Grape blend: Verdicchio
Alcohol content: 12.5% vol
Acidity: 5.9 g/l
Residual sugars: 0.31 g/l
The sea breeze that caresses the hills of the Castelli di Jesi area, just a few kilometres from the Adriatic coast, gives this Verdicchio a mineral sapidity that combines wonderfully with its fresh and fruity bouquet. The weather in 2025 followed a regular pattern, with a few thunderstorms quenching the vineyards’ thirst without causing damage. The bunches harvested, which were well developed and perfectly ripe, had a low sugar content, balanced by good acidity and a harmonious pH, ideal for a fresh white wine. At the winery the grapes were pressed whole in a protective atmosphere, in order to protect the must from oxidation. The free-run must (the first to flow out, more precious and delicate) was immediately separated from that produced by more vigorous pressing. The musts fermented separately according to the vineyards from which they came; the free-run ones were kept at 17 °C to preserve their subtle aromas, while the other more full-bodied ones were kept at 19-20 °C. Towards the end of the year, the base wines were blended, and the finest lees were left in suspension.
Tasting – Colour: pale, greenish yellow. The nose: the first notes detected are jasmine and white flowers, accompanied by banana and a touch of citrus. In the mouth: sapid, pleasantly drinkable, with mineral notes and good acidity.
Wine and Food Pairing – With the typical fare of its region you can’t go wrong. Seafood dishes such as linguine with clams or shellfish in general, or a nice plate of fried anchovies and other small fish. It also goes well with risotto prepared with asparagus or leeks, fusilli with pesto, grilled vegetables and sheep’s or goat’s milk cheese. In summer it can accompany cold dishes and salads, or a white pizza with flakes of pecorino cheese.