Vignamato
Verdicchio Castelli Jesi Superiore Eos 2019
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| Denomination | Verdicchio dei Castelli di Jesi DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Marche (Italy) |
| Grape varieties | 100% Verdicchio Bianco |
| Aging | 3 months in steel. Bottle ageing: 2 months. |
| Year | 2019 |
| Product name | Verdicchio Castelli Jesi Superiore Eos 2019 |
| Color | Straw yellow with green reflections. |
| Perfume | Intense, persistent, delicate, fruity with floral notes. |
| Taste | Full-bodied, savoury, fresh with a slightly bitter aftertaste. |
| Pairings | Seafood salads and all seafood dishes in general, white cold meats. |
| Region | Marche |
| Country | Italy |
Details
Perfume
Color
Taste
Serve at:
08 - 10 °C.
Longevity:
05 - 10 years
Pairings
Fish
Shellfish
Cheese
Poultry
White fish
Producer
Vignamato
From this winery
- Start up year: 1960
- Oenologist: Pierluigi Lorenzetti
- Bottles produced: 150.000
- Hectares: 27
In the late 1940s, Umberto Ceci bought a small plot of land in S. Paolo di Jesi, in a hamlet called Battinebbia devoted to the growing of Verdicchio grapes. In the early 1950s, the land was assigned to Amato and his wife Maria, keen growers who started to produce and sell their wines from the farm building on the estate.
Their experience and passion for their vineyard, carefully tended to guarantee the quality of the grapes, drew their son Maurizio and his wife Serenella into the project. Believing that change must be embraced if a business is to grow and improve, in 1992 a new project was developed: “Vignamato”, in other words “the Amato vine” — a symbol of our love for this adventure and the world of wine.
The brand very quickly reached superior levels of excellence with an exemplary formula melding the best of tradition with the latest technology. Using cutting-edge equipment, innovative technologies and sustainable agricultural techniques, the Vignamato estate, now also a “Teaching Farm”, developed a line of products recognized for their excellence without ever forsaking their origins and the strong bond with the traditions of the past.
The Ceci family, thanks to the youthful energy of children Alessandra, Andrea and Francesco, has taken the Vignamato brand to the highest levels possible, and higher still, garnering ever more acclaim and accolades in international markets. Read more
Their experience and passion for their vineyard, carefully tended to guarantee the quality of the grapes, drew their son Maurizio and his wife Serenella into the project. Believing that change must be embraced if a business is to grow and improve, in 1992 a new project was developed: “Vignamato”, in other words “the Amato vine” — a symbol of our love for this adventure and the world of wine.
The brand very quickly reached superior levels of excellence with an exemplary formula melding the best of tradition with the latest technology. Using cutting-edge equipment, innovative technologies and sustainable agricultural techniques, the Vignamato estate, now also a “Teaching Farm”, developed a line of products recognized for their excellence without ever forsaking their origins and the strong bond with the traditions of the past.
The Ceci family, thanks to the youthful energy of children Alessandra, Andrea and Francesco, has taken the Vignamato brand to the highest levels possible, and higher still, garnering ever more acclaim and accolades in international markets. Read more
| Name | Vignamato Verdicchio Castelli Jesi Superiore Eos 2019 |
|---|---|
| Type | White still |
| Denomination | Verdicchio dei Castelli di Jesi DOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Verdicchio Bianco |
| Country | Italy |
| Region | Marche |
| Vendor | Vignamato |
| Origin | S. Paolo di Jesi (AN) |
| Climate | Altitude: 250 m. a.s.l. Exposure: South/South - East. |
| Soil composition | Medium-textured clayey. |
| Cultivation system | Guyot |
| Plants per hectare | 2500 |
| Yield per hectare | 95 00 q |
| Harvest | Manual, in crates, mid to late September |
| Wine making | Soft pressing, static decantation of the free-run must, fermentation in steel tanks, followed by a brief soak on the fermentation lees. All stages are carried out away from oxygen, in environments saturated with inert gas to preserve the primary and secondary aromas. |
| Aging | 3 months in steel. Bottle ageing: 2 months. |
| Year production | 7000 bottles |
| Allergens | Contains sulphites |