Verdicchio dei Castelli di Jesi DOC

This denomination represents one of the most important expressions of the Verdicchio grape (minimum 85%), widely considered one of Italy’s greatest white varieties. The history of the grape in this specific zone is born from tragedy and migration. Following plague epidemics in the 14th and 15th centuries that decimated the Marche’s agricultural population, farmers migrated from the Verona area of the Veneto to the town of Jesi to repopulate the countryside. They brought with them the Trebbiano di Soave vine, which over the subsequent centuries adapted to the local environment to become the Verdicchio we know today.

In the glass, Verdicchio dei Castelli di Jesi is typically pale lemon in color, offering aromas of lemon zest, green apple, and white flowers, often marked by a distinct note of fennel or wintergreen. On the palate, the wine is known for its medium-plus to high acidity and a characteristic waxy or oily texture, finishing with a classic note of sweet almond. While the grape is also used for the Verdicchio di Matelica further inland, the Castelli di Jesi style is generally considered more delicate and floral.

The Terroir The production zone is situated on the hills that flank the Esino River. Unlike the inland Matelica valley, the Castelli di Jesi zone is closer to the Adriatic coast.

• Soil Composition: The soil structure here is defined primarily by very compact Pliocene clay substrates. On gentler slopes, the soils become less compact, while the valley floors are characterized by alluvial, sandy-clayey-calcareous terrain. The grape thrives in these clay and limestone soils, which contribute to the wine’s structure and longevity.
• Viticulture: Verdicchio is a vigorous, high-production variety that ripens slowly and evenly. It is late-ripening, a trait that allows it to maintain its signature high tartaric acid levels even in warmer vintages.

The Critical Take Verdicchio dei Castelli di Jesi is a highly versatile wine, produced in styles ranging from dry and still to sparkling (spumante) and sweet (passito). It is celebrated as an exceptional food wine; local pairings include olive all’ascolana (stuffed fried olives), chicken livers, pesce crudo (raw fish), and brodetto (a regional fish stew). When harvested late or aged on its lees, the wine develops significant concentration and complexity, capable of aging and improving in the bottle.

Classico, and the Riserva DOCG Two qualifications matter on the label. Classico marks the historic heart of the zone around Cupramontana, Staffolo and Montecarotto, on the higher inland hills rather than the ground running down toward the coast. And since 2010 the top tier has carried its own denomination: Castelli di Jesi Verdicchio Riserva DOCG, with lower yields and longer ageing. It is an unusual arrangement and Italy has only a handful of them — the base wine stays DOC while the Riserva is promoted above it, so the pyramid is built at the top rather than from the bottom up.

Benchmark Producers Bucci, La Staffa, Umani Ronchi, Stefano Antonucci, Sartarelli, Garofoli