Quota 311 Verdicchio dei Castelli di Jesi Classico

The grape Verdicchio is a white wine grape that has been cultivated in the Marche since the 14th century. It really is a classic that has made its mark! In the past, wine was made with prolonged skin contact. The fermentation process then takes place with the skins of the grapes. The way red wine is now made. The result is a wine with a certain full and rich taste from the Verdicchio grape. Nowadays, ripening with skin contact is no longer used, giving the wines a fresh and elegant style. Taste the wine Quota 311 Verdicchio dei Castelli di Jesi Classico and you will understand why this is such a classic!

Quota 311 Verdicchio dei Castelli di Jesi Classico

The Quota 311 Verdicchio dei Castelli di Jesi Classico is light in color and subtle hints of almond blossom can be found in the nose. A nice fresh dry wine with a pleasant taste in the aftertaste.

Family business Piersanti makes wines in the Italian region of Marche. This is an ancient wine region where even the Romans made wines. It therefore offers the perfect situation for wine growing. The vineyards on slopes and a calcareous soil. The Azienda Agricola Piersanti is located in Cupramontana, the beating heart of the Verdicchio di Jesi region. They make a number of Verdicchios of different levels. This “311” is named after the altitude of the vineyard: 311m above sea level. This is important; At this altitude it is considerably cooler than on the coast, so the grapes can be harvested later and have more to offer aromatically.

Piersanti

Piersanti family business is led by two brothers and was founded in 1955. The brothers’ starting point is to make wines with a distinctive price-quality ratio. The winery is equipped with art of the state equipment, so many stainless steel tanks and all sparkling clean, all to obtain the highest possible quality of wines. This of course results in receiving many awards from Italian and international wine press over the years!

Tight mouthfeel

The Verdicchio is a fresh glass with fine acidity and a fairly tight mouthfeel. This makes it ideal for seafood such as mussels and grilled langoustines. Also great for breaking down the fat from a sardine.