Le Marche and Wines n. 1

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There are so many good wines in the world and so few well-known winemakers,especially in Le Marche.This is the First Online Curation Magazine in English about Le Marche Wines - …

There are so many good wines in the world and so few well-known winemakers,especially in Le Marche.This is the First Online Curation Magazine in English about Le Marche Wines -
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  • 1. April 3rd, 2012 Published by: MarchebreaksWines and People of Le Marche n. 1 The First Online Curation Magazine in English Giuan, La Montata, Mouldy Raisin IGT about Le Marche Wines - There are so many Marche Bianco good wines in the world and so few well-known April 3rd, 2012 winemakers,especially in Le Marche Follow us on http://www.scoop.it/t/wines-and-peopleAlberto Quacquarini Vernaccia diSerrapetrona DolceApril 3rd, 2012 In the process of raisining, some berries are infected by a gray mould that causes almost total desiccation of the berries, thus attributing quite peculiar sense and sought- after flavours to the wine. The selection of berries is veryColor garmet red, clear with good effervescenze. The aroma meticulous and it is not an easy wine to attain, but itsis complex enough of rose and wilted violet, large cherries bouquet, it s smoothness to the palate, the great balance, itsfrom Pistoia and strawberry. Lighty spicy of chocolate. In the unique taste make of it a great wine for meditation.mouth it is sweet, warm enough, fresh and plesantly fizzy. Once the grapes are discarded and then pressed their yieldAt the end it fades on sweet and ripe fruit. Bavarian mousse is 7-8 litres per 100 kg of freshly picked grapes.with fruits of the forest. The grapes are strung up in individual bunches and over 4Location: Colleluce vineyards, planted in 1970, 20.00 Ha months in rooms where, from time to time, the fireplace is litAlcohol content: 11.5% - 12% for smoking. Some bunches, or even individual berries are,Percentage of dessicated grapes: from 55% to 60% in specific years and peculiar conditions, infected by GreyFroth Time: 8/9 months Mould. These are selected manually selected and pressedPairings: Ideal for pastry cakes dry, sparkling wine can be separately with a maximum yield of 10% of the harvest.good meditation The outcome is unique nectar that seeps in 110 litre demi-Serving temperature: 8 ° - 10 ° C barriques for 36 months before reaching its peak. TheStandard Packaging: 0.75 liter - 1.5 liter Magnum unfiltered result is then bottled. The berries: these are the hand-selected ones, infected withSee it on Scoop.it, via Wines and People the grey mould. Annual Production: 300 to 500 500ml bottles Colour: Deep amber. Perfume: Intense, complex, yellow fruit, ripe compote, traces of spices. 1
  • 2. April 3rd, 2012 Published by: MarchebreaksFlavour: Sweet, pleasantly balanced, constant.Serving Suggestions: medium-size goblets, 14°C, best after Metauro Valley Wines: Mariotti Cesare,airing. Montemaggiore al MetauroGoes well with: excellent by itself, dry sweets, fruit jam-tarts, April 3rd, 2012cheese.See it on Scoop.it, via Wines and PeopleVelenosi Villa Angela Pecorino 2010,Doc OffidaApril 3rd, 2012 The farm Mariotti was born in 1930 within the historical metauro valley, where vineyards have been cultivated$13.95 on US Market since ancient times. Located in Montemaggiore Metauro in "Località SantAntonio", the farm express an interestingPecorino is a grape variety that is gaining acclaim, and this harmony of perfect unions between nature and skilledwine shows why. Aromas of pear, peach, almond paste and modern techniques from Wine to Extra Virgin Olive Oilhoney. Dry and fruity with a nice seam of acidity to bringbalance. This pretty and flavourful wine is a great sipper. It See it on Scoop.it, via Wines and Peoplecan be enjoyed with grilled shrimp and a light lemon sauce,or with the regional cheese that shares its name. (VINTAGES Le Marche Wine Abroad: How Portlandpanel, July 2011)Score: 4.0/5 became obsessed with Italian vino April 3rd, 2012Reviews: 3Released:Mar 31, 2012See it on Scoop.it, via Wines and PeopleVilla Grifoni, Offida Passerina DOPApril 3rd, 2012Delicate floral bouquet of white lilac, honeysuckle and acaciafruit with suggestions of pome and citrus, slender body,fruity, pleasantly acid.Grape variety: Passerina 100%.Grapevine: farmed as organic system.Refinement: refined in bottles three months before beingsold.See it on Scoop.it, via Wines and People "Portland may be a smallish town, but its a huge Italian wine market." Restaurants, bottle shops and importers have turned the Rose City into a major consumer of Italian vintages. A look 2
