Ampelio Bucci has 26 hectares of vineyard on his 400 hectare estate, which is cultivated organically. Of these, five hectares are Montepulciano and Sangiovese for Rosso Piceno and 21 hectares are Verdicchio, spread over five separate vineyards. The old vines and low yields (he gets 7-8 tonnes per hectare, as against the 14 permitted by DOC regulations) give wines of great intensity.
The Verdicchio, fermented and aged in stainless steel tanks, is bottled in the July after the vintage, as legendary enologist Giorgio Grai feels that the structure of the wines means they require longer ageing prior to bottling. It has lovely purity, good depth and superb complexity on the palate. The Riserva, made from forty year old vines, is fermented in stainless steel and then aged for about 18 months in large (50 and 75 hectolitre) Slovenian oak barrels. It is nutty and smoky with superb richness and a silky texture. It is, quite simply, one of Italy