Winery CesaroniVerdicchio dei Castelli di Jesi Classico Superiore
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Verdicchio dei Castelli di Jesi Classico Superiore from the Winery Cesaroni
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verdicchio dei Castelli di Jesi Classico Superiore of Winery Cesaroni in the region of Marche is a with a nice freshness.
Food and wine pairings with Verdicchio dei Castelli di Jesi Classico Superiore
Pairings that work perfectly with Verdicchio dei Castelli di Jesi Classico Superiore
Original food and wine pairings with Verdicchio dei Castelli di Jesi Classico Superiore
The Verdicchio dei Castelli di Jesi Classico Superiore of Winery Cesaroni matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with beef balls, ham and comté quiche or avocado verrine and quick.
Details and technical informations about Winery Cesaroni's Verdicchio dei Castelli di Jesi Classico Superiore.
Discover the grape variety: Lucie-kuhlmann
Colourful, fruity reds to drink young, with a sustained ruby colour, moderate tannins and an airy palate, with signature aromas of red and black fruits (cherry, blackberry) and simple notes. Accessible profile for cold climates. Grown mainly in Canada (Quebec, Nova Scotia) and the north-eastern United States for continental cold-climate vineyards. A black hybrid bred in 1911 by Eugène Kuhlmann in Alsace, cold and mildew-resistant.
Informations about the Winery Cesaroni
The Winery Cesaroni is one of of the world's greatest estates. It offers 14 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
