The name Verdicchio is not a modern invention, but dates back to ancient history. It seems that it derives from ‘verde’ (green), just like the colour of the grapes when fully ripe, and as early as 1579, the wine obtained from them was celebrated in a treatise by the Bolognese physician Andrea Bacci as a true ‘gold’ of the Marche region. Poderi Mattioli's Ylice continues this noble tradition, but with an eye to the future and to viticulture that respects the land. We are in the heart of the Verdicchio dei Castelli di Jesi appellation, among the rolling hills of the province of Ancona. Here, the vineyards enjoy a fortunate position, with the refreshing influence of the Adriatic Sea to the east and the protection of the mountains to the west. This perfect climatic harmony, combined with mixed sandy and clay soils, produces high-quality grapes with a richness and acidity that are the unmistakable signature of this wine. The Ylice label is the most authentic expression of pure Verdicchio. What makes the difference is the way it is treated in the vineyard and in the cellar. The grapes come from a historic vineyard, Mogliette, planted in 1971, a real reserve that the company carefully preserves. Vinification, on the other hand, takes place in temperature-controlled steel tanks to enhance the freshness and cleanliness of the fruit. Finally, ageing works its magic: part of the wine matures in steel, while a small percentage is transferred to cement tanks. This choice is not accidental: cement allows the wine to evolve slowly, preserving the primary aromas without adding foreign notes and giving it a creamy and enveloping texture. In the glass, it is straw yellow with golden hues and an explosion of aromas on the nose. It starts with notes of white-fleshed fruit such as apple and peach, then gives way to more complex hints of acacia flowers and bitter almond. As the wine opens up, mineral touches reminiscent of flint emerge. On the palate, it certainly does not disappoint. Savoury, balanced and distinctly fresh, it has a round body and a simply endless finish, with a pleasant bitter almond aftertaste. A versatile companion in the kitchen, it should be served alongside a plate of spaghetti with clams or fried fish.