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Pievalta Verdicchio Dei Castelli Di Jesi*Packaging may vary

Pievalta Verdicchio Dei Castelli Di Jesi

Verdicchio / Marche, Italy


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Category
Verdicchio
Region
Marche, Italy

Product description

Verdicchio dei Castelli di Jesi boasts a microclimate well suited for lighter and fresher Verdicchio expression. Clay and limestone amplify minerality and freshness of fruit character. A tell-tale varietal note of all Verdicchio is often described as sweet almond. Verdicchio is a non-aromatic variety, but expect a streak of citrus to show, especially lime. Because Verdicchio maintains high levels of tartaric acidity, the wines can be crisp, refreshing and highly age-worthy. Verdicchio’s long tradition as the Marche’s banner grape and its reputation as one of Italy’s greatest Italian white varieties is highly respected by the stewards of viti- and viniculture at Pievalta. Verdicchio production here is centered in the place-name appellation Verdicchio dei Castelli di Jesi in the Ancona province of the Marche region. Pievalta’s young history was made possible by the vision of Silvano Brescianini (winemaker and Managing Partner of Barone Pizzini) who tapped enologist Alessandro Fenino to manage this ambitious project in 2002. Pievalta’s Verdicchio Classico Superiore is sourced from nine vineyards on the left bank of the Esino River. The average elevation is 200 meters above sea level with a density of 1666-5400 vines per hectare. Soils are calcareous clay, sandstone and limestone in origin. The alchemical symbol on the label means spring and indicates the freshness of the wine. Since 2008, all Pievalta wines have been certified Biodynamic by Demeter. Verdicchio is sourced from the eight vineyards in the production zone of Maiolati Spontini (including Chiesa del Pozzo, Fosso del Lupo, Costa del Togno, Veranda, San Paolo Vecchie Vigne, Orfeo, San Paolo Bosco, Pieve) from late August through late September for a direct pressing and fermentation in stainless steel, and aging in stainless for six months. Bentonite is used as the fining agent. Partial malolactic conversion is allowed for mouthfeel and weight.

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