Sartarelli Verdicchio

Wine Of The Week – Sartarelli Verdicchio dei Castelli di Jesi

“Sartarelli is one of the premier, reference-point producers of fine Verdicchio. Readers should do whatever they can to taste these fabulous whites from the Marche.”  Wine Advocate, 6/30/2010

After sampling this wine out on Saturday and selling it to almost everyone who tasted it, I would have to agree with the above statement!  The wine hails from Italy’s Le Marche region, a zone east of Tuscany along the Adriatic Coast.  It is believed by most that Verdicchio originated in this region and has thrived here since the 14th century.  This region gets especially hot during the summer, and an ice cold glass of clean, fresh and zippy Verdicchio is the perfect way to beat the heat.

Donatella and Patrizio Sartarelli craft some of the finest Verdicchio in the area.  They farm their vineyards sustainably, meaning they only use pesticides if absolutely necessary.  This pragmatic approach to farming is very common among smaller, family owned and operated wineries throughout Europe.  These folks farm and nurture their own vineyards, and often craft relatively small amounts of wine to sell.  In most vintages, the Sartarellis use 100% organic practices in their vineyards, but they reserve the right to do what they need to do to make sure they can produce their wines each and every year.  Make no mistake about it, they depend on the sale of their wine to make a living and thus reserve the right to do what they feel necessary to get their wine to market.  I can appreciate that.  Back to Verdicchio though, and this one in particular.

Sartarelli’s Verdicchio is served ice cold in restaurants and wine bars along the Adriatic Coast to cool off and/or to wash down fresh fish simply prepared and spritzed with lemon.  The wine is unoaked, super fresh and packed with white peach, lemon and green apple fruit notes along with complex mineral nuances.  It is the perfect wine for a sunny, Asheville spring day – try it ice cold on your back or front porch or try it with a simple, olive oil pan seared piece of flaky white fish spritzed with lemon and sprinkled with fresh herbs.  Yum!

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