|SANDY||Fine, delicate, fragrant, poor in extracts|
|CLAYEY||Rich extract, soft, good acidity and a long shelf life|
|HEAVY AND HIGH CLAY CONTENT||
Rich extract, soft, good acidity and a long shelf life
Very alcoholic, low acidity and fragrant. Considered also in this group are marl soils, rich in mineral salts, and the red soil that generate wines of excellent quality
In the terroir of Castelli di Jesi, there is never soil with absolutely unique characteristics.
One can therefore speak of “predominance” of one characteristic over another depending on the geological subsoil and - following the classification of the regional map - some districts can be grouped according to the prevailing soil.
This, combined with the climatic and geographic maps allows also an “organoleptic” mapping of wines and an early form of “zoning” of the vineyards.
IDENTIFY THE AROMA
Verdicchio dei Castelli di Jesi expresses a wide variety of scents and different degrees of olfactory complexity, depending of production styles and different production areas.
In any case, you can bring these scents to specific families that are found more frequently: fruity, floral, herbaceous for Verdicchio younger and toasted and mineral aromas for Verdicchio more aged and structured.
FRUIT: Peach, Lemon, Mandarin
FLORAL: Acacia, Hawthorn
HERBS: Dill, Thyme
ROASTED / TERTIARY: Almond, Honey, Malt
MINERALS: Iodine, Flintlock
The white wine of Cupramontana has always been primarily Verdicchio.
Although Trebbiano and Malvasia in particular have been documented and even now very present in production, Verdicchio is historically represented as one of the bastions of the DOC Castelli di Jesi and over the years has always stood out for its originality and territorial fidelity.
In Cupramontana in fact it’s difficult to find the ample fruit and delicate nose that is typical of the lower slopes, but instead an aromatic trait very complex, more reluctant to express himself in its youth but which emerges while aging in bottle, even after many long years.
It reaches its peak in complexity after three to five years of bottle aging, and then continues the evolution for at least another ten to fifteen years.
The Verdicchio of Cupramontana is never thin, it has robust structure, rather significant alcohol traits, especially in the southern slopes.
Usually prominent are aromas of yellow fruit and citrus, with hints of hazelnuts and anise; as aging increases, notes of fennel and aromatic herbs become apparent, and a distinct mineral expression that manifests itself through a commanding sapidity that cut into the taste buds of even the least experienced drinkers.
Marine scents and cereal notes sanction then gastronomic vocation of these wines.
Although many labels derive from the blending of grapes originating from different slopes, in Cupramontana, more so than in other towns of Castelli di Jesi, quite evident is the propensity to make wine from grapes of designated zones or individual vineyards “in purity.”
This gives us the chance to individualize a certain traceability of the wines to specific slopes of origin.
A quality well expressed can permit the Verdicchio ofupramontana to bear an undoubted merit: territorial fidelity.