from grapes to wine...

Verdicchio dei Castelli di Jesi DOC

VINEYARDS

Grape varieties: verdicchio. Location: Castelleone di Suasa (AN). Altitude: 220 meters above sea level. Age: 45 years. Training system: double guyot.  Density: 2300 vines per hectare.  Soils: pliocene sand with clay.

ANALYTIC SPECIFICATIONS
Alcoholic strenght: 12-12,5% vol.
Harvest: hand-picked, grapes arranged in small boxes.
Vinification: gentle pressing and fermentation by means of selected yeasts. All the steps are carried out in oxygen free environments using inert gases. 
Maturation: in steel tanks for three months.

ORGANOLEPTIC SPECIFICATIONS
Appearance: pale straw yellow colour with greenish highlights.
Bouquet: prevailing primary fragrances of the vine with fruity white peach and apple scents in addition to a citrus aroma.
Palate: dry wine having strong acid support. The slightly bitter aroma, typical of the vine, is appreciated.

SERVING SUGGESTION
Food: perfect with any kind of seafood but not too spicy. This wine will partner beautifully with fresh cheese or baked products.
Serving temperature: 10-11°C.

SOTERIA

Verdicchio dei Castelli di Jesi Classico Superiore DOC

VINEYARDS

Grape varieties: verdicchio. Location: Monteroberto (AN). Altitude: 330 meters above sea level. Age: 35 years.
Training system: guyot   Density: 3000 vines per hectare. Soils: clay and sand.

ANALYTIC SPECIFICATIONS
Alcoholic strenght: 14% vol.
Harvest: hand-picked, grapes arranged in small boxes using dry ice to avoid oxidative processes.
Vinification: gentle pressing and static cold settling. Fermentation by means of selected yeasts at very low temperature. All the steps are carried out in oxygen free environments using inert gases.
Maturation: in steel tanks for three months and in bottle for nine months.

ORGANOLEPTIC SPECIFICATIONS
Appearance: pale straw yellow colour with greenish highlights.
Bouquet
: prevailing primary fragrances of the vine with fruity white peach and apple scents in addition to a citrus aroma.

Palate: dry wine having great softness balance by a strong acid support. The slightly bitter aroma, typical of the vine, is appreciated.

SERVING SUGGESTION
Food: perfect with any kind of seafood but not too spicy. This wine will partner beautifully with fresh cheese or baked products.
Serving temperature: 11-12°C

LOGOS

Castelli di Jesi Verdicchio Riserva DOCG

VINEYARDS

Grape varieties: verdicchio. Location: Castelleone di Suasa (AN). Altitude: 220 meters above sea level. Age: 45 years. Training system: double guyot. Density: 2300 vines per hectare. Soils: pliocene sand with clay.

ANALYTIC SPECIFICATIONS
Alcoholic strenght: 14-14,5% vol.
Harvest: late and hand-picked, grapes arranged in small boxes using dry ice to avoid oxidative processes.
Vinification: gentle pressing and static cold settling. Fermentation by means of selected yeasts at checked temperature. All the steps are carried out in oxygen free environments using inert gases.
Maturation: in steel tanks for 9 months on lease and in bottle for 30 months.

ORGANOLEPTIC SPECIFICATIONS
Appearance: pale intense yellow colour with gold highlights.
Bouquet: intense mix of primary, secondary and tertiary fragrances with fruity and yellow flowers.
Palate: dry wine having great structure and complexity. The slightly bitter aroma, typical of the vine, is appreciated.

SERVING SUGGESTION
Food: perfect with any kind of important seafood or white spicy meat. This wine will partner beautifully with blue cheese or white truffle and food with great complexity. 
  

Serving temperature: 13-14°C.

KORIS

Marche Fiano IGT

VINEYARDS

Grape varieties: fiano 85% - verdicchio 15%. Location: Roncitelli di Senigallia and Castelleone di Suasa (AN). Altitude: 100 and 220 meters above sea level. Age: 10 and 45 years. Training system: guyot. Density: 3800 and 2200 vines per hectare. Soils: clay and sand.

ANALYTIC SPECIFICATIONS
Alcoholic strenght: 13,5% vol.
Harvest: late and hand-picked, grapes arranged in small boxes using dry ice to avoid oxidative processes.
Vinification: gentle pressing and static cold settling. Fermentation by means of selected yeasts at checked temperature. All the steps are carried out in oxygen free environments using inert gases.
Maturation: in steel tanks and barrique for 9 months on lease and in bottle for 9 months.

ORGANOLEPTIC SPECIFICATIONS
Appearance: pale intense yellow colour.
Bouquet: intense mix of primary, secondary and tertiary fragrances with fruity and yellow flowers.
Palate: dry wine having great structure and complexity.

SERVING SUGGESTION
Food: perfect with any kind of important seafood or white spicy meat.
Serving temperature: 13°C.