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Verdicchio Dei Castelli Di Jesi Classico Superiore “San Michele”

Wines

This single-vineyard Verdicchio comes from a north-east-facing plot in the Cupramontana hills planted in 1984, high enough to catch a clear view of the Adriatic on a clear day — the sea’s presence shapes a Mediterranean microclimate of warm days, wide temperature swings and steady wind. The grapes are hand-harvested, whole-bunch pressed, settled, then left to ferment spontaneously with native yeasts, entirely in cement. Months on the fine lees with regular bâtonnage build a gentle creaminess around its bright, floral core, before a long rest in bottle rounds it into shape. Elderflower and hay open into almond and lemon, with a mineral thread running through — a wine that is both generous and precise, built to be poured with friends.

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

Type: White, dry wine.

Varietal: 100% Verdicchio.

Wine Details:

Tasting Notes:
Color: Bright straw yellow with golden reflections.
Bouquet: Intense floral and herbaceous notes, elderflower, hay, almond, lemon, mineral undertones.
Palate: Savory, fresh, moderately creamy and full-bodied, well-balanced.
Alcohol: 13.5%
Serving temperature: 10/12° C (50-54º F) .
Food pairing: aperitivi, grilled and fried seafood, light meats including pork and chicken, aged cheeses.

Vinyard Notes:
Vineyard:Single cru: San Michele, Cupramontana (AN)
Elevation: 290-320 meters above sea level
Vine age: Planted in 1984.
Exposure: North-East
Soil: Medium-textured, clay and limestone dominant, over a marl-and-sandstone subsoil
Microclimate: From the hills of Cupramontana, the vineyard faces directly to the Adriatic Sea, which on clear days is well visible and conditions the local microclimate, Mediterranean with high maximum temperatures (it is one of the hottest areas of the area of the Castles of Jesi) but also good thermal range and constant ventilation.

Winemaking Notes:
Harvest: Hand-picked in boxes.
Vinification:Whole-bunch pressing, static decantation, spontaneous fermentation with indigenous yeasts at controlled temperature — entirely in cement
Aging: With yeasts in cement with frequent batonnage for 7 months and then at least 9 months in bottle.  No oak.