Stè Verdicchio dei Castelli di Jesi
Verdicchio is particularly loved by wine lovers; the great value of this white wine echoes everywhere, and appeal to the general public is gradually growing. The potential of a grape, not yet fully explored, are beautifully expressed by the Verdicchio Classico Santa Barbara, with an intense and fragrant scent, it gives the taster a dry and full saver and a bitter aftertaste, ideal for enhancing any kind of preparation.
Type: Verdicchio dei Castelli di Jesi Classico
Producer: Azienda Santa Barbara S.R.L.
Made in: Italy
Alcohol content: 13% vol
Verdicchio is renowned among the biggest Italian white wines for its unique and rich personality and especially for its wonderful versatility. You can taste both young, fragrant and tasty, and after a prolonged aging in the cellar. Verdicchio offers a great balance of taste, the result of a maturation process that occurs with a stop of the wine in large wooden barrels. Under ideal conditions, longevity lasts for at least 2/3 years. To be served at a temperature of 10/12 ° C.
Azienda Santa Barbara S.R.L. Barbara (AN). The company works primarily with two local grapes, Verdicchio and Montepulciano, combining them with international grapes such as Cabernet, Merlot and Syrah. Located on the rolling hills of Barbara in the Province of Ancona, this company has always focused on experimental research with the aim at bringing out the wine heritage of the Marche Region. 40 acres of clay, limy and gravel areas, placed on several fronts; these soils give the grapes structure, but as much freshness and aromatic finesse. In the vineyards most of the jobs are done by hand, looking for a balance between short pruning and targeted interventions on the green only when strictly necessary.
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.