Vigneto di Tobia, Verdicchio dei Castelli di Jesi DOC Classico Superiore

Farming: Organic with Natural Yeasts
Soil Type: Calcareous/Clay
Grape Variety: 100% Verdicchio
Producer Col di Corte

Description

Our Verdicchio fermented with natural yeasts trough the pied de cuve tecnique. Fermentation and aging in steel containers on its own lees for at least 9 months. Few compromises and a lot of terroir.

 

AREA OF PRODUCTION: CONTRADA SAN PIETRO IN THE COMUNE DI MONTECAROTTO (AN) ITALIA
EXPOSURE AND ALTITUDE: MAINLY NORTH-EAST AT 160-250 M. ASL
CULTIVATION AND PRUNING TECHNIQUES: TRADITIONAL SYSTEM OF DOUBLE ARCHED GUYOT
VINES PER HECTARE: 4.100
AVERAGE AGE OF VINES: 22 YEARS
GRAPE YIELD PER HECTARE: 80 Q/HA
PERIOD OF HARVEST: MID/LATE SEPTEMBER
TYPE OF HARVEST: HAND PICKED IN BOXES WITH THE SELECTION IN THE VINEYARD SUCCESSIVE SORTING OF GRAPES ON TABLE SELECTION BELT.
PREFERMENTATION PROCEDURES: SOFT PRESSING
FERMENTATION: IN STEEL
AGING: IN STEEL TANKS FOR AT LEAST 12 MONTHS ON THE FINE LEES.
SUGGESTED SERVING TEMPERATURE: 10-12°C