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Campanelli

Verdicchio dei Castelli di Jesi Classico Superiore San Michele 2023

White green still

Organic and sustainable
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Denomination DOC Verdicchio dei Castelli di Jesi Classico Superiore
Size 0,75 l
Alcohol content 13.5% by volume
Area Marche (Italy)
Grape varieties 100% Verdicchio Bianco
Aging Aged on the lees in concrete tanks with frequent bâtonnage for 7 months, followed by at least 9 months of bottle aging.
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Awards

  • 2023

    4

    Italian Sommelier Association (AIS) guide

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Producer
Campanelli
From this winery
  • Start up year: 2021
  • Oenologist: Marco Gozzi
  • Bottles produced: 25.000
  • Hectares: 9
The deep bond with our land is the source of inspiration for our project, which brings together a passion for wine and the desire to express the many identities of a unique territory. In this journey, craftsmanship and sustainability are not merely production choices, but the most meaningful way to preserve our land and allow it to reveal itself in the glass in its most authentic form.

This vision guides us in the challenge of connecting the symbolic grape variety of the Castelli di Jesi with its place of origin, exploring the nuances that distinguish one village from another and one district from the next within a complex, layered area that requires an in‑depth reading capable of enhancing its specific characteristics.
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Fish
Cheese
White fish

Name Campanelli Verdicchio dei Castelli di Jesi Classico Superiore San Michele 2023
Type White green still
Denomination Verdicchio dei Castelli di Jesi DOC
Vintage 2023
Size 0,75 l
Alcohol content 13.5% by volume
Grape varieties 100% Verdicchio Bianco
Country Italy
Region Marche
Vendor Campanelli
Origin Vineyard located in San Michele, in the municipality of Cupramontana
Climate Altitude between 290 and 320 meters above sea level.
Soil composition Soils of medium texture with a predominance of clay and limestone, resting on a subsoil of marl and sandstone.
Harvest Manual harvest.
Wine making Gentle whole‑cluster pressing with selection of the free‑run must only, static settling, and fermentation with indigenous yeasts.
Aging Aged on the lees in concrete tanks with frequent bâtonnage for 7 months, followed by at least 9 months of bottle aging.
Allergens Contains sulphites