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Italian White Wines
€16.40Price
"Palombare" " Verdicchio Classico Superiore dei Castelli di Jesi 2023 - Campanelli
€21.00
Tax included
100% Verdicchio
Production area: vineyard in the Palombare district, in Sasso di Serra San Quirico, between 370 and 330 metres above sea level.
Soil: marl and sandstone subsoil, medium mixture of clay and limestone with the presence of sandy intercalations that become more and more significant as one descends downwards
Harvest: manual
Vinification: whole cluster pressing, static decantation, fermentation with indigenous yeasts in cement vats
Ageing: on the lees in cement with frequent batonnage for 7 months and then at least 9 months in the bottle
THE COMPANY
A reality in its infancy, born from the passion for the territory of Francesco, who in 2021 decided to dedicate himself to the wine business and transform the family's small agricultural company. Hence the decision to plant a new vineyard on his own land, purchase an already productive one and take over both the premises and the vineyards of a small winery in the area. This is how Campanelli Vini was born, a project aimed at investigating the geological and pedoclimatic peculiarities as well as the characteristics of Verdicchio in the Castelli di Jesi area. A promoter of an association of producers working on a zoning project, Francesco has set up production on a line of different crus, named after the contrada of origin of each vineyard and located in different municipalities: currently San Nicolò in the municipality of San Paolo in Jesi, Palombare in Serra San Quirico and San Michele in Cupramontana.
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Specific References
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100% Verdicchio
Production area: vineyard in the Palombare district, in Sasso di Serra San Quirico, between 370 and 330 metres above sea level.
Soil: marl and sandstone subsoil, medium mixture of clay and limestone with the presence of sandy intercalations that become more and more significant as one descends downwards
Harvest: manual
Vinification: whole cluster pressing, static decantation, fermentation with indigenous yeasts in cement vats
Ageing: on the lees in cement with frequent batonnage for 7 months and then at least 9 months in the bottle