Tenuta Fionia’s first white wine is Occhio Verde. Translated as the ‘green eye’, the wine was called Occhio Verde to reflect the grape variety, Verdicchio whose name, the ‘the little green one’, is thought to be drived from the typical, green-hued wines it produces. Occhio Verde is produced at Tenuta Mattei, from Verdicchio grapes sourced from the hills around the town of Jesi. The grapes are carefully selected by Danilo Mattei, the owner of Tenuta Mattei
Wine facts:
Name: 2014 Verdicchio dei Castelli di Jesi
Grape Variety: 100 % Verdicchio
Country: Italy
Production area: Marche, Maiolati Spontini
Production in 75 cl. size: 13,446 bottles
Wine analysis:
Alcohol content: 14 % vol.
Total acidity: 6,07 g/l
PH: 3,64
Residual sugar: 4,2g/l
Total SO2: 56 mg/l
Bottle used: Borgognotta Evolution Ecova
Closure: Screw capsule
Packaging information:
Unit size: 75 cl
Empty unit weight: 1,2 Kg
Pallet: 797,5 kg
Product Ean code: 5 712164 001469
Bottles per case: 06
Full case weight: 7,25 kg
Cases per pallet: 110
Bottles per pallet: 660
Vintage 2014 in general
A rainy, mild winter was followed by a cool spring, with one exceptional patch of high temperatures causing early budbreak and a quick and generous fruit set. Difficult conditions in late spring/early summer were tempered by an exceptionally mild and dry September and early October which turned a potentially disastrous vintage into a surprisingly good one. Verdicchio, a late ripening variety, was able to take advantage of the late summer sun to produce surprisingly rich, complex wines.
The vintage 2014 Occhio Verde
Following on in the style of the first Occchio Verde 2013, the grapes for the 2014 were again picked slightly later than usual to ensure complete ripeness. The resulting wine has a small amount of residual sugar to balance the fresh acidity, typical of Verdicchio. The wine has complex aromas of almond, white peach and spice, a full-bodied palate and a very long, fresh finish.
Techniques used for Wine Production
Late harvested Verdicchio was pressed – with no separation of free-run and pressed juice – and the must left to settle for 48 hours in tanks at around 10°C. The must was not clarified or fined.
After settling, the juice was racked into stainless steel tanks and barrel (around 10% of total volume) and underwent a spontaneous fermentation, without the addition of selected yeasts. After fermentation, the wine was left in contact with heavy lees for around 18 months before being bottled.