Casal di Serra vineyard is in Busche di Montecarotto, on the hills overlooking the sea between Senigallia and Ancona. These plants have a century old tradition. They produce top quality Verdicchio dei Castelli di Jesi lately awarded and protected by the DOC recognition. The hand harvesting of the grapes takes place when they are slightly over ripe. They are then directly put in the press. The must is collected into refrigerating containers for static decanting. It is then shifted into small stainless steel tanks where fermentation takes place at controlled temperature(16-18°C). The wine there completes its malo-lactic fermentation and is then left together with its yeast for about three months. At the end of this processing the wine is put in concrete containers to wait bottling. This wine is of a deep yellow colour and its fragrance reminds of summer fruit, of peach and pineapple. Its full taste is enriched by hazelnut notes, when the aftertaste is pleasantly bitter. It is a perfect match for fish preparations, from the starters, say marinate anchovies, or prawns in “salsa rosa”, to more elaborated ones. These could be “brodetto di pesce” for instance or “baked grouper” of fried fish or again squid-spits.
Verdicchio is an autochthonous vine that is showing excellent characteristics in high quality production. It stands aging ( for up to six years), boasts a dry extract of 20g/l. It has then important alcoholic content (13/14%). The strong and fresh taste, sweet but balanced with its acidity is conquering the international oenology, and it has also manage to get the Doc certification.