4 hectares of old vines were planted in the early 70s, and their particular position and fne 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, frst 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. 

Verdicchio dei Castelli di Jesi DOC Classico Superiore

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 16 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 rests 6 months in bottle before being put on sale.