Verdicchio Dei Castelli Di Jesi Cipriani Tenuta San Marcello 2021
Verdicchio Dei Castelli Di Jesi Cipriani Tenuta San Marcello 2021
Serve at: 14°-16°C
Glass type

Verdicchio Dei Castelli Di Jesi Cipriani Tenuta San Marcello 2021

TSMVICIXX
disponibile
€16.00
Tax included

Cipriani is the name of the Verdicchio Classico Superiore of the estate. Vinified in purity, it grows on clayey soils with widespread limestone presence. Raised with the Guyot method, it is harvested by hand in early September, in small boxes to preserve the intact berries until they arrive in the cellar. The soft pressing of whole bunches sees the use of dry ice to preserve the must from oxidation. Fermentation is controlled at 15 °, followed by a static decantation with tapping of the limpid and noble part. Aged on the lees for 10 months in steel.

Tenuta San Marcello

Tenuta San Marcello

Tenuta San Marcello is a young reality of Le Marche Region, already appreciated for the quality of its wines. Born as a farm and dedicated to the production of local

wines to ensure a 360 ° experience and to bring to the table the territory of San Marcello. Located in the area of two of the most characteristic and valuable D.O.C.,

the Verdicchio dei Castelli di Jesi and the Lacrima di Morro d'Alba Superiore, it carries out a work of valorization whose fruits are already visible in the glass.

In the vineyard the work is done in full respect of the territory, eco-sustainability and local traditions, with the help of qualified professionals. The cuttings were

planted in 2008 on 4 hectares adjacent to the estate. The soil is clayey limestone, about 220m above sea level and not far from the beach of Senigallia. Sometimes the

sea breeze can be felt up in the vineyard with its slight salinity. Two vines, Lacrima and Verdicchio, to give life to 4 labels vinified in purity. No herbicides and

chemical fertilizers, with the aim of integrated biodynamics.

The grapes are harvested by hand and pressed within one hour of harvesting, to minimize the sulfur used. In the cellar then the must is processed in the absence of

oxygen to enhance the varietal aromas. The temperature is controlled with a modern geothermal system powered by 100% renewable sources.

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