After a few years of experimentation, with trials of vinification and sparkling wine of different vines and different blends, the Classic Method EXTRA BRUT Umani Ronchi was released in 2011.
The use of bases of different origins has made it possible to maximize the uniqueness of the terroir to which they belong, i.e. the best plots cultivated in the "Classic" area of Verdicchio dei Castelli di Jesi.
A cuvée produced from Verdicchio and Chardonnay grapes aged both in steel and in small wood, to achieve greater aromatic complexity.
The subsequent aging on the lees for 30 months gives rise to a sparkling wine with a clear, full-bodied and extremely inviting character.

Production area: Marche, Verdicchio hills
Land: The vineyards, aged between eight and thirty years, are located in the hilly area ranging from 150 to 350 meters above sea level, on the two opposite banks of the Esino valley. The soils, which date back to Plio-Pleistocene formations, are characterized by being very deep, loamy and moderately calcareous.
Training system: Guyot - Yield per hectare: Never exceeds 70-90 quintals per hectare.
Harvest: It is done by hand, with the grapes harvested and transported in crates. It normally takes place in two stages: the Chardonnay is harvested in the beginning/mid-August and the Verdicchio in the middle/end of the same month. For each vintage, depending on the climatic trend, the grapes are chosen where the right balance has been maintained between the accumulation of sugars and the level of acidity. The former must not exceed 15°-16° BABO and the acidity must be around 9-10 gr/lt.
Vinification: After a soft pressing, the juice is cooled rapidly and then decanted in a static way.
The alcoholic fermentation of the Chardonnay takes place in steel tanks and the subsequent refinement takes place in small wood for 8 months. Verdicchio is fermented and aged for 10 months in steel tanks.
Subsequently, the bases to be made sparkling from different vintages are assembled, to then start the second fermentation, which lasts two months, at a controlled external temperature.
The refinement in the bottle, which continues for 30 months, guarantees the unmistakable scent due to the contact and autolysis of the yeasts. After disgorgement, the sparkling wine rests for another 2-3 months before being placed on the market. The residual sugar is equal to 3.9 g/lt.
Organoleptic test
Brilliant straw yellow color with a persistent and fine perlage.
The perfume reveals itself of great elegance. In the beginning, variegated floral and fruity notes emerge, with fragrances of bergamot and mandarin, which blend with vegetable aromas of aromatic herbs. The typical scents deriving from the aging on the lees are perceptible in a very delicate and harmonious way.
In the mouth it has a decidedly creamy entrance which combines with a discreet and pleasant effervescence; in the finish with good persistence, sapidity and fresh nuances of dried fruit stand out.
Pairing: Ideal with fish-based dishes, shellfish, raw seafood.
Glass: Flute with a wider belly and narrow opening, characteristics that allow the oxygenation of the wine and therefore the right development of the complex and tertiary aromas of vintage or mature classic method sparkling wines, without compromising the evolution and appreciation of the perlage.