Cimaio (50cl) 2017
Marche IGT
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This is a one-of-a-kind white – late harvest, botrytised Verdicchio from the beautiful rolling hills of Italy’s Marches. One sniff of its honeyed, candied fruit, ripe plum and spice and you’ll be hooked. Medium sweetness, with a lovely freshness too.
£8.99 per bottle£15.99
Save £7.00
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Wine Details
- White - Sweet
Italy- Mid Gold
- Verdicchio
- 7.25 Units
- 14.5% ABV
- 500 ml
- Vegetarian
- 31 December 2026
Flavour Profile
Tasting notes
Luscious, mouthfilling, medium-sweetness, creamy candied fruit
Allergy information
Contains Sulphites
The Story Behind the Bottle
Critic James Suckling called Cimaio “stylish and very well made. It’s a unique white, quite fascinating and luscious in flavour" … great for sipping in the afternoon with Madeira cake, say, or at the end of the meal with cheese. Not sweet and not dry, it lies somewhere in between and is the work of top wine consultant Stephano Chioccioli and the Casal Farneto winery in the Marches region, on Italy’s Mediterranean coast. This is home to Castello di Jesi, where the finest expression of dry Verdicchio is made. Cimaio, however, is a meticulously made late harvest wine, only made in years when the grapes have been affected by noble rot. Revel in the honey, candied apricot and orange flavours of Cimaio, with its creamy roundness and spicy finish.
Critic James Suckling called Cimaio “stylish and very well made. It’s a unique white, quite fascinating and luscious in flavour" … great for sipping in the afternoon with Madeira cake, say, or at the end of the meal with cheese. Not sweet and not dry, it lies somewhere in between and is the work of top wine consultant Stephano Chioccioli and the Casal Farneto winery in the Marches region, on Italy’s Mediterranean coast. This is home to Castello di Jesi, where the finest expression of dry Verdicchio is made. Cimaio, however, is a meticulously made late harvest wine, only made in years when the grapes have been affected by noble rot. Revel in the honey, candied apricot and orange flavours of Cimaio, with its creamy roundness and spicy finish.
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