Vigneto del Balluccio celebrates all that is fabulous about Le Marche’s native Verdicchio grape. We carefully cultivate and prune the vines, handpicking only the finest grapes late in the season for maximum flavour, and crafting the wine with natural yeasts.
All the complexity of the wines comes from the work we do in the vineyards. The Balluccio is richer, rounder, more complex thanks to older vines, very low yield and longer refining on noble lees in the vats. When cellared, each year the wine deepens into a luscious golden yellow and the flavour intensifies. It develops in colour and body in years one to three and is at its best in the fourth year.
This is slow winemaking, done with love and care for amazingly flavourful results.
Perfect with white fish and well, pretty much all seafood.
Drink it with steaming platters of lobster, crab and prawns or Cantonese-style whole steamed fish with soy, ginger and spring onions.
This wine also has the body and acidity to pair with strong cheese, such as gorgonzola.