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Verdicchio dei Castelli di Jesi Classico Superiore “Le Contrade”

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Meet Francesco Campanelli — one of Italy’s most exciting new winemakers, doing for Verdicchio what the Piedmontese did for Nebbiolo: making single-village cru wines that show off the vineyard, not just the grape. Le Contrade (“The Districts”) is his brilliant introduction to the project — a “greatest hits” cuvée blending his headline vineyard Cerrete with balances from his stars Palombare, San Michele, San Nicolò, and Follonica.

Hand-picked in crates, whole-bunch pressed, fermented with native yeasts, and aged on the lees — this is Verdicchio the way it should be made. Expect crisp citrus, cut-grass freshness, salty almond, and the unmistakable Marche mineral snap. Named Marche’s best value white by Gambero Rosso — and it shows.

Appellation: Verdicchio dei Castelli di Jesi D.O.C. Classico Superiore.

Type: White, dry wine.

Varietal: 100% Verdicchio.

Wine Details:

Tasting Notes:
Color: Straw yellow with subtle greenish reflections.
Bouquet: Fresh and expressive with notes of white flowers, elderflower, citrus (lemon, grapefruit), cut grass, and green apple. Signature Verdicchio hints of bitter almond and flint mineral emerge with air.
Palate: Crisp and vibrant with fresh acidity, pronounced salinity, and a moderate creamy texture from lees aging. Balanced and versatile, with a signature bitter-almond finish and mineral length characteristic of the Castelli di Jesi terroir.
Alcohol: 13.5% (varies with vintage).
Serving temperature: 12/14° C (54-57º F).
Food Pairing:   Fish appetizers, seafood pasta (non-tomato), white meats, fish tartare/carpaccio, soft cheeses.

Vinyard Notes:
Vineyard:Single-cru parcels blended: San Nicolò (San Paolo di Jesi), San Michele (Cupramontana), Palombare (Serra San Quirico), Cerrete (San Paolo di Jesi)
Elevation: Ranging from 160 meters (San Nicolò, closest to the Adriatic) to over 370 meters in the higher cru sites
Soil Composition: Clay and limestone matrix with variable sandy components; subsoils range from marl to sandstone  

Winemaking Notes:
Harvest: Hand-picked in boxes.
Vinification:Soft pressing of whole bunches with removal of only the free-run must, static decantation, fermentation with indigenous yeasts.
Aging: Aging on the fine lees in concrete for at least 3 months.