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Wine Description
The Story
Residual sugar: 3,9 g/l
After a few years of experimentation, with studies and trials of vinification and “pris de mousse” with different grape varieties and different blends, in year 2011 we are ready to launch our Metodo Classico Extra Brut. The use of different grapes coming from different areas allowed us to exalt the unicity of the terroir, that is the best plots of the “Classic” area of the Verdicchio dei Castelli di Jesi. This cuvee produced from Verdicchio and Chardonnay grapes is matured both in stainless steel and French oak barrels to reach a wider aromatic complexity. The subsequent refinement in contact with the yeasts for 30 months originates a Spumante with character, depth and extremely appealing.
First year of production: 2011
Vineyards: The vineyards, which are between eight and thirty years old and trained on the Guyot system, are situated on the band of hillside between 200 and 350 meters above sea level, on opposite sides of the Esino valley. The soils go back to pleiocene-pleistocene formations, and are characterised by being very deep, medium-calcareous clay loams. The yield of the vineyards never exceeds 7 tons per hectare.
Umani Ronchi has owned this plot at Serra dei Conti since the early Seventies and the entire vine stock was replanted starting in the early Nineties. Grapes from this 28-hectare vineyard go into the blends for some of the cellar’s finest whites, giving the wines their signature structure and complexity. Since 2012, the San Sebastiano vineyard has been managed in compliance with organic farming protocols.
Harvest: The grapes are picked by hand, and collected in boxes. Normally it takes place in two stages: the Chardonnay is harvested around mid August and the Verdicchio at the end of the same month. For every vintage we chose, depending on the climatic conditions, the grapes which are showing the right balance between the sugar and acidity level: sugars must not be above 15°-16° BABO, whereas the acidity must be around 9-10 gr/lt.
Winemaking: After a light pressing, the prime must is rapidly cooled and then goes through static de- cantation. The alcoholic fermentation of the Chardonnay takes place in steel tanks followed by re- finement in French oak barrels for about 8-10 months, whereas the Verdicchio under- goes the alcoholic fermentation and refinement in steel tanks for 10 months. At a second stage the wines coming from different vintages are assembled for starting the process of the "pris de mousse", which lasts 2 months at a temperature controlled. The subsequent refinement in bottle continue for 30 months and confers the characteris- tic aroma originating from the contact and autolysis of the yeasts. After the disgorgement the Spumante rests for further 2-3 months before being put on sale. Residual sugar is 3,9 gr/lt.
Winemaker's tasting notes: Bright straw yellow colour with fine and persistent perlage and perfume of great elegance. The bouquet is typically floral and fruity, with fragrances of bergamot and mandarin combined to herbal aromas. Slightly perceivable delicates and harmonic scents deriving from the ageing in contact with the yeasts. On the palate is creamy and pleasantly effervescent, the long finish shows a good minerality with fresh notes of dry fruit.
Serving glass: Flute with broader body and a narrower top edge to allow adequate oxygenation and development of complex and tertiary aromas typical of the Metodo Classico sparkling wines, without compromising the evolution of the perlage.
