M�rke: Moncaro

Format : 0,75 cl.

Gradering : 14% vol.

Castelli di Jesi Verdicchio Denomination of Origin Controlled and Guaranteed Classic Reserve

Vineyards
Wine-growing region: Marche, province of Ancona.
Location: Contrada Novali vineyard in the municipality of Castelplanio.
Age: 7-35 years.
Soil: very deep with presence of stone and prevalence of sands and clays of Plio-Pleistocene and Miocene, with a tendency to calcareous.
Exposure and altitude: South-East, South-West and North-West at 300-350 m.
Vines and cultivation
Grapes: 100% Verdicchio.
Training system: upside down and double guyot.
Plant density: 1,700-3,500 vines per hectare
Yield per hectare: 70 q of grapes.
winemaking
Harvest: late harvest of the grapes at the end of the harvest and partly over-ripened with development of noble rot. Vinification: short cold maceration of the skins and soft pressing with static decantation of the must. Fermentation with selected indigenous yeasts and subsequent permanence on the fine lees for 10 months in steel and a small part in Allier barriques.
Maturation: the wine ages for more than 18 months in the bottle.
Tasting notes
To the eye: it has a bright straw-yellow color with green nuances and golden notes that increase when ripe. The consistency is remarkable.
On the nose: excellent intensity. Long and complex persistence rich in fruity and slightly honeyed fragrances that anticipate bitter floral scents of Mediterranean stain, creating an elegant synergy of perfumes.
On the palate: dry but very soft. The warm embrace of its alcoholic strength does not suppress its precise freshness and blends harmoniously with the delicate tertiary aromas of a masterly refinement in fine barriques and steel.
Evolution
The genetic power of the Verdicchio vine, the reduced yield per hectare and the over-ripening of the best grapes make it possible to appreciate the Vigna Novali even several years after the harvest.
Pairings
Its elegant and soft structure and convincing flavor suggest to give it to important navy dishes, both traditional and modern cuisine. The sublimation takes place with first courses in white sauces of fish (risotto and spaghetti with clams) and with vegetable base. It has no rivals on blue fish. Excellent is the marriage with white meats of low court up to young sheep, as well as in various elaborations of truffles and fatty liver.
Service temperature
12 ° C.
Data
Alcohol: 14.0% vol