Verdicchio dei Castelli di Jesi Doc

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Verdicchio dei Castelli di Jesi is the most famous Marche controlled denomination of origin wine and whose history is renowned. Its production area stretches along the hills coasting the Esino river where the origins of the cultivation of the vine in Marche are to be found. The city of Castelli di Jesi, the antique Aesis, a Roman colony of likely Umbrian origin which gives its name to the wine, is to be found at the centre of this wine producing area. The fame of Verdicchio arrived from the antique Romans to the “barbarians” (the name with which the populations originating from across the Alps who invaded and put an end to the Roman Empire are known); it is said that in 410 D.C. Alarico, King of the Visigoths, whilst crossing the Marche to reach and lay siege to Rome, loaded 40 mules with casks of Verdicchio. Today the worldwide fame of this wine, the top Marche controlled denomination of origin in the list of wines produced, has been enhanced by the prestige gained in Italy and abroad by Sparkling Verdicchio which some enterprises have begun to produce with the Charmat or Champenois method. Verdicchio dei Castelli di Jesi may boast the geographical qualification "Classic" if it is produced in the most antique and traditional area defined by the controlled denomination of origin

How it is consumed

The wines of this controlled denomination of origin permit a wide range of combinations with food rarely found in white wines. It can therefore be said that one of the “verdicchio” wines can be enjoyed with every one of the dishes of the Mediterranean cuisine, from hors d'oeuvres to more or less elaborate white meats, braised meats to mushrooms, truffles, fried vegetables, to the classical combination with fish, shellfish and molluscs. It should be served within two years of bottling at 6-8°C in flutes or at 8-10°C in medium size wide tulip shaped goblets.

How it is conserved

To conserve this wine correctly, the bottles should be stored horizontally on wooden shelves, as this material cushions impacts and vibrations, in the dark, at a constant temperature of 10-15°C and with humidity in the range of 70-75%, to prevent the corks from drying.

How it is produced

In the production of Verdicchio dei Castelli di Jesi Doc the juice is immediately extracted from the fruit, so that fermentation only involves the liquid part and not the peel. To achieve this end pressing is not always carried out to avoid further deterioration in the prime material and is frequently of the whole grape that serves, in substance, to separate the must from the peel and the other solid parts, reducing laceration of the peel to a minimum. After pressing the must is filtered, the particles in suspension removed, sulphur dioxide added and the must is fermented at no more than 20°C. Finally the wine is drawn from the vats and decanted to clear it. After decanting the product is ready for bottling. The Reserve and classic Reserve types must be aged for two years, whist the Passito type for one.

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