Verdicchio Castelli Jesi Classico Superiore 'San Nicolò' Campanelli 2022

The Verdicchio dei Castelli Jesi Classico Superiore 'San Nicolò' by Campanelli represents an authentic expression of the hills of San Paolo di Jesi, in the Marche region. This wine, produced solely with Verdicchio grapes from a vineyard facing northwest, is characterized by a fresh and savory taste, enriched by intense floral and herbaceous notes. The ancestral bond of the people of the Marche with the history and traditions of the region is also reflected in this wine, which encapsulates the passion of a family intending to convey the authenticity and beauty of the territory in question.

The vineyard of Verdicchio dei Castelli Jesi 'San Nicolò' by Campanelli is located in the homonymous district, at an altitude of 160 meters above sea level. The exposure, clayey soil, and the presence of sandstone in the subsoil give the wine unique characteristics. The moderate altitude and proximity to the sea also influence the microclimate of the area, favoring the optimal ripening of the grapes. As for vinification, this takes place with spontaneous fermentation at controlled temperature, using indigenous yeasts, while the refinement involves a period of 7 months in concrete on the lees followed by at least 9 months in the bottle. This process allows the wine to fully express its peculiarities and to develop complexity and structure over time.

Visually, the Verdicchio Castelli Jesi Classico Superiore 'San Nicolò' by Campanelli exhibits a straw yellow color with greenish reflections, while, among the aromas, intense notes of elderflower and cut grass stand out, with hints of almond and lemon, concluding with subtle mineral memories. Once tasted, the wine distinguishes itself with a pleasant sapidity, freshness, and moderate creaminess, conferring a sensation of balance and fullness. Thanks to its aromatic complexity and structure, 'San Nicolò' lends itself to versatile pairings, perfect both as an aperitif and paired with seafood dishes or boards of fresh cheeses. Its ability to evolve over time also makes it ideal for cellaring for several years, allowing for a full expression of its organoleptic qualities.