  • 3. April 3rd, 2012 Published by: Marchebreaksat the long history and key milestones of Portlands Italian www.villamontefiori.com.mxconnection. See it on Scoop.it, via Wines and PeopleSee it on Scoop.it, via Wines and People Between Porchia and Montalto dellePecorino - Offida, Marche, Italy Marche: Poderi dei Colli WinesApril 3rd, 2012 April 3rd, 2012Confusion is usually the first thing that people experiencewhen confronted with the Pecorino grape for the first time."Isnt Pecorino the name of a cheese?" many ask, and, of Here te text of the Video: The farm “Poderi dei Colli” tells acourse, theyre right. Pecorino Romano is the name of a story of passion and elegance that is born into the world offamous sheeps milk cheese made in the Latium and Sardinia wine. It is a tradition of strong ties with the Piceno region,regions of Italy, while the Pecorino were concerned with a land rich in colors and scents that only the proximity ofhere is a grape grown on the other side of the Italian the sea, hills and mountains can give. The farm plunges hispeninsula in the Marche and Abruzzo regions. One might be memory in the hills of the town of Montalto delle Marche,inclined to wonder if the grape and the cheese had something in the green heart of the province of Ascoli Piceno. It is herein common given their identical names and the answer is, that the Mannocchi family farm was born and developed,kind of. Both are derived from the same word, pecora, which since 1960. The wine produced in these places is the result ofmeans "sheep" in Italian. Pecorino Romano (and Pecorino a unique encounter between the man’s acquired experienceToscana and Pecorino Sardo) is so named because it is a and what nature has to offer, thanks to a culture that alwayssheeps milk cheese. The Pecorino grape is so named not respects the environment. The farm “Poderi dei Colli” drawsbecause of any kind of direct link to sheep, but because it is its energy from the earth. The fifty acre farm, mostly plantedsaid that sheep particularly enjoyed eating the grapes while with vineyards, stretched along the Piceno countryside,they were being driven through vineyards from pasture to surrounded by a special microclimate of the hills. The strongpasture. temperature differences between day and night, the low- level moisture as well as the freshness of climate let developSee it on Scoop.it, via Wines and People in the grapes, especially in white grapes, a special bouquet, which the farm preserves intact and valuable in its wines.Wine and People from Le Marche Went The soil structure, medium-textured and clayey, controls, ofto Mexico: Villa Montefiori course, the production and is also combined with the careful work of man in order to return high quality grapes.April 3rd, 2012 See it on Scoop.it, via Wines and People Lacrima di Morro dAlba - Tears of Joy April 3rd, 2012In 1985 Paolo Paoloni went to Mexico to work for BodegaLA Cetto. A decade later the Paoloni family from Le Marche,founded Villa Montefiori. In 1998 they planted the estate This wine springs from the soils of the Marche region ofwith Italian and French varietals. The first released vintage Italy, province of Ancona, and most precisely, the littlewas 2005. town of Morro d’Alba. Just in this place, and in a few 3
  • 4. April 3rd, 2012 Published by: Marchebreakssurrounding hamlets, grows one of Italy’s, and indeed theworld’s most distinctive grapes: Lacrima (di Morro d’Alba). Wines from a beautiful land: Le CantineThose with some familiarity with Latin-rooted languages di Figaro, Ripatransonemight understand “Lacrima” as “tear”, and they’d be right. April 3rd, 2012The deeply colored variety is so named because its very thinskins, that upon reaching full ripening, often split, and spilltheir stained fructose “tears”. A pity for the grower who hasto learn how to get his fruit in preferably just before thebawling starts, but those who do manage it give the drinkera rare pleasure...Read more about LacrimaSee it on Scoop.it, via Wines and PeopleCivitanova Wine  FestivalApril 3rd, 2012 Le Cantine di Figaro winery is located in the Municipality of Ripatransone in the Marche Region of Italy and, in one of the most picturesque and well suited agricoltural area for wines, produces red