SELECTION
VERSIANO
Verdicchio dei Castelli di Jesi DOC Classico Superiore
Verdicchio 100%
San Paolo di Jesi, where our company has been located since 1952, was identified in the 1000s with the name of Versiano and developed around a monastery of Benedictine monks.
Today it is our Verdicchio Classico Superiore, the most historic reference of our company.
Cuvée of the best grapes coming from 3 single vineyards, exposed to the north at an altitude between 350 and 450 meters above sea level, in 3 different municipalities of the Classic area of Castelli di Jesi, trying to enhance the respective specific characteristics deriving from the different terroirs.
After aging for 7/8 months in vitrified concrete and stainless steel tanks, the wine rests for another 3/4 months in the bottle. The bottled product retains its wonderful heritage for several years.
Tasting
Colour
Straw-yellow wine with green tints.
Fragrance
fruity with floral notes, complex.
Flavour
dry, velvety with ripe fruit hints,
peach and apple.
Serving suggestions
very rich and savoury seafood dishes. Excellent with traditional white meat dishes.
Serving temperature
10°/12° C
Region and Climate
Place of production
proprietary cellar, on the hills of the Jesi Castles (San Paolo di Jesi), in the Marche region, within the most ancient area defined Classica.
Surface
7.00 Ha
Municipality
San Paolo di Jesi, Cupramontana, Maiolati Spontini
Altitude
From 300 to 500 meters above sea level, in three distinct plots (the first in San Paolo di Jesi, “Monte Follonica”, at a height of approximately 300 meters above sea level; the second in Cupramontana, “Contrada San Michele”, at a height of 350/400 meters above sea level and the third at Maiolati Spontini, at a height between 400 and 500 meters above sea level)
Exposure
North – East
Soil texture
clay and sandstone in the lower area , limestone in the upper part.
Plants per Ha
3.000
Vine training system
Guyot
Year of plantation
1977, 1985, 1995
Farming
Organic
Wine Making and Fining
Yield per Ha
7/8 tons
Harvesting period
mid September , scalar harvest.
Harvesting method
by hand, in small crates.
Pressing
soft
Fermentation
steel and vitrified concrete tanks
Fermentation temperature
controlled at 16°/18° C
Fermentation length
around three weeks
Malolactic fermentation
no
Fining
aged 7/8 months in steel and vitrified concrete tanks
Fining in bottles
6 months
Production
Soft pressing, static decantation of the softly-pressed must, fermentation in steel and vitrified concrete tanks and consequent aging on the “fine lees” for a few months.