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: 2.50 Ha
Altitude: 250 meters above sea level
Soil texture: clayey medium-bodied
Plants per Ha: 3,000
Vine training system: Guyot
Year of plantation: 1977
WINE MAKING AND FINING
Yield per Ha: 75/80 quintals
Harvesting period: first decade of October.
Harvesting method: by hand, in crates.
Fermentation temperature: Controlled at 18° C
Fermentation length: Around three weeks
Malolactic fermentation: yes
Fining: aged 7/8 months in steel tanks
Fining in bottles: 2 months
Alcohol content: 13.5% Vol.
Production: Soft pressing, static decantation of the softly-pressed must, fermentation in steel tanks and consequent aging on the “fine lees” for a few months
COLOUR: Straw-yellow wine with green tints
AROMA: fruity with floral notes, complex
FLAVOUR: dry, velvety with ripe fruit hints, peach and apple
Best enjoyed at a temperature of 124°C.
very rich and savoury seafood dishes. Excellent with traditional white meat dishes