Verdicchio Classico dei Castelli di Jesi

VERDICCHIO CLASSICO DEI CASTELLI DI JESI

GEOGRAPHIC AND HISTORICAL REFERENCES

The denomination of " Verdicchio Classico dei Castelli di Jesi " is only attributed to the Verdicchio produced in the most ancient original zone, at the center of the province of Ancona, (Castles of Jesi) excluding therefore the territories on the left of the Misa river and those of Ostra and Senigallia. There are also some limited territories located in the province of Macerata. This denomination can be used in order to designate the sparkling wine.

COUPLING WITH FOODS

The stimulating bouquet, the mellow and warm body, balanced, with acidity and bitter tendency, allow the verdicchio to have an immense choice of very rarely found harmonies in a white wine. For this wine the best coupling is the fish. It supports and it exalts the arduous coupling with " il Brodetto alla Sanbenedettese" rich of vinegar, of red and green fruits, spicy, full of humors of the kaledoscopic mixture of fish, molluscs, cephalopoda and crustaceans. It exalts the taste of the roast sucking rabbit; the spicy food processings "alla cacciatora"of poultry; the preparations with the Boleti or the precious "Tuber magnatum".

VINES

The wine " classic " is obtained with grapes of Verdicchio vine. It is allowed the use, for a maximum of 15% of grapes coming from Trebbiano Toscano and Malvasia Tuscany vines. It happens however that many vines enrolled to the list do not appear these last varieties.

ORGANOLEPTIC FEATURES

ASPECT: Yellow straw-colored at times with thin green shadings turning to the golden one with the maturation.
BOUQUET: Fresh and persistent fragrance of fruit and field flowers , smell of bitter almonds.
TASTE: Dry, fresh and mellow, it proposes persistent and intense emanations fruity-floral (peach-tree and almond tree).Clean and pleasant bitter tendency in equilibrium with soft and warm pseudothermal perceptions. Fine, elegant, the only one.
ALCOHOLIC CONTENT: total minimum 11,5° C.
DRY EXTRACT: 16 per thousand minimum.

OPTIMAL AGE

It is preferably consumed between the end of the first year and that of the second one. Wines of grape harvests that can express in the time (more than a biennium) their remarkable qualities are frequent however.

WINE-GLASS AND SERVICE

It must be served in a semi ovoidale shape goblet, slightly lengthened towards the edge, very thin, uncolored, on a high and slender stem. Offered as aperitif or with molluscs as soon as spread,it is preferable to drink it at a temperature around 8° C. With more complex and warm preparations , it must be served at a more elevated temperature (10° - 12° C) in order not to disturb, in the coupling, the harmony of the components of the wine.