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Vecchie Vigne Casal di Serra was created to preserve and glorify the great historical and qualitative heritage of the old vineyards on the Montecarotto farm. The old vines were planted in the early 70s, and their particular position and fine balance between fruit and leaf growth means that the grapes can be harvested when they have reached a perfect ripening status. The wine is aged over a long period, first in concrete tanks in contact with the native yeasts and subsequently in bottle, and that gives this cru its particular fullness and brings out the typical Verdicchio character.
First vintage: 2001
Vineyards: The vineyards are more than thirty years old and trained on the doppio capovolto system. they are situated at about 300 meters above sea level, on a hillside facing east/south-east. The soil is very deep, clay loam, fairly fresh, and represents the ideal for a vine such as Verdicchio. The yield per hectare is between 6 and 7 tons.
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 grapes are picked by hand, and collected in boxes. The harvest takes place on the borderline between the first and second ten days in October, when the grapes have reached a perfect ripening status. 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. Fermentation, in steel tanks with the temperature maintained at between 16o and 18°C, takes 10-15 days. The wine does not undergo a malolactic fermentation, in order to preserve freshness and acidity. The ageing stage lasts about ten months, during which the wine remains in contact with its own fermentation yeasts in concrete tanks. Vecchie Vigne Casal di Serra rests in bottle for several months before being put on sale.
Winemaker's tasting notes: The magnificent colour, brilliant golden yellow with lively greenish tints, and sumptuous oiliness anticipate an amble bouquet of broom, camomile, ripe apricot, pineapple and peach, with pleasant overtones of wild mint, sage and hazelnut. In the mouth, it is striking for its elegance: dry and fresh with an acidity which is balanced perfectly by the softness of the alcohol. Long, pungent finish.
Serving glass: Goblet of medium size and roughly spherical shape, to allow better appreciation of the complex aromas. A straight opening will enhance 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.