The average height of the Verdicchio area ranges from 75 mt. to 550 mt. above sea-level.
From a geological point of view, there are three different strips:
Mountain-strip, made up of friable and sometimes extremely solid calcareous-marly
formations, dating back to the Pre-Miocenic age; Medium strip, made up of arenaceous-marly cyclothermical sequences, containing gypsum and dating back to the Miocen; Coastal Strip, made up of clayey soils, often oversolidified clayey soils belonging to the plicocene-pleistocene age.
On the whole, the area is formed by muddy-clayey or clayey soils, more or less solid, calcareous, with a sub-alkaline pH, provided both with a poor or medium amount of assimilable phosphates and with enough potassium, in the available form and scant in organic matter.
These soils are considered the "best soils", because they "enhance the delicacy and the bouquet", the body and the sugar content, and the clearness of this wine.
Besides the nature of the soils, the great winnowing conditions of this area contribute to the excellent quality of the product; indeed, this ventilation always provides for the good quality of both the vines and its bunches.
Several attempts have been carried out to grow the Verdicchio grapes in other parts of Italy but they have always failed.
In the area of the Jesi Castles, and only in this area, coexist perfectly all the conditions, which are necessary and suitable for the growing of the Verdicchio grapes: climate, soil, but especially the steady ventilation, that avoids the formations of mould and humidity on the bunches.
These hills can also boast the most suitable temperature conditions: mild during the blossoming season and warmer, with sunny days, during the ripening time.
There are also some "night cooling" moments during the pre-vintage time, that stimulate the formation of the grapes' smell, which then will be exalted in the wine.
That is why Verdicchio is an indigenous product, i.e. typical and unique of this plot of Italian land.
