The Wine Enthusiast 91 Points- Made with organically farmed grapes, this boasts intense aromas of jasmine, Rennet apple and white peach. The juicy, concentrated palate delivers grapefruit, Concorde pear, ginger and a hint of sage alongside fresh acidity. Enjoy through 2025.
Varietal- 100% Verdicchio
Vineyard- The vineyards, which are between eight and thirty years old and trained on the Guyot system, are situated on the band of hillside between 200 and 350 meters above sea level, on opposite sides of the Esino valley. The soils go back to pleiocene‐pleistocene formations, and are characterised by being very deep, medium‐calcareous clay loams. The yield of the vineyards never exceeds 7 tons per hectare.
Harvest- The harvest is carried out by hand and normally takes place in the period from the end of September to the first ten days of October. Particular attention is paid to determining the right moment for the harvest, which must coincide with reaching the best balance between sugar content, phenolic ripening and acidity.
Vinification- After a light pressing, the prime must is rapidly cooled and then goes through static decantation. For several years, some of the grapes destined for Casal di Serra are vinified using the “cold‐soak” technique, a process which favours and optimises extraction of the varietal character. Fermentation, in steel tanks temperature‐controlled to between 16° and 18°C, takes 10‐15 days. The wine does not undergo a malolactic fermentation, and ages in steel for about 5 months in contact with its own yeasts. It is bottled at the end of April and then rests again in bottle for several months.