"Gli Eremi"2020 - La Distesa

Marche Bianco "Gli Eremi" - La Distesa

"Gli Eremi" is a white wine produced with pure Verdicchio grapes. The grapes come from a single vineyard of 30 years located in the municipality of Cupramontana, one of the best terroir for the cultivation of Verdicchio. The harvest takes place in 3 successive steps in order to obtain an optimal selection. Vinification is spontaneous and takes place in medium-sized oak barrels. Refine in the same barrels on the fine lees for about a year. "Gli Eremi" is golden in color. On the nose intense aromas reminiscent of yellow pulp fruit, such as peach, apricot, followed by notes of hay, sage, and hazelnut. At the sip it is a full-bodied wine, with a good acidity, soft, and very persistent.

Serving

It should be served fresh, around 8/10 ° in tulip glasses. Wine to be drunk immediately but left in the cellar a few years can give great emotions.

Pairing

Excellent as an aperitif, ideal for any kind of appetizer and for fish in all its processing, especially with crustaceans, but is able to hold even tastier dishes.

Cellar: Azienda Agricola La Distesa

The farm La Distesa is located in Cupramontana, in the province of Ancona. Born in 2000 from the desire of Corrado Dottori to produce wines that are not approved to international taste, but that respect the territory, the vines and the seasons, with their always different evolutions. For this reason, Corrado Dettori, chooses as organic farming method the only one that can express without distortion what the earth brings with it, naturally. The expanse is spread over three hectares of vineyards, to which we must add those intended for the cultivation of olive trees, the garden, the fodder and the forest. The vineyards, bred in Verdicchio, Trebbiano and Malvasia for the whites, and Montepulciano, Sangiovese and Cabernet sauvignon for the reds, are found on clayey soils rich in limestone. The work in the vineyard is characterized by the renunciation of any chemical substance, the sowing between the rows of field beans, peas and alfalfa, treatments only with sulfur, small doses of copper and biodynamic preparations, at low yields by strain, by the careful selection of grapes during harvesting, performed manually. In the cellar the grapes are vinified in a natural way, with soft crushing of the grapes, spontaneous fermentations with indigenous yeasts and careful refinements. According to the words of Corrado Dettori: "Being winemakers means telling the territory, with its many complexities, and following the seasons, with their always different evolutions