SELECTION
VERSUS
IGT Marche Bianco
Incrocio Bruni 54 - 100% (Verdicchio-Sauvignon)
Versus (from the Latin adverb “versus”, “against; in opposition to”, intended to indicate a comparison between two parties) represents our Incrocio Bruni 54.
today also simply Bruni 54, it is a rare native Marche vine, created in 1936 by the internationally renowned Marche ampelographer Prof. Bruno Bruni who worked for the Ministry of Agriculture in the period 1930-1950.
It is a cross made by pollination between the Verdicchio (father) and Sauvignon (mother) varieties, whose production is limited to the Marche region where approximately 30 hectares can be counted.
Below are the words used by Bruni himself regarding this hybrid: “for some characteristics and aptitudes it is close to Verdicchio and for others to Sauvignon, overall superior to both varieties and therefore truly valuable and suitable for the production of fine and valuable.”
The aromatic precursor of Sauvignon gives the wine finesse, with a particular aromatic, floral and fruity note, while Verdicchio gives it structure and verticality.
Tasting
Colour
Straw yellow with greenish highlights.
Fragrance
Aromas of white flowers of acacia, jasmine, bouquet of citrus such as pineapple, grapefruit and orange, apple, pear and mango.
Flavour
The flavor is fresh and pleasant . excellent balance between softness and flavor.
Serving suggestions
seafood salads and all seafood dishes in general,
perfect as appetizer wine.
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, in the most ancient area defined Classica
Surface
1.00 Ha
Municipality
San Paolo di Jesi
Altitude
250 meters above sea level
Exposure
South/South – East
Soil texture
clayey medium-bodied
Plants per Ha
4.000
Vine training system
Guyot
Year of plantation
2006
Farming
Organic
Wine Making and Fining
Yield per Ha
8/9 tons
Harvesting period
mid of August
Harvesting method
manual, in crates.
Pressing
soft
Fermentation
steel
Fermentation temperature
controlled at 14°/16° C
Fermentation length
around two weeks
Malolactic fermentation
no
Fining
aged 3 months in steel tanks
Fining in bottles
3 months
Production
Soft pressing, static decantation of the free-run must, fermentation in steel tanks, brief rest on the fermentation lees.