"Verdicchio" is both a grape varietal and a type of wine made in the Marches region of Italy between the Adriatic Sea and the Apennine Mountains. Actually, the wine must be a minimum of 85% Verdicchio grapes; the remainder can be the ubiquitous Trebbiano and Malvasia. "Castelli di Jesi" is one of two Verdicchio-making regions. It is the oldest part ("classico") and is located around the commune of Jesi in the Ancona province. "Superiore" refers to riper grapes that exceed the minimum alcohol standards. Verdicchio was popular in this country in the 1970s and 80s. It was an uncomplicated wine and came in a clever fish-shaped bottle! It's popularity waned, and vineyard acreage was reduced. This was actually fortunate, because the vineyards that remained were in the best locations and have supported a mini-renaissance in popularity at lower yields and higher quality. Verdicchio wines that are usually colorless with relatively high acidity that can come across on the palate as citrus notes, sometimes with lemon and slight bitter almond. The subtlety of Verdicchio flavors allows it to pair with a variety of foods, particularly seafood. Andrea Felici hand-harvests its wine and crushes the grapes within hours to maintain freshness. The wines is fermented on the skins for a few days and aged on the lees in stainless-steel for three months, giving it more complexity and ageability.