Verdicchio dei Castelli di Jesi DOC
Classico Superiore "Balciana"

Our own vineyard in Contrada Balciana is the origin of this wine.
It is characterised by a small yield and differently timed harvest, which is usually from 5th-6th till 14th-15th November.
During the harvest extreme care is necessary so as not to split the grapes which have reached the correct level of ripeness. This completes the first stage, after which the normal techniques are adopted in the winery taking the same care so as not to ruin the preceding work.
The complexity of all these processes means that production is restricted to about 16.000 bottles a year.
After bottling, the wine continues to develop achieving an exquisite taste sensation.

The Balciana is available in Sartarelli's bottles of 750 ml and magnum bottle of 1.5 liters.

Colour: intense straw yellow with nuances of golden yellow.
Perfume: complex aromatic bouquet explodes with ripe apple, honey and sweet spice, musk overtones.
Taste: high alcoholic content, not harsh but pleasingly soft, with elegant finesse and a slight suggestion of bitterness in the aftertaste.

Label

Technical Characteristics Vintage 2007
· Alcohol made from distillation (method CEE): 15 % ml/ml.
· Electrometic PH: 3,1 - 3,2.
· Total sulphurous anhydride: 80 -90 mg/l.
· Total acidity in tartaric acidity: 4,5 - 5 g./l.
· Total dry extract: 24 - 26 g/l.
· Residual sugars: 5 - 6 g/l.

Characteristics Vineyards
· Altitude: 300/ 350 m.a.s.l.
· Land: average calcareous mixture tending to dissolve.
· Exposure: North-East.
· Inclination: 12 - 15 %.
· Hectares: 9,5.
· System of plantation: simple Guyot fenced.
· Cultivar: Verdicchio 100%.
· Density: 2.500 plants.
· Average yield per hectare: 90 quintals grapes, of whom 30 are for production of Balciana.
Average age of plants: 10 years.

Our wines in a menu
Of an intense straw yellow colour. Refined and elegant aroma with notes of white fruits . A well balanced crisp white wine with a long finish.
It goes well with complex white meat and fish dishes, such as "brodetto" (a kind of fish soup), mushrooms, "agnello alla cacciatora" (lamb fricassee), rabbit and chicken "in potacchio" (a local dish) and medium-seasoned cheese.