Organoleptic characteristics: Verdicchio has a pale yellow color, it has a mild, characteristic aroma and in the mouth is dry, harmonious, with a pleasantly bitter aftertaste. Historical-cultural information and curiosities: The practices of viticulture and winemaking in the Marche region are introduced by the Monks (the Benedictines firstly, then the Camaldolese), and Verdicchio makes its appearance as a grape not excellent to eat, but that produces a wine "as good as anyone else". As occurs to most of the Italian vines, between the nineteenth and twentieth centuries there is a crisis in production due to parasitic diseases (phylloxera, downy mildew and powdery mildew). In the fifties and sixties Verdicchio assumes commercial visibility and reaches the height of its history, thanks to two entrepreneurs who built castles for the production of wine and characterized the product with an amphora-shaped bottle which, in addition to enhancing the Verdicchio wine, highlights the features of the Marche region. Serving suggestions: Verdicchio is accompanied by excellent fish dishes and typical dishes of the Mediterranean cuisine. Production area: Territories in the provinces of Ancona and Macerata. Vines that are allowed to produce it: Verdicchio (minimum 85%). White grape varieties suitable for cultivation in the Marche region, for a maximum of 15%, can contribute to the production.
