Le Moie Verdicchio dei castelli di jesi classico 1994

[cpurvis]

(cp approaches the Home Thread of Roberto wearing kevlar underwear...& a rope around his ankle just in case the Brazilian Zeus is really on his game...)

Stumbled on this in the giveaway bin for $1.99 & figured what-th-heck, so (Italian Wine God) I DON'T KNOW if the people behind Le Moie / Fazi-Battaglia are Italian, American, French, Good or Evil. However, I knew it might be way over the hill, but it wasn't.

Clear, deep golden color..think apple juice. Restrained aromas -- hints of ripe pear w/ mineral & floral notes. Full-bodied white. Not a quaffer, but a food wine. Not overly fruity, but, with food, hints of honeydew, citrus & mineral on the palate w/ a pleasant wash of acidity mid-palate to clean finish.

Matched beautifully with the meal: sauteed ling cod with green onion/garlic/wine sauce, pan roasted squash & tomatoes sprinkled w/ parmesan, & a green salad w/ roasted garlic/parmesan dressing. FRESH was the description that came to mind. Unexpected pleasure from an aged SW. cp

[Botafogo]

CP, Verdicchio is indeed worthy of both respect and aging. Our friend Ampellio Bucci releases his Riservas when they are 8-10 years old (and no trees are killed to produce them, it's all about reductive winemaking and extracting the natural lifeforce within the grapes).

As to FB, they are the Mondavi meets Almaden of the zona and provide work for thousands of contadinas who sell them grapes but for the real deal on Verdicchio seek out La Monacesca, Bucci, Seranelli and a couple of others I'll remember in the morning.....

Roberto

[This message has been edited by Botafogo (edited 08-27-2001).]

[cpurvis]

Thanks for the suggestions Roberto. If what I got was indeed representative of the varietal, then I now have a preferred "fish wine"...which, from my limited research, is apparently how verdicchio is known. cp

[Thomas]

Bonci puts out Verdicchio representative of the reduction method Roberto mentioned.