Le Salse Matelica Verdicchio - $15.00
(No rating yet)
This Verdicchio, or green hue, wine from the Marche is made of grapes grown on vineyards with exposed Jurassic period sea beds, near salt water springs called "le salse". The raised and unique North-South mountain valley blocks off tempering coastal winds to cause extreme diurnal temperature differences resulting in this racy, mineral driven wine. Notes of tangerine and green apple and nuttiness. Great with cheeses and low fat proteins (fancy for chicken).
Vigna / Vineyard: The vineyards are on top of a Jurassic-period raised sea bed, near saltwater springs called le salse (from sale / salt.) The high altitude of the raised valley (450 meters), its north-south orientation, and the distance inland from the sea combine to block off the tempering coastal influence and result in large day / night temperature differences.
Cantina / Cellar: Standard vinificazione in bianco (white wine making): Soft pressing of the grapes, fermentation with selected yeasts in temperature-controlled (14-15°C) 300 hectoliter stainless steel tanks for about 20 days, and several months of additional time in tank before bottling.
Il Vino / The Wine: Racy and mineral, but with some body. Tangerine and green apple. A thirsty-quenching, easy-going, versatile white wine for those who want something with all the refreshment of but more character than Yet Another Pinot Grigio.
A Tavola… / At the Table… Aperitivo, seafood (including raw oysters)… anything you’d drink white wine with, really!
FUSO21 Le Salse Verdicchio di Matelica
Vigna / Vineyard
Nome / Name: Various parcels in the Esina Valley, near the town of Matelica.
Ettari / Hectares: 50 hectares.
Quota / Altitude: 450 m / 1475 ft.
Suoli / Type of soils: Loose soil composed of lime and clay.
Esposizione / Exposure: South.
Vitigni / Varieties: 100% Verdicchio; clone matelicese a grappolo serrato.
Età delle viti / Vine age: 28 years old.
Densità / Planting Density: 1,666 and 2,600 vines/hectare.
Allevamento / Trellis system: Traditional Doppio Capovolto and Guyot.
Metodo di vendemmia / Harvest technique: Hand harvested.
Metodo agricolo / Agricultural Technique: Conventional but with sustainable initiatives given to growers in the cooperative.
Resa / Yield: 8000 kilograms / hectare.
Cantina / Cellar
Lieviti / Yeasts: Selected (saccharomices bayanus).
Fermentazione alcolico / Alcoholic fermentation: 20 days, 14-15°C.
Fermentazione malolattica / Malolactic fermentation: Yes.
Élevage: Several months in stainless steel tanks.
Chiarificazione, filtrazione / Clarification, filtratration: Paper filtered.
Produzione annua / Annual production: 20,000 cases.
Gradazione alcolica / Alcoholic %: 12%.