Sourced from two plots of Verdicchio that both lie within the borders of the classic Castelli di Jesi growing zone - one up in the mountains, the other neighboring the cantina - the Terre Silvate is fermented and aged in old concrete vats and while the majority is given a direct press, around twenty percent sits on skins for a few days, lending a little flesh and grip. Open and expressive in its youth, it pairs stone fruits, brine and a pleasant, almond-like bitterness to great effect.