wines from Montepulciano, Merlot, Sangiovese and Syrah grapes and whites from Pecorino, Passerina and Malvasia grapes. See it on Scoop.it, via Wines and PeopleExhibitors Cantine Aperte: Italian Wine TourismStefano Mancinelli, Maria Pia Castelli, Cantina SantIsidoro,Antica casa vinicola Garofoli, Montecoriolano, Azzoni Movement April 3rd, 2012Avogadro Carradori, Santa Barbara, Seghetti Panichi,Si.Gi, Accadia, Lanfranco Quacquarini, Borgo Paglianetto,Cantine Fontezoppa, Fontorfio, Casaleta, Az.Finocchi, Lacalcinara, Boccafosca, Cantine Belisario, Cantina PoggioMontali, Saputi, Oleificio Cartechini Marco, F.lli Politi, RioMaggio, Cantine Dercoli, Eredi Censi Buffarini, Colli diSerrapetrona, Colli Ripani, Consorzio Colli MaceratesiProgram14/04/201218.30 - Carlo Cambi presents: "Verdicchio, the best Italianwhite wine" May the 27th 2012 One of the most important event of the year about Wine21.00 - Traditional music of the Marche in Italy, involving wine as the main protagonist together15/04/2012 with the people who produce it and the territory where it is11.00 am - Carlo Cambi presents: Book "Wine of Le Marche" made. For the past 20 years during the last Sunday of May,“Il vino marchigiano” the members of the association have opened their doors to the vast public. Cantine Aperte has attracted the attentionThe program includes two contests and Guided tasting: of both local residents and tourists as well as the younger generations who, in ever increasing numbers participate in"Passerina against Ribona" this cultural and worthy experience."Pecorino against Verdicchio di Matelica" 1.000 wine cellars open to the 1 million visitors...15.30 - Carlo Cambi presents: Get here your Le Marche Itinerary:- Winemaker Giancarlo Soverchia movimentoturismovino.it- The Rose Marche, developments and interpretations" See it on Scoop.it, via Wines and PeopleSee it on Scoop.it, via Wines and People 4
  • 5. April 3rd, 2012 Published by: MarchebreaksSaladini Pilastri Rosso Piceno 2008 See it on Scoop.it, via Wines and People Organic Wines Le Marche: Allevi MariaApril 3rd, 2012 Letizia, Castorano April 3rd, 2012 Started in 2004, the firm possesses 3 cultivated hectars of grapewine following the laws of biological agricolture in Italy. Montepulciano, Pecorino and Cabernet are the raised vines. Bottels produced 6.000 See it on Scoop.it, via Wines and PeopleYou might look at the long exotic-sounding name and think“Wow this must be a fancy schmancy expensive wine”.Except it wasn’t. For $8.99 this wine is a steal! Vino Cotto Wine Products April 3rd, 2012Rosso Piceno is a red wine blend made from 70% Sangioveseand 30% Montepulciano, both which are the two mostharvested native grape varieties in Italy. This particular onealso happens to be made from organically grown grapes!So when I first opened this bottle of wine and tasted it,I was underwhelmed by the flatness and lack of flavor.However when I let the wine breathe (by pouring it througha nice Vinturi aerator my mother bought for me), the flavors Vino cotto wine products, loosely translated as cookedseem to come alive and I was able to taste things that were wine generally refers to wine varieties produced in Marche,masked before! The change was pretty astonishing and I was Abruzzo and Calabria in Southern Italy. These types of winepleasantly surprised what a difference aerating makes on are usually produced by individuals for their personal usethis one... rather than for profit or commercial interests. However, vino cotto wines have enjoyed rising popularity amongSee it on Scoop.it, via Wines and People wine enthusiasts and wine collectors, generally due to the exposure given by established chefs who use vino cotto winesIn the Land of Senones Gaulish tribe: in their signature recipes. The first step in producing high quality vino cotto wine liesVenturi Roberto, Castelleone di Suasa in the selection of excellent late harvest grapes which areApril 3rd, 2012 then pressed. The juice extracted from these grapes, hereon referred to as the grape ‘must’ is then slowly cooked in a copper vessel over low heat for over fifteen hours... See it on Scoop.it, via Wines and PeopleFounded in the 70s by Filiberto Venturi in Castelleone diSuasa, the farm is now run by the son Roberto. It boast 8hectars of vineyard with prevalence for Verdicchio, Aleatico,Montepulciano, Muscat and Sangiovese. WinemakerPierluigi Lorenzetti, bottles produced 70,000. 5
