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Tordiruta
Verdicchio dei Castelli di Jesi Denominazione di Origine Controllata Passito

vineyards

Growing area: the Marche, province of Ancona.
Location: commune of Castelplanio, in the Piagge Novali area.

Age:from 7 to 35 years.
Soil: very deep and rocky, predominantly Plio-Pleistocene and Miocene sands and clays, with some limestone.
Aspect and elevation: Southeast, Southwest and Northwest at 300-350 metres.

varieties and growing practices

Grapes: 100% Verdicchio.
Training system: arched cane and double guyot.
Vineyard density: 1.700-3.500 vines per hectare.
Yield: 7 t grapes/ha, utilising pruning to reduce the bud load per vine, in order to concentrate components and quality in fewer clusters per vine.

vinification and maturation

Harvest: after ripening late, the clusters are picked by hand and the best-quality ones are placed to dry on reed mats for three months, where they undergo the “noble rot” process.
Vinification: the must ferments about a month in oak barriques.
Maturation: the wine matures for 12 months in barriques, then a further year in the bottle.

tasting notes

Appearance: a dense, brilliant gold-yellow colour.
Bouquet: a superbly aromatic bouquet of remarkable intensity and length. Predominant essences are of candied citrus, tropical fruit and more mature, evolved floral and spice impressions.
Palate: the entrance is majestic. The palate is richly savoury, exhibiting impressions of candied, subtly-caramelised fruit and spices, the gift of careful cask-ageing, which enriches the influence of the noble rot. Magisterial smoothness, perfect balance and exceptional harmony of all of its components.

cellaring

This quintessential exemplar of Italian winemaking will have no problem whatsoever in ageing a considerable period. Store it carefully in your cellar and discover, even a decade later, the impressive growth in richness of this extraordinary, renowned wine.

serving suggestions

Do not waste this wine on your usual run of sweets; the breed of Tordiruta deserves far better. It is made rather for blue cheeses (Gorgonzola, Roqueford, Blu Stilton, Fossa di Talamello), served perhaps with a fresh, ripe Williams, Abate, or Decane pear, or, even finer, stewed in a little of the same wine, some water, a little sugar and just a touch of chestnut honey; with the Marche’s fig lonzino, or with Mantua’s fruit mostarda. Tordiruta with fat goose liver, duck breast, or Canard l’orange represents a gastronomical apogee.

serving temperature

14 C.

data

Alcohol: 13% vol.



AWARDS
DUEMILAVINI AIS
2008 - 2007 - 2006 - 2001 - 2000 - 1998
I VINI DI VERONELLI
2008 - 2006 - 2003
ANNUARIO DEI MIGLIORI VINI ITALIANI - LM
2006 - 2002 - 2001 - 2000 - 1999 - 1998
VINI D'ITALIA GAMBERO ROSSO
1997
INTERNATIONAL WINE CHALLENGE LONDON
2008 - 2006 - 2000
INTERNATIONAL WINE & SPIRIT COMPETITION LONDON
2007
SELECTIONS MONDIALES DES VINS CANADA
2007
CONCOURS MONDIAL DE BRUXELLES
2007 - 2001
INTERNATIONAL WINE & SPIRIT COMPETITION LONDON
2006 - 2004
MUNDUS VINI GERMANY
2005
BANCO D'ASSAGGIO DEI VINI D'ITALIA
2003
CHALLENGE INTERNATIONAL DU VIN BORDEAUX
2002
INTERNATIONAL WINE CHALLENGE LONDON
1998
MUNDUS VINI GERMANY
2007 - 2004
INTERNATIONAL WINE CHALLENGE LONDON
2007 - 2005 - 2004 - 2003 - 2002
SELECTIONS MONDIALES DES VINS CANADA
2006
JAPAN WINE CHALLENGE
2006 - 2002
INTERNATIONAL WINE & SPIRIT COMPETITION LONDON
2005
CONCOURS MONDIAL DE BRUXELLES
2005 - 2004 - 2003
CONCORSO ENOLOGICO INTERNAZIONALE VINITALY - ORO
2005
CHALLENGE INTERNATIONAL DU VIN BORDEAUX
2005 - 2004
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