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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 that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.
Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola and of course, Pinot Grigio.
One of central Italy’s classic white grapes, Verdicchio thrives in the Marche region; its best versions come from two distinct appellations. Verdicchio dei Castelli di Jesi, to the west of Ancona, is only 20 miles from the Adriatic Sea and the smaller, Verdicchio di Matelica, is inland and at a higher elevation. Castelli di Jesi is Marche’s largest DOC but its best wines come from its hillside vineyards. The best Verdicchio boast fresh citrus fruit with a mineral lift, a sturdy finish and can age for a decade. Recent genetic discoveries have proven that the Verdicchio grape is identical to Trebbiano di Soave, Trebbiano di Lugana and Trebbiano Veltenesi.