Bitter almonds and oily pine nuts lead this Verdicchio, one tinged with earthy grass and dried straw, perhaps reflecting the wild yeast ferment and 5 months on the lees. Green and yellow apples, pear, thistle, wild flowers and subtle white honey are carried on the medium-bodied palate, one freshened by brisk and cleansing acidity. The finish is a touch hot even at 13% alcohol ― and ready for protein like halibut or seared scallops. Grapes from 8 to 30 years old on heavy clay loam hillsides 200 to 350 m go into this classic Castelli di Jesi. The clay weight is felt grounding this wine.