Amato | Vignamato

Amato | Vignamato

Sale price€43,00
White
Marche (IT)
Verdicchio dei Castelli di Jesi DOC
Verdicchio 100%
Enjoy it within 6 years
14,5% ABV
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Production and refinement

Amato is born from a selection of the finest Verdicchio grapes from the north-facing rows of the “Ambrosia” vineyard, the oldest estate parcel, planted in 1975. The vineyard is located at 250 meters above sea level on the hills of the Castelli di Jesi, in the historic heart of the appellation. The soils are medium-textured clay with limestone residues, particularly suited to impart structure, depth, and longevity to Verdicchio. Cultivation is organic, with Guyot training, a density of approximately 3,000 vines per hectare, and low yields of around 6 tons per hectare. Harvest is carried out manually in small crates between late September and early October.

After gentle pressing of the grapes, the free-run must undergoes static settling and then ferments in vitrified concrete tanks at a controlled temperature between 16 and 18°C for approximately four to five weeks, using indigenous yeasts. Malolactic fermentation is carried out only in vintages deemed suitable. The wine remains for an extended period on its fine lees and ages for about 24 months in vitrified concrete tanks. This is followed by an additional bottle aging of approximately 20–24 months before release.

Organoleptic analysis

Visual exam

Intense straw yellow with bright golden reflections. Luminous and clear in appearance.

Olfactory examination

Complex and layered bouquet. Notes of ripe yellow fruit, peach, and apricot emerge, accompanied by hints of Mediterranean herbs, acacia honey, dried flowers, and subtle balsamic and mineral nuances that recall the limestone terroir.

Tasting

The entry is broad and structured, supported by still-vibrant freshness that balances the alcohol level and extractive richness. The palate is harmonious, deep, and enveloping, with a well-integrated savory texture and remarkable length on the finish. It closes with hints of honey, medicinal herbs, and almond, typical of the finest mature expressions of Verdicchio.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Amato | Vignamato ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Marche, Ancona

Hectares of vineyards: 27

Vignamato

The origins of the Vignamato Agricultural Company date back to the late 1940s when Umberto Ceci purchased a small plot of land in Contrada Battinebbia in San Paolo di Jesi, dedicated to the production of Verdicchio.

In 1952, Umberto passed the management of the winery to his son Amato and his wife Maria. Their experience and great passion for the vineyards then involved their son Maurizio and his wife Serenella in the project.

Vignamato

Today, Vignamato is in its fourth generation and cultivates approximately 27 hectares divided into seven plots in the municipalities of San Paolo di Jesi, Staffolo, and Cupramontana, the heart of the southern slope of the Esino Valley.

By vocation and elective affinity, the vineyard is almost entirely dedicated to Verdicchio, with small plots dedicated to traditional red varieties of the region, such as Montepulciano, Sangiovese, and Lacrima. In addition, vines of Incrocio Bruni 54 have been planted, obtained from Verdicchio and Sauvignon grapes.

Region and territory

Here vineyards dance to the rhythm of the wind, embraced by enchanting hills, yielding wines of great depth.

Marche

Here vineyards dance to the rhythm of the wind, embraced by enchanting hills, yielding wines of great depth.

Marche

Here vineyards dance to the rhythm of the wind, embraced by enchanting hills, yielding wines of great depth.

Marche

Viticulture in the Marche has ancient roots dating back to Etruscan times, and over the centuries, it has become an important activity for the local economy, with medieval expansion of cultivation thanks to the Benedictine monks.
The fame of Marche wines spread throughout Europe in the 19th century, only to suffer a crisis due to competition from wines of other Italian regions. It regained prominence only in recent decades, thanks to the rediscovery of native varieties and the introduction of new cultivation and winemaking techniques.

Thanks to its pedoclimatic characteristics, the Marche is particularly suited to viticulture, although the climate varies greatly depending on the arrangement and altitude of the relief. In coastal and southern areas, the climate is Mediterranean, warmer and drier, while in the inland and northern areas, it is continental, with greater temperature variations and the risk of frost.
Soils also vary depending on the subzone: three types of soils can be identified – calcareous soils in the hilly areas, clayey soils in the flat valleys, and sandy soils in the coastal strip.

Macerata

In the province of Macerata, three of the five DOCGs of the Marche region are found.

In addition to the Vernaccia di Serrapetrona DOCG, the Castello di Jesi Verdicchio Riserva DOCG and Verdicchio di Matelica DOCG have their classic zones in the province of Ancona but also include territories in the province of Macerata.

Among the other denominations:

Colli Maceratesi DOC
Esino DOC
Terreni di San Severino DOC
San Ginesio DOC
Rosso Piceno DOC
Marche IGT
In the province of Macerata, the vinicultural heart of the Marche region, three DOCGs narrate the rich winemaking tradition of this land.

Recommended pairings and dishes

Matching by concordance

One of the most profound and age-worthy interpretations of Verdicchio dei Castelli di Jesi, expressing itself through its substantial structure, aromatic complexity, and long persistence. It pairs well with rich and intense dishes such as stockfish Ancona-style, noble shellfish, mature cheeses, and truffle-based preparations. Notes of honey, aromatic herbs, and ripe fruit integrate harmoniously with the aromatic nuances of roasted white meats and traditional Marche cuisine.

Matching by contrast

The wine’s freshness and savoriness effectively counterbalance the richness and oiliness of foie gras, duck, goose, and salt cod preparations. Its good acidity also helps cleanse the palate from the succulence of roasted meats and the fatty component of aged cheeses.

It pairs well with

Stockfish Ancona-style, baked salt cod, foie gras, foie gras pâté, roast duck, roast goose, stuffed turkey, guinea fowl, porchetta-style rabbit, aged hard cheeses, medium- and long-aged pecorino cheeses, porcini mushroom risotto, tagliatelle with white truffle, noble shellfish, and structured baked fish.

Matching by concordance

One of the most profound and age-worthy interpretations of Verdicchio dei Castelli di Jesi, expressing itself through its substantial structure, aromatic complexity, and long persistence. It pairs well with rich and intense dishes such as stockfish Ancona-style, noble shellfish, mature cheeses, and truffle-based preparations. Notes of honey, aromatic herbs, and ripe fruit integrate harmoniously with the aromatic nuances of roasted white meats and traditional Marche cuisine.

Matching by contrast

The wine’s freshness and savoriness effectively counterbalance the richness and oiliness of foie gras, duck, goose, and salt cod preparations. Its good acidity also helps cleanse the palate from the succulence of roasted meats and the fatty component of aged cheeses.

It pairs well with

Stockfish Ancona-style, baked salt cod, foie gras, foie gras pâté, roast duck, roast goose, stuffed turkey, guinea fowl, porchetta-style rabbit, aged hard cheeses, medium- and long-aged pecorino cheeses, porcini mushroom risotto, tagliatelle with white truffle, noble shellfish, and structured baked fish.

Foie gras

One of the great jewels of French gastronomy, with a smooth and rich flavor, and extraordinary aromatic persistence. Perfect for sumptuous aperitifs, with French crostinis and cheeses.

Vincisgrassi

A regional dish from Marche, which enhances the pleasure of wine: baked pasta dressed with a ragù made from mixed meats and enriched with béchamel and spices. Rich, flavorful, and very generous.

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