  • 6. April 3rd, 2012 Published by: MarchebreaksLe Marche at Vinitaly 2012 - Program Wines and People of Le Marche: RioApril 3rd, 2012 Maggio, Montegranaro April 3rd, 2012 The history begins with Graziano Santucci, founder of the company in 1976, who dedicated to his vineyards passion and care with a strong attention to tradition, knowledge that Graziano taught to his son Simone. Simone Santucci, after the fathers dead, has implanted vineyards for the production of two important D.O.C. wines of the region Le Marche, especially for the area between the districts of Ascoli Piceno and Macerata: Rosso Piceno and Falerio dei Colli Ascolani. During the last thirty years of activity, Simone and his wife Tiziana have been working with enthusiasm, following theirSunday, March 25, 2012 instinct to make their dream of success come true.13.00 - 14.00: Decanter See it on Scoop.it, via Wines and People13.00 - 15.00: Press Conference organized to present theMarche Region Programme - Events Vinitaly 2012Vernaccia di Serrapetrona - Issuance of stamps, Prof. Angelo 8 New Wines, Spring is arriving in Le MarcheDi Stasi - President of the Commission for study and cardprocessing postal stampsDOCG Offida Pecorino - New name for the region Marche April 3rd, 20121 st International Wines for Fish Selection - Presentation14.30 - 15.00: TastingLive with TVRS television16.00 - 17.00: Cangrande Medal AwardMonday, March 26, 2012 Greeting from PS winery and Nascondiglio di Bacco and the13.00 - 16.00: Wine Tasting with the German delegation and beautiful Marchetasting of typical products led by journalist Steffen Maus15.30 - 16.30: Musicultura presents the 16 finalists We sat down with our 2 winemakers and a beautiful redhead16.00 - 17.00: Decanter to come up with our Bordeaux blend last week and after trying each of the 4 bordeaux varieties we had "in purezza",Tuesday, March 27, 2012 we proceeded to try the first logical blend which was based on how much of each we had in barrels. That was pretty11.00 - 13.00: 5 provinces present a project on Italian DOCG decent, but decidedly towards the Pomerol style with lots of15.00 - 17.00: Focus on the export of wine in the U.S. Merlot. I encouraged our chief winemaker to try some other16.00 - 17.00: Decanter blends and thus the next try was with 25% of each. This was actually a bit better and really brought out the Cab. Franc.Wednesday, March 28, 2012 Finally, we tried a bit less Merlot, more Cab. Sauvignon and11.00 - 13.00: Wine Bloggers - New opportunities for equal portions of the Petit Verdot and Cab. Franc and thatpromotion seemed to be the consensus favorite. Final blend for this16.00 - 17.00: Decanter wine will be 1000 liters of Merlot, 750 L of Cab. SauvignonSee it on Scoop.it, via Wines and People and 500 L of the other 2. The IGT Rosso or base red (with no barrel aging) for 2011 will either be half Cab. Sauv. and half Merlot or perhaps 40% of each of those 2 and 20% Syrah. The 2010 Syrah has decided it will stay in its wooden barrels/ tonneau for another year before release and rules dictate the same for the DOC Offida Rosso from 2010. We will also be bottling the slightly wood aged Pecorino from 2010 as well 6
  • 7. April 3rd, 2012 Published by: Marchebreaksas the 2011 Pecorino, which had a very low yield but is ofhigh quality. Finally a limited edition of 300 bottles of each Offida Passerina DOC "Castrum" -of the Bordeaux varieties will be available in wooden display Cantine Il Crinalecases along with the blend. Bottling is scheduled for May and April 3rd, 2012release of the reds should be around Christmas, 2012...See it on Scoop.it, via Wines and PeopleSparkling wine Pecorino Brut CherriApril 3rd, 2012 White wine grapes produced with "Passerina" from yellowish light and fruity taste that recalls the flower of acacia, has a taste crisp and dry with a persistent aftertaste, ideal union with fish and the first Mediterranean cuisine.Pecorino Sparkling wine Brut Cherri is obtained from a Production area: Born in the hills of Piceno where the grapeselection of grapes from the ancient Pecorino vine. A wine Passerina represents history and tradition.with a cool, fruity, acidulous palate, good density and bodywith lasting sparkle. Hay-yellow colour, with hints of apple, Grape: 100% Passerina.pineapple and broom. Organoleptic characteristics: The colour is light yellow withServing temperature 8-10°C. green reflections. Fresh smell, fruity, floral and herbaceousAlcohol 11,5%. have a clear hint of acacia flower, but also exotic fruit andType of glass tulip. honey. The taste is just as crisp, with hints of green apple.Packing in cartons of 6 bottles. At the same time it is dry and characterized by obvious hintsSee it on Scoop.it, via Wines and People minerals. The aftertaste is bitter but with spicy notes, very pleasant and persistent. High levels of acidity. Overall wine is an intense, full-bodied, aromatic. Service: Serve tulips flared at a temperature of 8-10 ° C. Pairing: A fresh and dry wine that perfectly pair with the Adriatic coastal cuisine based on fish ans ses food. Mediterranean cuisine: light sauces pasta dishes enriched with seasonal vegetables. See it on Scoop.it, via Wines and People 7
