Vineyard

The vineyards are more than thirty years old and trained on the doppio capovolto system. they are situated at about 300 metres above sea level, on a hillside facing east/south-east. The soil is very deep, clay loam, fairly fresh, and represents the ideal for a vine such as Verdicchio. The yield per hectare is between 6 and 7 tons.

[all about the vineyard]

Harvest

The grapes are picked by hand, and collected in boxes. The harvest takes place on the borderline between the first and second ten days in October, when the grapes have reached a slight degree of over-ripeness. It is fairly common to find that a few of the grapes have been attacked by noble rot.

Vinification

After a light pressing, the prime must is rapidly cooled and then goes through static decantation. A small proportion of the grapes is processed by the technique of vinification in rosso, which has the object of accentuating the extraction of certain of the characteristics of the Verdicchio varietal.
Fermentation, in steel tanks with the temperature maintained at between 16º and 18°C, takes 10-15 days. The wine undergoes a malolactic fermentation on about 10-15% of the total volume. The ageing stage lasts about ten months, during which the wine remains in contact with its own fermentation yeasts in concrete tanks. Casal di Serra Vecchie Vigne rests in bottle for several months before being put on sale.