Thanks to its particular structure and unmistakable
uniqueness, determined by the pleasant bitterish aftertaste,
the Verdicchio wine has to be considered one of the most
suitable Italian white dry wines for a wide range of food.
The "dry extract" characterises the high structure
of Verdicchio, which can reach the amount of 28 per thousand;
this quantity is very high and can be compared to that
contained in red wines. As a result, exceptionally,
Verdicchio is considered a full-bodied wine.
Thanks to its dry extract , which ranges from 18 and 28 per
thousand, and its bitterish taste, that can be more or less
intense, Verdicchio is suitable both for the delicate food,
such as that containing vegetables, corn, or minestroni,
unseasoned pasta, fresh or seasoned cheese (pecorino),
roasted river or sea
fish etc..., and for savoury food, such as, differently
cooked white meat, boiled meat etc...
