You’d be hard pressed to find more bang for your buck than Verdicchio. Failoni provides a textbook example that opens with notes of lemon peel, dried pineapple, rosemary, sage and honey. The acidity is thriving and introduces a juicy/waxy texture that leans into a dry, herbal and salty finish with hints of gardenias and honeydew melon. Excels with seafood and creamy vegetarian dishes.
Verdicchio dei Castelli di Jesi
Sandy, with veins of limestone
Hand-harvested. Full-cluster press; fermented on indigenous yeasts in temperature-controlled tanks. Aged in tank for six months on fine lees.