Verdicchio dei Castelli di Jesi
Verdicchio 85%. May contribute other authorized white grape varieties up to 15%.
It affects most of the hilly terrain of the province of Ancona with fulcrum in the Castles of Jesi, the part bathed by the river Esino.
Delicate, fresh and persistent fragrance of fruit and flowers, a hint of bitter almond.
Persistent balanced taste with a lingering bitter aftertaste characteristic of verdicchio.
11-13° (in ice bucket)
It can be asserted that all Mediterranean dishes find satisfaction by the association with one of the “verdicchi”: appetizers, white meat (more or less elaborated), boiled meat, mushrooms, truffles, fried vegetables. But it is especially with the fish, crustaceans and molluscs that there is the ideal “marriage”. It is even good with the most elaborate recipes that require a wine with strong personality.
The rows of this ancient indigenous vine is spread out over the hills that flank the river Esino. At the centre of the area, called “Castelli di Jesi”, stand the city, the ancient Aesis, Roman colony of probable umbra’s origin. The story of Jesi, its name today, is intertwined with the one of its Castles, and in particular with Cupramontana, small village born around the old temple dedicated to Cupra, goddess of wealth and opulence, which were held in honour of propitiatory rites washed down with white wine very appreciated during the ancient time, ancestor of the Verdicchio. Its fame had reach even to Alaric, king of the Visigoths, who in 410 AD, went through the Marches to lay siege to Rome, had loaded 40 mules with barrels of Verdicchio. It is known that Alaric thought nothing else in the world better than this wine to maintain health and boost the strength of his soldiers.
The must is obtained by slow pressing and it is only used the first squeezing phase at very low pressure.
Should be consumed preferably from the end of the first year and that of the second. Wines from sunny and windy areas, far from being rare, have an increate longevity and more character: They keep well for two and even three years, also with short passage in wooden barrels.
Pale yellow colour, sometimes with subtle shades of green that turns to gold as it matures.