Bucci Verdicchio Classico dei Castelli di Jesi 2011
The Buccis have owned land and made wine in Castelli di Jesi since the 1700s, originating in one of the “castles” themselves-Montecarotto. Their impressive heritage might have daunted a lesser man. However, Ampelio Bucci has succeeded in maintaining the best of tradition, old vines, estate-grown fruit, and the use of native varieties, while revolutionizing quite a few of Italy’s traditional winemaking tenets. Most notably, the old assumption that whites should be lighter, crisper, shorter-lived and reds should steer clear of mellowness, liveliness, and fish. Ampelio work along with enologist Giorgio Grai. Not content with the estate’s longtime standing as the benchmark of the appellation, in 2002 Ampelio and Giorgio have worked to have the winery officially certified as 100% organic farming. Vinification and élevage take place in the underground winery, which maintains a naturally cool temperatures and makes refrigeration unnecessary: yet another example of Bucci’s devotion to being eco-friendly.
Italian White Wine
The rolling hills and endless coastlines of Italy deliver a unique diversity of soils and climate to foster a number of regional specialties. With a multitude of indigenous varieties that thrive exclusively here, the selection of white wines offers a range of styles and flavors.
The most well-known white variety in Italy is of course Pinot Grigio. Typically found in the northern Italian regions, the light, fresh and easy-drinking options can be found in the Veneto region, while the richer, more complex styles come from Friuli-Venezia Giulia and Trentino-Alto Adige. These two northeast regions are also crafting delicions Pinot Bianco and a regional specialty, Friulano.
In Piedmont, two white regions shine. The crisp and zippy Gavi, made with a Cortese grape, and Arneis, a variety that produces a subtle by dry wine. In the Veneto, the Garganegna grape creates the wine of Soave, a zesty but medium-bodied wine full of rich stone fruit and floral notes.
Further south, you'll find the pretty and floral Falenghina, rich and tropical Grillo and zesty Greco. Head to Sicily to discover the delicious and complex Etna Biancos, made with the Carricante grape in the island's volcanic soils.