The Bucci family have owned land in the famed Castelli di Jesi area of the Marche region as far back as the 1700s. Even though they have been growing and making wine for over three hundred years, it wasn’t until 1983 that the present owner Ampelio Bucci began to bottle the wine under the family name.
The underground cellars provide the perfect conditions for the traditional winemaking techniques followed at Bucci. Without the need for refrigeration, the wines are fermented either in stainless steel or large Slavonian oak vats. new oak is used for the elevage, and the wines are bottled late to allow a slow evolution and integration.
50% Montepulciano, 50% Sangiovese. A compelling melding of black pepper spice, iodine, black cherry, black currant, a dusty old oak nuance, and salted meat. Some umami appeal and a waft of liquorice root to follow. There’s buoyancy and glide to a cool medium bodied palate showing crushed herbs, pomegranate, red cherry. This is very good. Lithe, mineral, detailed with poise through a long palate with just enough juiciness and fine boned structure throughout. 93pts.”
Tom Kline, Wine Pilot
