Winery Tenuta dell'UgolinoVigneto del Balluccio Verdicchio dei Castelli di Jesi Classico Superiore
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Vigneto del Balluccio Verdicchio dei Castelli di Jesi Classico Superiore from the Winery Tenuta dell'Ugolino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vigneto del Balluccio Verdicchio dei Castelli di Jesi Classico Superiore of Winery Tenuta dell'Ugolino in the region of Marche is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Vigneto del Balluccio Verdicchio dei Castelli di Jesi Classico Superiore of Winery Tenuta dell'Ugolino in the region of Marche often reveals types of flavors of earth, microbio or vegetal and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Vigneto del Balluccio Verdicchio dei Castelli di Jesi Classico Superiore
Pairings that work perfectly with Vigneto del Balluccio Verdicchio dei Castelli di Jesi Classico Superiore
Original food and wine pairings with Vigneto del Balluccio Verdicchio dei Castelli di Jesi Classico Superiore
The Vigneto del Balluccio Verdicchio dei Castelli di Jesi Classico Superiore of Winery Tenuta dell'Ugolino matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of eggplant and zucchini lasagna, goat cheese and bacon quiche or aperitif puff pastries (cheese matches, puff pastries with....
Details and technical informations about Winery Tenuta dell'Ugolino's Vigneto del Balluccio Verdicchio dei Castelli di Jesi Classico Superiore.
Discover the grape variety: Himrod
An interspecific cross between ontario (winchell x diamond) and sultana - it is therefore not a pure Vitis vinifera as some people write - created in 1928 by A.B. Stout at the New York State Agricultural Experimental Station (United States). Its multiplication started only in 1952, it is certainly known in the United States but also in Canada, in India, in many European wine-producing countries, ... little multiplied and thus little known in France except by the amateur gardeners. The Interlaken which looks a bit like the Himrod, the Lakemont and the Romulus have the same parents.
Last vintages of this wine
The best vintages of Vigneto del Balluccio Verdicchio dei Castelli di Jesi Classico Superiore from Winery Tenuta dell'Ugolino are 2019, 2018, 2017, 2016 and 2015.
Informations about the Winery Tenuta dell'Ugolino
The Winery Tenuta dell'Ugolino is one of of the world's greatest estates. It offers 5 wines for sale in the of Verdicchio dei Castelli di Jesi to come and discover on site or to buy online.
The wine region of Verdicchio dei Castelli di Jesi
The wine region of Verdicchio dei Castelli di Jesi is located in the region of Marches of Italy. Wineries and vineyards like the Domaine Fattoria San Lorenzo or the Domaine Azienda Santa Barbara - Stefano Antonucci produce mainly wines white, sparkling and sweet. The most planted grape varieties in the region of Verdicchio dei Castelli di Jesi are Chardonnay, Cortese and Pecorino, they are then used in wines in blends or as a single variety. On the nose of Verdicchio dei Castelli di Jesi often reveals types of flavors of citrus, nectarine or chalk and sometimes also flavors of cheese, raisin or plum.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
