Today we will do a particular tour in one of the most important regions of the Peninsula, the Marche. A journey that will allow you to get to know and, why not, to taste one of the excellent products of the Marche viticulture: Verdicchio. Then follow us in this new adventure, and be ready to swirl your glasses, also because you will have a special guide who will accompany you in your tasting.
Verdicchio Bianco is a particular type of vine that is grown almost exclusively in the Marche region, to the point of representing one of the pride of the region. From Verdicchio it is possible to obtain products of various kinds, ranging from table wine to grappa, from sparkling wine to passito wines.
The name Verdicchio derives from the particular color of the grape, which even in an advanced stage of ripeness, maintains its characteristic greenish hue. The first historical evidence of the cultivation of Verdicchio dates back to the sixteenth century, and can be found in two texts written by two authors from the Marche. The first is the very useful Agricultural Book, an Italian version of a treatise written by the Spanish de Herrera, translated by Mambrino da Fabriano in 1557; the second is the De naturale vinorum historia, de vinis Italiae and de conviviis antiquorum Libri VII, written by Andrea Bacci in 1597, a monumental oenological work. At the end of the twentieth century, however, in the famous text L'Ampelografia Italiana, the result of the studies of the Central Ampelographic Committee, there was precisely Verdicchio one of the most renowned vines of our peninsula.
The geographical areas where Verdicchio is most cultivated are Castelli di Jesi in the province of Ancona and Metelica in the province of Macerata, which produce two different varieties. Verdicchio is a highly versatile vine that adapts to the most varied methods of vinification and farming. From its grapes are obtained both fresh wines, to be consumed young, such as those who had great fortune during the Italy of the economic boom, and wines of great longevity, which can even exceed twenty years of age. Characteristic note, above all, the slightly bitter aftertaste, a distinctive trait of Verdicchio both for the cultured palates of connoisseurs, and for those less refined than simple amateurs. The precious grape variety from the Marche region, in its various declinations, will be the faithful companion of your lunches and dinners, and, thanks to its eclectic nature, you can consume it alongside a dessert or in the company of a good risotto. But wait for those who are more experienced than you to get advice ...
If you want to better deepen your knowledge of Verdicchio you must entrust yourself to the care of the Vallerosa Bonci farm, one of the most prestigious in the wine sector in Italy. Vallerosa Bonci is located in Cupramontana in the province of Ancona, on one of the hills that rise to the sides of the right bank of the Esino river. The company was founded by the forefather Domenico Bonci at the beginning of the twentieth century: his constant commitment, his passionate dedication to the land and vineyards and the appreciation of the first admirers of his precious work, have laid the foundations of a renowned business and successful.
Vallerosa Bonci owns 30 hectares of land of which 26 are dedicated to the cultivation of Verdicchio dei Castelli di Jesi Classico Doc. Thanks to the most modern winemaking techniques and decades of experience in the field, the Bonci family is able to make the most of precious vineyards of Cupramontana and the districts of San Michele, Torre, Alvareto and Pietrone. Password? Knowing how to mix tradition and innovation with wisdom and skill.
Among the products that you absolutely must taste among the many of the Bonci winery, there are: Verdicchio dei Castelli di Jesi DOC Classico, made thanks to the grapes of the Carpaneto and Torre vineyards and stored in the typical Etruscan amphora, wine to be consumed young, next to a risotto or soup; the Spumante Metodo Classico Millesimato Brut - Verdicchio dei Castelli di Jesi D. O. C., made thanks to the natural fermentation in bottle of Verdicchio dei Castelli di Jesi, a product that can be kept for at least five years, ideal as an aperitif; Verdicchio dei Castelli di Jesi D. O. C. Passito, obtained from the drying of Verdicchio di Rovejano, a product that lasts at least 4 or 5 years, recommended to accompany aged cheeses and dry pastries. And finally, ideal for your winter evenings spent next to a nice lit fireplace, for its 42 degrees of alcohol by volume, the Grappa di Verdicchio-Barrè, which is obtained from the cold distillation of Verdicchio grape marc.
These are just some of the Bonci house specialties! If you want to get to know the rest of these magnificent products, and enjoy the original and traditional flavors of the vineyards of the Marches D. O. C., you just have to go running to Cupramontana, for a holiday under the banner of Bacchus, the god of wine!
Did you like this? Let us know