The grapes to produce the Verdicchio dei Castelli di Jesi DOC Classico Superiore “Bucci” Villa Bucci were hand picked and selected in the vineyard. Once arrived at the winery, they were soft-pressed and the free-run juice was fermented at controlled temperatures. The wine was then aged in old oak barrels between 50 and 75 hectolitres in size for four months. Different vineyard parcels were vinified separately then carefully blended before bottling.
The fruit for this wine comes from four vineyards in Serra dei Conti, each with a different exposure and at an altitude between 200 and 360 meters above sea level, which contribute to greater complexity in the final blend. Yields are kept low and vineyard management is certified organic, with no herbicides or pesticides used. Soils are mainly calcareous (limestone), lending minerality to the wine, with around 30% clay which retains moisture during the hot summers. The average age of the vines is 37 years and are Guyot trained.
Ampelio Bucci has 31 hectares of organically cultivated vineyards on his 350 hectare estate. Of these, 25 hectares are Verdicchio, spread over five separate vineyards. The old vines and low yields (7 to 8 tonnes per hectare, which is considerably lower than the 14 permitted by DOC regulations) give wines of great intensity. The Verdicchio, fermented in stainless steel tanks, is bottled in the July after the vintage, as the structure of the wines means that they require longer ageing prior to bottling.