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Color: bright straw yellow with greenish reflections.

Smell: Intense and complex, floral and pleasantly fruity, reveals its character with vegetal notes of aromatic herbs.

Taste: Balanced, persistent, full and savory with a typical pleasantly bitter finish.

Food matches: It goes perfectly with first courses and fish soups, fresh cheeses, eggs and savory pies

AVERAGE ALTITUDE: 100 meters a.s.l.
SOIL TYPE: Medium texture tending to sandy.
TRAINING SYSTEM: Spurred cordon.
DENSITY OF PLANT: 5,000 plants per hectare.
YIELD PER HECTARE: about 80 quintals of grapes.
YIELD PER BODY: about 1,5 Kg of grapes.
GRAPE HARVEST: Harvested by hand, in the early morning or late afternoon, in small boxes placed, before arriving in the
cellar, in cells
FERMENTATION: Verdicchio is obtained from the soft pressing of the grapes which are harvested by hand when they are
overripe. These are subjected to soft pressing and the must is collected in refrigeration containers and brought to
5 ° C for
static settling. Subsequently transferred to steel tanks, it is vinified at controlled temperature, to preserve its
aromatic. The wine obtained ages in steel containers, always at controlled temperature, until sterile bottling.


In 1984, the Velenosi Winery was born. The entrepreneurs Ercole and Angela Velenosi have combined the artisan tradition with advanced technologies, reinterpreting the winemaking processes with creativity and thus creating a company that has continued to grow, with the entry of Paolo Garbini in 2005, and which today leads throughout the world the scents and colors of the Piceno area through wines with an inimitable character.

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