"Eclissi di Luglio" Verdicchio dei Castelli di Jesi D.O.C. Classico Superiore
The Verdicchio dei Castelli di Jesi D.O.C. Classico Superiore "Eclissi di Luglio" is one of the superb wines made by the Podere l'Infinito farm. Full-bodied and consistent, it has delicate aromatic notes and a mineral background. Dedicated by the young company to the ambition of those who aim high, to those looking for a wine of extreme elegance, inspired by the Moon.
Type: Verdicchio dei Castelli di Jesi Classico Superiore D.O.C.
Producer: Az.Agr. PODERE L'INFINITO
Made in: Marche (Italia) - 2019
Alcohol content: 12%
Manual Harvesting of the cluster for this Verdicchio dei Castelli di Jesi Classico Superiore. The color of this wine is brilliant straw yellow with greenish reflections and it has an aroma of fresh green apple and exotic fruit with a sweet almond finish. The flavor is typical of Verdicchio with a slightly bitter aftertaste. It's particularly suitable for multifaceted combinations, excellent as an aperitif and throughout a meal, with a particular preference of fish, crustaceans, molluscs and cephalopods.
Soc. Agr. PODERE L'INFINITO S.S. C.da S.Martino, 1 - 60039 Staffolo. They are a young company with an antique heart and they define themselves Hardworking Keepers of the Earth, since their job respect the nature's times and rhythms with meticulous care, dedication and patience. The vineyards are located among the gentle hillls of Staffolo, at about 400 meters above sea level, between the nearby mountains and the Adriatic sea. The ideal terroir for the cultivation of white grape varieties. In particular, the farm focuses on the production of Verdicchio: the native grape of excellence in this area. They produce also extra virgin olive oil.
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.