny, partly north-facing location at an elevation of 250-350 m. Varieties and growing area Grapes: Verdicchio. Trainig system: arched cane and guyot. Vineyard density: 1700-3000 vines per hectare. Yield: 8-9 t. of grapes/ha. Vinification Harvest: double and-picking with careful selection of bunches. Vinification: cryomaceration on the skins, gentle pressing, fermentation at controlled temperature with specific cultured yeasts. Maturation: in steel “sur lie” for 4 months, with regular battonage, then bottle-ages in temperature-controlled storage. Tasting notes Appearance: a lively, sparkling straw-yellow flecked with green and gold. Bouquet: a compelling aromatic amalgam of apple, wild herbs, yeast, pungent blackberry and acacia blossoms, with light hints of broom. Long and intense. Palate: dry, yet rounded and smooth, fine, with a good support from the alcohol. Its crisp acidity and fresh fruit, complemented by the wine’s ageing on the lees, contribute substantially to the balance as well as to its significant body. A l c o h o l 13,50% vol. C e l l a r i n g Time will bring greatness to this wine, making express its full potential with all its sensory qualities preserved. Serving suggestions Extremely versatile in gastronomy, from rich shellfish hors d'oeuvres (excellent with raw fish) to pasta in white sauce, from fried to tasty and succulent grilled seafood. Excellent with white meat. Serving temperature 12° C. .