  • 8. April 3rd, 2012 Published by: MarchebreaksVallerosa Bonci Verdicchio dei Castelli Fattoria Laila Rosso Piceno on the USdi Jesi Classico "Carpaneto" MarketApril 3rd, 2012 April 3rd, 2012Vallerosa Bonci Winery, Verdicchio dei Castelli di Jesidoc, the Carpaneto represents the most typical Verdicchiothat the Cupramontana area has to offer. This amazingwine received and keeps receiving high recognition andit is identified as the MOST REPRESENTATIVE IN THEAREA !!! Elegant, full bodied, white wine, long finish,intense, fruit forward.See it on Scoop.it, via Wines and PeopleBudget Wine of the Week: 2010 PievaltaVerdicchio dei Castelli di Jesi Rosso Piceno is the largest AOC of the Marche region of central, coastal Italy. By regulation the wine must be 65%April 3rd, 2012 sangiovese – after that you can throw pretty much anything else you like into it. I guess the rosso is indicative that this is red wine – not chardonnay! I drank it in the evening whilst prepping a really delicious 3 meat Bolognese. I like having a wine from the country whose food I am cooking. Spag Bog needs an Italian wine. I had the Fattoria laying around so out popped the cork. I love remembering why I bought the wine for the store in the first place. Memories came back to. The wine is rich without being OTT. Lots of good red and black fruit, nothing damaging, no high acidity, no flawed flavors, just pure wine. Color was garnet and clear, aromas were sweet nothing excessive, and the flavor really easy.Average Price: $17 It is made from the indigenous Italiangrape Verdicchio. While not the cheapest of wines, it offers You can’t drink heavy wine every night, sometimes not at all,tremendous value in the under-$20 range. and I get so much more excited over drinking a cheapy like this when everything, including the price, comes together.The Taste: Lemony, straw color with restrained yet inviting Loved it, loved the Spag Bog.aromas and flavors of citrus, red apple and apricotwith nuances of fresh flowers, honey, pronounced earthy Producer: Fattoria Lailaminerality and a wonderful nutty note on the finish. On the Vintage: 2009palate it is wonderfully crisp and refreshing, juicy mouthfeel.The texture is moderately rich with lots of extract and flavor Varietal: Sangiovese/Montepulcianoconcentration. Long minerally finish with a delightful spicykick. Country: ItalyAt the Table: Because of the fairly rich palate and mouthfeel, Region: Marchethis wine pairs well with a wide variety of dishes such asscallops, pan-fried white or oily fish - we enjoyed it with Production: I would guess quite largespanish mackeral. It would also be fantastic with a simpleherbed roast chicken or veal scaloppine served with creamy Availability: Yes. $14.00 pb. $11.90 pb on a casemashed potatoes. See it on Scoop.it, via Wines and PeopleSee it on Scoop.it, via Wines and People 8
  • 9. April 3rd, 2012 Published by: MarchebreaksBrunori Verdicchio dei Castelli di Jesi certainly purchase. Stepping up in price the 2007 Rossio del Filare had an edge with its depth of fruit over 2007 Ludi. MyClassico San Nicolo quick impressions are below along with the suggested retailApril 3rd, 2012 prices... See it on Scoop.it, via Wines and People Tasted Le Marche Wines: Cocci Grifoni Le Torri Review April 3rd, 2012Another from Moore Brothers from their recent 10% off sale.This was medium bodied and lemony.The 6 hectares of the San Nicolò vineyard are located Another wine from Tenuta Cocci Grifoni. This time their Lein the heart of the Verdicchio D.O.C., 200 meters above Torri Rosso Piceno DOC Superiore 2007. A good plummy-sea level. The varietal has been vinified in this area since liquorice flavoured Montepulciano/Sangiovese mix. Perfectthe 15th century. Having produced excellent Verdicchio for with meat and game or even intensely scented foods likethree