After a few years of experimentation, with trials of vinification and sparkling wine of different vines and different blends, the Metodo Classico Extra Brut Umani Ronchi was released in 2011, followed, at the end of 2013, by the debut of the classic method vintage 2008 La Hoz.
Produced with Verdicchio and Chardonnay grapes, it is aged both in steel and in tonneaux, to achieve greater aromatic complexity.
The subsequent aging on the lees for 50 months gives rise to a sparkling wine with a clear, deep, full-bodied and long-lasting character.

Production area: Marche, Verdicchio hills
The vineyards, aged between fifteen and thirty years, are located in the hilly area ranging from 200 to 350 meters above sea level, on the left bank 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 60-70 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 at the beginning/mid-August and the Verdicchio towards 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. Refinement: It takes place in tonneaux for about 10-12 months. Verdicchio is fermented and aged for 10 months in steel tanks. Subsequently, the bases to be made sparkling are assembled, to then begin the second fermentation, which lasts two months, at a controlled external temperature.

The refinement in the bottle, which continues for 50 months, guarantees the unmistakable scent due to the contact and autolysis of the yeasts.
After disgorgement, the sparkling wine rests for another 6-8 months before being placed on the market. The residual sugar is equal to 1.7 g/lt.
Organoleptic test
Brilliant and intense straw yellow color, it shows a persistent perlage.
The bouquet emphasizes variegated and elegant notes, rich in floral and fruity scents, in particular the fragrances are of citrus, pastry and toasting.
On the palate the entrance is decidedly enveloping, full and sapid; in the long and caressing finish stand out minerality and nuances of bitter almond and toasted hazelnut.
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.