Colavita Verdicchio di Matelica 2012
The terroir is ideal for the cultivation of vines as the climate is continental and the soils are mineral rich with a calcareous clay content. The wine is noted for its fresh fragrant and harmonious character. It shows fine balance and structure and has great complexity when aged for several years. As it ages, it becomes more full bodied and has softer acidity than the younger Verdicchio wines.
The subtle Verdicchio flavors and delicate aromas allow it to pair very well with a variety of foods. Enjoy it with oysters, salt crusted fish, prosciutto and Caprese salad.
The Colavita family traces its roots to the small town of Sant'Elia a Piansi, where, four generations ago, Giovanni Colavita founded the family olive oil tradition and Colavita Extra Virgin Olive Oil was born. Over the years, the Colavita family became masters at the delicate craft of "tasting" and blending olive oils and wines. Colavita wines boast key vineyard selection, harvesting grapes for each wine from their most ideal growing regions.
Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture virtually inextricable from wine. Wine grapes grow in every region throughout Italy—a long and narrow boot-shaped peninsula extending into the Mediterranean.
Italian Wine Regions
Naturally, most Italian wine regions enjoy a Mediterranean climate and a notable coastline, if not coastline on all borders, as is the case with the islands of Sicily and Sardinia. The Alps in the northern regions of Valle d'Aosta, Lombardy and Alto Adige create favorable conditions for cool-climate grape varieties. The Apennine Mountains, extending from Liguria in the north to Calabria in the south, affect climate, grape variety and harvest periods throughout. Considering the variable terrain and conditions, it is still safe to say that most high quality viticulture in Italy takes place on picturesque hillsides.
Italian Grape Varieties
Italy boasts more indigenous grape varieties than any other country—between 500 and 800, depending on whom you ask—and most Italian wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but are declining in popularity, especially as younger growers take interest in reviving local varieties. Most important are Sangiovese, reaching its greatest potential in Tuscany, as well as Nebbiolo, the prized grape of Piedmont, producing single varietal, age-worthy Piedmontese wines. Other important varieties include Corvina, Montepulciano, Barbera, Nero d’Avola and of course the white wines, Trebbiano, Verdicchio and Garganega. The list goes on.