generations, the Brunori family has achieved a perfect truffles or mature cheeses. Cin-cin!balance of tradition in the vineyard (no chemicals, hand- See it on Scoop.it, via Wines and Peopleharvesting, respect of the sandy soils) and innovation in thecellar (soft-pressing and microfiltering). The result is a wineof structure and fleshiness, with beautiful aromatics and a Awarded Wines of Le Marche:Verdicchiolovely, nutty finish. This is also a wine for aging - 5 to 8 years- taking on more complex layers of aromas and textures. di Matelica Riserva Mirum 2009 –See it on Scoop.it, via Wines and People Fattoria La Monacesca April 3rd, 2012Sampling the Wines of Velenosi atMacArthur BeveragesApril 3rd, 2012I was recently at MacArthur Beverages when Anne Hayof Domaine Select Wine Estates and Andrea Bianco ofAzienda Vitivinicola Velenosi were sampling five wines fromVelenosi. Tim called me over and as this was a new producerfor me I had great fun trying the wines because I rarelydrink wines from the Marche region of Italy. I started withthe strongest value of the bunch. The 2010 Querci Anticawhich was a stand out for its intense floral qualites, perhapspolarizing to some, it is one I enjoyed and a bottle I will 9
  • 10. April 3rd, 2012 Published by: MarchebreaksThis Verdicchio di Matelica riserva is a wine that has beenprized with "5 grappoli" by the AIS Guide "Duemilavini" ed. Awarded Wines of Le Marche:2012. Verdicchio dei Castelli di Jesi ClassicoClassification : Verdiocchio di Matelica Riserva D.O.C. Superiore San Michele 2009 – BonciGrape varieties : I00% Verdicchio April 3rd, 2012Growing area : Contrada Monacesca, Municipality ofMatelica.Vineyard size : 3 hectaresVineyard aspect : North-southSoils profile : Predominantly clayeyTraining system : Vertically-trained arched or double-arched caneVineyard age : 30 yearsVineyard density : 1.800 vines/hectareVineyard yield : 2 kg/vineVineyard altitude : 400 metresHarvest period : Third-fourth week in OctoberVinification process: Hand picking of the gapes. which hadbeen left on the vine an extra two weeks until slightly over-ripe; they were immediately lightly pressed with no use ofSO2 followed by 20 day fermentation at 20°C in stainlesssteel. The wine rested on the fine less until spring andundenwent natural malolactic fernentation in early summer.Maturation : Eighteen months in steel and six in glass. thenoofficially released December 1, two years from harvest, inaccord with regulations.Sensory profile: A wine of great distinction produced only inthe finest years; the slightly oser-ripe yerdicchio grapes areits remarkable resource.Combined with a lengthy maturation. these grapes yield aremarkably aromatic nose. which releases intense scentsof toasted almonds, citrus. honey and crusted bread; withcellaring, the bouquet will develop still greater complexity.On the palate. it immediately expands to astoundingrichness and suppleness balanced rich and seeminglyendless. It is ideal with non-aged cheeses, cured-meatantipasti, and sauced poultry and veal.Serving temperature: l2°C This Verdicchio del Castelli di Jesi Doc Classic Superior is aProduction quantity : 20.000 750 ml bottles and 500 L5 lt. wine that has been prized with "5 grappoli" by the AIS Guidemagnums "Duemilavini" ed. 2012.Cellaring potential : 10 years or more San Michele is a white wine, obtained from the wine-makingSee it on Scoop.it, via Wines and People of gapes of a vineyard located in ‘St. Michele‘ area. The good Southern Exposure and 400 mt. above the sea level create a particularty appropriate micro-cimate for the prodiction of quality grapes. A special element of this area is the considerable thermal contrast between day and night in the last phase of gape ripening, by guaranteeing in this way a stability of aromatic precursors. The moderate yield per hectare, the implantation age, the clonal varieties of Verdcchio create the ideal condtions for the production of this ‘cru". Alcohol Content: 14% vol. Colour: briliant, straw-yellow, gold dotted. Bouquet: floral with light aromatic sensations of anise, acacia, peach, hazelnut and citrus fruits. Taste: soft, delicate and greatly structured with an almondy aftertaste. Serving Temperature: 14°C. Gastronomy: ideal for fish, but it can also match white meats. 10
  • 11. April 3rd, 2012 Published by: MarchebreaksPreservation: it is at its best after one year of bottling. but itcan be preserved even for several years.See it on Scoop.it, via Wines and People 11