Why it tastes like this
Why does Verdicchio taste like that?
One of Italy’s most structured and ageworthy whites, from the Marche — citrus, almond and real texture.
These are the contributors WineHQ can name for Verdicchio as a category. Every one is a tendency, a convention or a mechanism, and each carries a label saying which. None of it describes how a particular producer made a particular bottle — real practice varies enormously, and a causal account that read as a recipe would be false for a great many of the wines it covers.
The grape
What does the variety bring before anyone does anything to it?
Verdicchio
TendencyCharacteristically very low tannin and medium-plus acidity. Commonly associated with lemon, green apple, bitter almond, fennel.
Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.
Place and climate
What did the growing season do to the fruit?
Marche: maritime influence
AssociationProximity to a large body of water moderates temperature extremes, which is associated with a longer, more even ripening period and a lower risk of both spring frost and extreme summer heat.
Varies: Maritime influence also raises humidity, which raises fungal disease pressure. It is not uniformly an advantage.
Not claiming: That a maritime climate is cool. Maritime describes variability, not temperature.
Winemaking
What decisions were taken between the vineyard and the bottle?
Lees ageing and bâtonnage
MechanismAutolysis of spent yeast releases mannoproteins and other compounds that contribute texture and weight, and savoury bready characters.
Varies: Effect scales with time and is increased by stirring the lees.
Not claiming: That a bready or brioche character proves long lees ageing. Other routes to similar descriptors exist.
Stainless steel and inert vessels
ConventionFermenting in a vessel that contributes nothing, to preserve fruit and freshness.
Not claiming: That every producer of this style uses this method, or that using it is required.
Age
What changes after the wine is bottled?
Development in bottle
TendencySerious examples improve over five to ten years, developing nuts and honey.
Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.
Follow it up
Style
Verdicchio
The taste profile, food matches, serving guidance and what to try next.
Science
Why wine is like this
The mechanisms behind each contributor above, explained at the scope they have been established.
Myths
What people get wrong
Several of the explanations usually given for wines like this do not survive checking.
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof
- Italian DOP and IGP wine register — Ministero dell’agricoltura, della sovranità alimentare e delle foreste (MASAF)
- UC Davis Department of Viticulture and Enology — University of California, Davis
- International Organisation of Vine and Wine (OIV) — OIV
- The Australian Wine Research Institute — AWRI
- Comité Champagne — Comité Interprofessionnel du Vin de Champagne
- WSET educational materials and the Systematic Approach to Tasting — Wine & Spirit Education Trust