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Wine Description
The Story
From the vineyard of the same name, known ever since the middle ages for its ideal suitability for the culture of the vine, comes Le Busche. A unique wine, the product of an unusual marriage between Chardonnay and Verdicchio, where the first brings richness and depth, while the second contributes elegance and keeping qualities, making this mix of varieties extremely long-lived.
First vintage: 1985
Vineyards: The vineyard was planted in the early 70s, and is situated at about 300 meters above sea level, with an east-facing aspect. The soil is characterised by being very deep, clay loam, with fairly poor fertility and therefore extremely suitable for the production of quality wines. The yield is between 6 and 7 tons per hectare.
In the heart of Verdicchio country on the left bank of the Esino river. Over the years, Umani Ronchi has put together 21.5 hectares under vine by acquiring and amalgamating the holdings of many small growers. Back in the Seventies, Massimo Bernetti realised how much potential what was to become one of Castelli di Jesi’s grand crus had for high quality and significant production levels.
In the Eighties, Le Busche was the birthplace of Casal di Serra, one of the first modern-style Verdicchios and a wine it still makes today. The vineyard, or rather its ten hectares of jealously guarded old vines, is also the home of Casal di Serra Vecchie Vigne. The old farmhouse you can see through the elms, mulberry trees, walnut trees and fig trees has been fitted with a tasting room that makes it the perfect tasting venue for a wine tourism journey.
Harvest: The harvest is carried out by hand, with the grapes collected and transported in boxes. Normally it takes place in two stages: the Chardonnay matures between the end of August and the first few days of September, while the Ver- dicchio is harvested on the borderline between the first and second ten days in October, when the grapes have reached a slight degree of overripeness. It is fairly common to find that a few of the grapes have been attacked by noble rot.
Winemaking: After a light pressing, the prime must is rapidly cooled and then goes through static decantation. The alcoholic fermentation takes place in barriques and tonneaux for about 10-15 days in temperature-controlled surroundings, and then 40% of the wine goes through a malolactic fermentation. The ageing stage lasts about eight months, during which the wine remains in contact with its own fermentation yeasts, with batonnage being carried out at weekly intervals. Le Busche rests for a further 10 months in bottle.
Winemaker's tasting notes: Golden yellow colour with greenish tints; on the nose it is a veritable bunch of wild flowers, marguerites and camomile, intense and generous, against a background of vanilla and exotic fruit, lightly spiced. Soft and velvety on entering the mouth, large and supple body, with a long and persistent finish over aromatic and mineral notes.
Serving glass: Goblet of medium size and roughly spherical shape, to allow better appreciation of the complex aromas. A straight opening will en- hance the flavour of the wine in the mouth, by directing it first to the sides and rear of the tongue, and then to the tip, and allow its softness to be properly evaluated.
