The Buccis have owned land and made wine in Castelli di Jesi since the 1700s, originating in one of the castles themselves-Montecarotto. Their impressive heritage might have daunted a lesser man. However, Ampelio Bucci has succeeded in maintaining the best of tradition, old vines, estate-grown fruit, and the use of native varieties, while revolutionizing quite a few of Italy’s traditional winemaking tenets. Most notably, the old assumption that whites should be lighter, crisper, shorter-lived
and reds should steer clear of mellowness, liveliness, and fish. Bucci has six vineyards, five entirely devoted to Verdicchio and one, San Fortunato, split into the two red grapes Montepulciano and Sangiovese.