All grapes at Sartarelli are harvested manually, the Verdicchio grapes for the Verdicchio Classico are harvested during the second week of September. They use a horizontal membrane press to softly press the grapes. The must is then transferred to stainless steel tanks where it is racked off the lees pre fermentation. Fermentation usually lasts between 15 to 20 days at a constant temperature of 18-20°C. After a period of refinement the wine is bottled.
Verdicchio dei Castelli di Jesi Classico
- Marche, Italy
Method & Production
Of a fine consistent straw yellow colour with greenish nuances. Its scent expresses the vineyard and the land, fruity and grassy. It is a typical wine, easy to drink with character and youth.
It is very versatile and excellent with seafood and cold meat hors d’oeuvres, seafood rice, white meats, omelettes, boiled meats, mixed fried fish and vegetables.