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The Bucci Family are involved in agriculture since 1700 and is originally from Montecarotto, one of the Castelli di Jesi, in the Marche region.
The farm has an area of about 350 hectares and a diversified production: hard and soft wheat, corn, sugar beets, peas, seed crops, sunflowers.
The vineyards planted with Verdicchio dei Castelli di Jesi DOC cover about 25 hectares in area DOC Classical and 6 hectares are used for cultivation of red grapes Montepulciano and Sangiovese grapes falling in the DOC Rosso Piceno; annually they produce about 700-800 quintals of Verdicchio and 300 quintals of Rosso.
The soil of all the vineyards has texture of medium clay, with a high total calcium content and limestone. Clay is a key component of all the vineyards with percentages around 30%, and it has a very important role for the vineyard because it retains the minerals and absorbs water, essential for the poor rainfall in the area. On the other hand, The limestone is fundamental because calcium is a big health element for the screws and regulates the biochemical processes, it is a key component for the formation of fixed acidity of the wines that provides great texture to white wines.
In the vineyard the yield is limited by winter pruning to 60 quintals per hectare against 140 quintals allowed by the regulations of the Verdicchio and 130 allowed for the Rosso Piceno.
The harvest is manual with homemade grape selection and gentle pressing only the first pressing; the underground cellar allows using the least possible cooling in order to maximize the different intrinsic personality of the wines.
In 1930 it was built a winery in Ostra Vetere, which consists of an underground floor for storage of wines in a cool and an upper floor for the processing of the same. The winery is equipped with stainless steel tanks for fermentation and 20 antique barrels 50 / 75Hl in oak casks used to mature slowly naturl of white and red wines. (They are barrels that have almost a hundred years of life, so there are more sales of fragrances and flavors, used to slow micro-oxygenation of the wines and their evolution and totally natural stabilization). Verdicchio is vinified by separating the various vineyards in different barrels and then allowed to work in the basement to find the right balance of aroma and taste.