Vigneti del Cerro Verdicchio di...
Vigneti del Cerro Verdicchio di...
Vigneti del Cerro Verdicchio di...

Vigneti del Cerro Verdicchio di Matelica DOC


Vigneti del Cerro is a Verdicchio di Matelica that manages to combine the characteristic fragrance of almond, anise and acacia flowers to the vivacity of citrus. A well structured white wine with strong acidity. This wine is excellent when paired with hot appetizers or main courses, especially  fiish based ones. 

Type: Verdicchio di Matelica Doc
Producer: Azienda Agricola Cantine Belisario
Made in: Italy
Alchool Content %: 13% vol


Produced only with Verdicchio grapes growing on the slopes east of the Valle Esina near Monte San Vicino, this Verdicchio di Matelica is produced with the white wine making at controlled temperature, and aged for 5 months in stainless steel tanks. Ideal for hot appetizers, fish based main dishes; the ideal temperature of serving is between 10 and 12 ° C.


Azienda Agricola Cantine Belisario. Via A. Merloni, 12, 62024 Matelica (MC). Cantine Belisario covers 300 hectares of vineyards and a cellar of 30,000 hectoliters of capacity. The largest producer of Verdicchio di Matelica DOC, produces two brands, "Belisario" dedicated to the HORECA channel, and "Poggio alle Rondini" for large retailers. The strength of the company lies in the microclimate created by the coexistence of a continental climate with that of the Mediterranean one; this' environment allows a large accumulation of aromas, full preservation of acid charactheristics, a unique and limited production and a full and complete maturation.

Wine produced with Verdicchio grapes. It contains sulfites.

General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, white wines match best with fish based starter, to fish and vegetable based main courses, white meats, sea food, fresh cheese and cheeses with herbs. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.

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