A unique, intense and round Verdicchio, among the best in its class. The mineral characteristics are perfectly combined with the range of fruity and floral tastes: notes of ripe fruit, acacia, almond, chamomile, hay and mineral and spicy taste great with hints of honey and saffron. This Verdicchio Riserva “Campo delle Oche” is an impressive example of the production of wines from the Marche.
Type: Verdicchio dei Castelli di Jesi Riserva
Producer: Fattoria San Lorenzo di Crognaletti Natalino
Made in: Italy
Alcohol content: 14% vol
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On a sandy and clay soil at 380 meters above sea level, the Crognaletti family produces four white wines and six red wines using grapes of Verdicchio, Sangiovese, Montepulciano and Lacrima. This classic Verdicchio is vinified in steel tanks at a controlled temperature of 18 °/20 ° C and subsequently aged eighteen months on the yeasts in stainless steel and six months in the bottle.
Fattoria San Lorenzo di Natalino Crognaletti. Via San Lorenzo, 6. 60036 Montecarotto. The art of making Verdicchio wine has been passed down to his nephew by Enrico Crognaletti , winemaker and expert cooper , founder of the family and by his father Gino , caring selector of the best clones of Verdicchio. Since 1995, the owner, assisted by the oenologist Hartmann Dona, produces exceptional Verdicchio DOC, with the unmistakable style of those strictly involved in steel winemaking and biodynamic production. Wines of Fattoria San Lorenzo are organic; the farmer does not use any kind of chemical fertilizer or pesticide, but only copper, sulfur and biodynamic preparations in his vineyards.
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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