From two plots of Verdicchio within the classic Castelli di Jesi zone, one up in the mountains, the other just a few kilometres away. The wine is fermented and aged in old concrete vats and while the majority is given a direct press, around twenty percent sits on skins for a few days adding a little grip, six months on lees lends flesh. Clean, nutty and saline, this is a wonderfully versatile wine.
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