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Features
Producer
Umani Ronchi
Vintage
2021
Size
75cl
Ingredients
100% Verdicchio
Region
Marche
Country
Italy
Production
Organic, Vegetarian & Vegan
Alcohol
13%
Type of drink
White Wine

Umani Ronchi Casal di Serra Verd. CdJ Class. Sup.

£16.01

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Resplendent with flavours of peaches, apricots and apples against delicate hints of wild flowers. The palate is rich and textured, with a fresh underlying acidity and a sapid, saline note as a counterpoint to the ripe fruit.

Features
Producer
Umani Ronchi
Vintage
2021
Size
75cl
Ingredients
100% Verdicchio
Region
Marche
Country
Italy
Production
Organic, Vegetarian & Vegan
Alcohol
13%
Type of drink
White Wine
Alcohol is not for sale to people under the age of 18. For the facts about alcohol visit drinkaware.co.uk. A signature will be required on delivery. See Details
Producer

The Umani Ronchi story began in 1957 when Gino Umani Ronchi established a small farm in the heart of the Verdicchio Classico region. It was just a few years later that the Bianchi-Bernetti family purchased the farm and although they retained the original name, they have certainly put their own indelible stamp on it. With 210 hectares under vine in Castelli di Jesi, Conero and Abruzzo, and a dedicated winemaking facility in each of these regions, they have achieved scale whilst still retaining an unwavering focus on typicity and quality. The result is a range of wines which highlights both the versatility and the quality potential of the Marche’s and Abruzzo’s native grape varieties.

Vineyard

The grapes come from vineyards aged between eight and thirty years old, planted on hillsides between 250 and 350 meters above sea level, on opposite sides of the Esino valley, on deep medium-calcareous clay and loam soils.The grapes were harvested by hand at a yield of no more than seven tons per hectare.

Winery

The grapes were destemmed, gently pressed and rapidly cooled before undergoing a spell of static settling, with some of the grapes also undergoing a period of cold-soak. Alcoholic fermentation took place in stainless steel tanks, using native yeast, at a temperature of 16-18°C over ten to fifteen days. Malolactic fermentation was only carried out on a small portion of the wine, which then spent five further months ageing on its lees in tank before bottling.

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