This wine broke new ground for Italian whites when it was first made in 1983. The winemakers at Umani Ronchi elevated Verdicchio (pronounced 'Ver-deek-ee-oh') by producing a single vineyard wine initially, using grapes from the Montecarotto vineyard, which they later enriched with grapes from another three plots in the Verdicchio dei Castelli di Jesi production area. All the vineyards are now between eight and 30 years old and trained on the Guyot system on a band of hillside between 200 and 350 metres above sea level. The vines grow on opposite sides of the Esino Valley in the Marche region, on the central east Italian coast - home to the well known red Montepulciano grape.
Verdicchio is less well known but arguably higher quality and definitely capable of long term aging as top producers have now shown, most notably Umani Ronchi with this humbly priced wine and also La Monacesca which is based in the Verdicchio Matelica DOC - a small hillside appellation devoted to this great white grape.
This wine is made from hand harvested grapes, fermented with natural yeasts, using a cold‐soak technique, which favours and optimises extraction of the varietal character. Fermentation takes place in stainless steel, temperature controlled tanks at between 16° and 18°C, over 10 to 15 days. The wine does not go through malolactic fermentation and ages in stainless steel for about five months in contact with its own yeasts. It is bottled in late April and matures in bottle for several months prior to release.