Only the best Verdicchio grapes are selected and hand picked in the Manciano Single Vineyard. Quickly transported to the winery they are destemmed and soft pressed in pneumatic press, called “bladder press”, to extract only the best juice and leave the skins and the seeds intact. The juice and the skins macerate together for about 18 hours below 39.2 F (cold soak technique) to increase the extraction of flavor and reduce extraction of oxidant elements like phenols. At this point the juice is separate from the skins and proceed to the temperature controlled fermentation for 10 days in stainless still vats. After refrigeration and stabilization the wine is bottled and ready to drink. No oak aging nor malolactic conversion.
Stretching along Italy’s eastern coast with neighbors, Umbria to its west and Abruzzo to its south, Marche is a region with a varying climate from north to south. Its coastal plains roll into hills that become the Apennine Mountains, which run the length of the country. The Marche's best red wines come from the grapes, Montepulciano and Sangiovese; the local Verdicchio makes refreshing, crisp and light whites.
One of central Italy’s classic white grapes, Verdicchio thrives in two distinct zones of the Marche. The best vineyards of Verdicchio dei Castelli di Jesi adorn hillsides a mere 20 miles from the Adriatic Sea. The vineyards of the smaller, more inland Verdicchio di Matelica, are at higher elevation. Somm Secret—Recent genetic discoveries have proven that the Verdicchio grape is identical to Trebbiano di Soave, Trebbiano di Lugana and Trebbiano Veltenesi.