Casal di Serra was one of the first truly "selected" Verdicchio made in this variety’s production area.

All the values of a great indigenous variety find expression in this wine. Contact with its own natural yeasts during fermentation and in the ageing process gives Casal di Serra particular properties of richness and personality, without altering its fine balance and special elegance.

History: It was created in the 1980s by selecting the best grapes grown in the Montecarotto vineyard, and later enriched with grapes from another three plots situated in the most suitable areas for cultivating Verdicchio dei Castelli di Jesi.
First year of production 1983

Municipality / production area Montecarotto - Serra de 'Conti - San Paolo di Jesi - Cupramontana
The vineyards, aged between eight and thirty years old, bred Guyot, are located in the hills between 200 and 350 meters above sea level, on opposite sides of the valley dell'Esino. The land, which date back to the Plio-Pleistocene formations are characterized by being very deep, clayey and calcareous average. The yield of the vineyards never exceeds 70 q.li per hectare

The harvest is done by hand and normally takes place in the period from the end of the month of September to early October. Particular attention is paid to determining the time of harvest, which must coincide with the attainment of better balance between sugars, phenolic ripeness and acidity

Winemaking after a soft pressing the must is rapidly cooled and then be decanted in a static manner. For several years some of the grapes destined for Casal di Serra are vinified using the technique of maceration, a process that promotes and optimizes the extraction of varietal character. Fermentation in stainless steel tanks at a controlled temperature of 16 and 18 ° C, lasts for 10-15 days. The wine, which mostly do not undergo a malolactic fermentation, aged in stainless steel for about 5 months in contact with its lees. Bottled in late April and then rests again in the bottle for a few months

Winemaker's notes
Straw yellow color with hints of gold
The nose brings intense aromas of flowers and ripe fruit and exotic, where are seductive hints of hazelnut sweet, yeast and butter with a touch of balsamic and mineral
The palate is full, warm, dry and velvety with a good dose of freshness and flavor to balance an exciting softness. The body is full, almost opulent with a good intensity and persistence

Serving ideal with fish, stew and grilled, roast white meat and fresh cheeses

Serving glass goblet of medium size and roughly spherical shape, to allow a better perception of complex aromas. The straight opening will enhance the wine in the mouth before directing it to the sides and rear of the tongue and then to the tip, and then evaluate, in a comprehensive manner, its softness
Ideal serving temperature 12-14 ° C

Alcohol: