VERDICCHIO CLASSICO SUPERIORE
2016 dei Castelli di Jesi Andrea Felici
|Village||dei Castelli di Jesi|
Bright zesty citrus, grapefruit and peach, touch of lemon sherbert. Crisp elegant bright fruited palate, lemon, peach and zesty grapefruit once more, with lovely minerality driving through on the palate. L&S (Apr 2017)
*Case price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
As Antonio Galloni writes - 'Leopardo Felici has a great hand with the Verdicchio grape, producing two of the Marche’s best white wines. Clearly, the vineyard location in the cool-climate, hilly area between Apiro and Cupramontana is a big help, as the wines have high natural acidity, a strong mineral overlay and wonderful clarity. But strong viticultural and winemaking skills also play a role. Felici is one of the few producers of “vino biologico” in Italy talented enough to avoid making wines with off-putting aromas, and his decision not to use oak (only stainless steel and cement vats are used) also contributes to the precision of the wines. Andrea Felici is a name to watch in Italian wine circles.' Found between Apiro and Cupramontana, right at the heart of the lands of Verdicchio, the territory of Apiro is ideally placed on a hill at the feet of Mount San Vicino (m 1479), at an altitude of 516 m above sea level, with just more than 1500 inhabitants. The landscape is wonderful, a green valley with tilted slopes, covered with beautiful woods and vines, marked by the high peaks of Gran Sasso and Maiella that stand out towards the horizon in the south and the the peaks of Mount Catria that are found to the north. The wine is produced on the gently rolling countryside of the Marche region, home to the Verdicchio grape. Positioned on the lower slopes of Mount San Vicino, the vineyard benefits from the altitude (516 meters) and the cool breezes from the Adriatic Sea. The variable temperatures are important factors when producing this light and crisp wine. The vineyard practices organic viticulture; the grapes are picked by hand and pressed within a few hours. The wine is then matured in cement and stainless steel vats and the finished product is “marked by incredible purity of fruit and minerality.” Winemaking - The wine is made from grapes of young and old vines (6/7 yr old and 35 yr old). Once pressed, the wine spends two days on the skins followed by ageing in cement and stainless steel vats (on the yeast). A further two months of ageing takes place in the bottle before release.
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