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Castelli di Jesi
San Marcello (AN)
Over 50 years;
2300 plants per hectare
Counter espalier with Guyot pruning
50 quintals per hectare
By hand in late September
pontaneous fermentation with maceration on the skins in terracotta amphora for a period of 10 days and without temperature control.
For 12 months in terracotta amphora
and then 6 months in bottle.
Golden yellow Bouquet
The nose is rich and multifaceted, with
aromas of citrus peel, camphor, mimosa
On the palate it is balanced and harmonious. The volume and roundness expressed by the softness is remarkable,
as opposed to the classic hardness of the variety in this Terroir. Note a subtle presence of tannins.
Happily accompanies the gratins, the marinated fish carpaccio, the brodetto, the stockfish all’anconetana. Excellent with chicken in potacchio, rabbit in porchetta.