Wine in Verdicchio dei Castelli di Jesi

Casal di Serra was one of the first truly "selected" Verdicchio made in this variety’s production area. It was created in the 1980s by selecting the best grapes grown in the Montecarotto vineyard, and later enriched with grapes from another three plots situated in the most suitable areas for cultivating Verdicchio dei Castelli di Jesi. All the values of a great indigenous variety find expression in this wine. Contact with its own natural yeasts during fermentation and in the aging process gives Casal di Serra particular properties of richness and personality, without altering its fine balance and special elegance.

Bright straw yellow color with light green reflections. Aromas of yellow flowers, peach, green apple, jasmine with mineral hints. Dry, savory, fresh, fruity with great drinkability. Serving temperature 14° approx. as aperitif, pasta and rice dishes, seafood salads, fish, green salads.

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Castelli di Jesi, Marches, Italy- This medium-bodied white is crisp and dry with a light elegant aroma and flavor. Hints of grapefruit and peaches lead toward a fine finish. The historic amphora bottle is a characteristic feature of this Verdicchio. Serve with fish or cold dishes (Crisp, Citrus, Floral, Medium-bodied)

Produced with Verdicchio grapes from our vines in Maiolati Spontini and Castelbellino, in the classic zone of the Castelli di Jesi, this wine is also available in an amphora bottle. Due its individual characteristics, this wine is best drunk when young. From its very fine and delicately fruity aroma, its fresh, full and balanced taste, there is a prevalence of sensations deriving from peaches and apricots. This wine is an ideal accompaniment for first courses with seafood-based sauces, fish in general and white meats.

La Staffa's Verdicchio di Castelli di Jesi is grown organically (moving towards certification) in limestone-rich clay soil at about 400 meters (1,300 feet) above sea level, close to the altitude at Colle Stefano, which is about an hour away (and much closer as the crow flies); high altitude vineyards preserve acidity during the growing season, and La Staffa has almost the same lip-smacking fresh green-apple zing as Colle Stefano. The grapes are picked into small boxes, pressed immediately, and fermented (using both indigenous yeasts and cultured yeasts) at cool temperature in a mixture of stainless steel and cement tanks with temperature control for about 15 days; the wine is bottled in the spring following the vintage after aging on the fine lees for about six months. The wine in tank is left outside during the winter for a mild natural cold stabilization, and is roughly filtered (not sterile filtered). Tasting notes: Pale straw; distinctly aromatic (almond, citrus, green apple, herbal notes on both nose and palate); medium weight, fresh acidity; long finish. Makes a delicious dry aperitif, or drink it with most any seafood dish, seafood pastas, or roast chicken.

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