Almond blossom, almond, herbs, with a fluffy, lifted texture. From a few different plots in the mountains of Marche. Native yeast fermentation in the concrete vats. 20% of the grapes spend a few days on the skins. The wine then spends 6 months on the lees in concrete.
Grapes: Verdicchio, Trebbiano
SO2: During winemaking, at bottling
Soil: Clay, limestone
Farming: Certified organic
Age of vines: Planted in 1977, 1980, 1983, and 1991
Fun facts: This wine contains grapes from four plots in the classical villages of Castelli di Jesi: Cupramontana and San Paolo di Jesi.
Appellation: Marche IGT
Winemaking: Native yeast fermentation in stainless steel and concrete vats. The wine rests on its lees for five to six months before bottling. A small amount of SO2 is added at press and at bottling, around 40mg per liter between the two additions.