WHAT

Verdicchio

WHEN

2025

WHERE

Castelli di Jesi, Marche, Italy

Pievalta was founded in 2002 by Silvano Brescianini of Barone Pizzini, who recognised the potential of the Verdicchio grape in the Castelli di Jesi appellation and brought in enologist Alessandro Fenino to lead the project. From the start the estate farmed organically; by 2005 Fenino had begun biodynamic conversion, earning Demeter certification in 2008 — making Pievalta the first winery in Le Marche to achieve it. The estate has since joined Biodyvin, the international syndicate of biodynamic wine producers that counts Romanée-Conti, Zind-Humbrecht, Domaine Leflaive, Chapoutier, and Clos de Tart among its members. Since 2009, all wines have been vegan certified — no animal additives of any kind.

The entry-level Verdicchio comes from nine vineyards on the left bank of the Esino River, at 200 metres elevation, on calcareous clay, sandstone, and limestone soils. Fermented with indigenous yeasts, aged briefly on the lees for texture and body, then bottled fresh. The alchemical symbol for "spring" on the label says it all. Pale straw, lifted citrus and white peach on the nose, then almond, fresh herbs, and a saline mineral quality on the palate that comes straight from the limestone. Clean acidity, long finish. The Verdicchio grape is one of Italy's truly great white varieties — this is a proper introduction. Pour it cold with fritto misto, grilled fish, pasta alle vongole, or just as an aperitivo.