THE SOIL, THE SEA, THE WINE, THE VINE

Transcription

1 THE SOIL, THE SEA, THE WINE, THE VINE

2 WINEGROWING IN THE MARCHE AND IN ABRUZZO SEA, SKY AND LAND IN BREATH-TAKING GEOMETRIES OF SHIFTING COLOURS. THIS IS THE VISUAL AND EMOTIONAL FUSION ALONG THIS BACKBONE OF THE ADRIATIC COAST, FROM THE MARCHE TO ABRUZZO, WHERE WE HAVE SPEARHEADED VITICULTURE FOR OVER 50 YEARS, DETERMINED TO BRING OUT THE BEST OF THIS UNIQUE, INIMITABLE TERRITORY. TRADITION AND EXPERIMENT OFTEN GO HAND IN HAND THIS IS THE PRINCIPLE WE HAVE PURSUED WORKING ON THE 210 HECTARES OF OUR VINEYARD ESTATES. OUR PRODUCTION IS ORGANIC, MORE DUE TO CIRCUMSTANCES THAN TO IDEOLOGY, SINCE THE ENVIRONMENTAL AND CLIMATE CONDITIONS ARE SO FAVOURABLE, AND WE ARE PROUD TO SAY WE CAN RESPECT THE LAND AND OUR FELLOW HUMAN BEINGS. B

3 HISTORY THE UMANI RONCHI STORY IS ABOUT PEOPLE, VINES, LAND AND VALUES; OF SEASONS WAXING AND WANING, OF HARVESTS BRINGING FORTH FRUIT THAT IS DIFFERENT AND UNIQUE EVERY TIME; OF WINES COMING INTO BEING AND TRAVELLING THE WORLD OVER. The story began more than half a century ago at Cupramontana, in the heart of Verdicchio Classico country, and has since spread throughout numerous other Adriatic winegrowing areas. It began with Massimo Bernetti (in the photo with Roberto Bianchi and Gino Umani Ronchi, on the occasion of the first Munich wine-tasting event), and continued with his son Michele, in a harmonious management based on shared objectives. Today Massimo and Michele proceed in tandem, never losing sight of the land and the people. This sensitivity is expressed in their care and rigour in tending the vineyards. It can be seen, too, in the design of the wineries and in the production processes. B

4 TIMELINE GINO UMANI RONCHI established a small winery in the ancient Marche village of Cupramontana ROBERTO BIANCHI and his son-in-law MASSIMO BERNETTI became the main partners in the winery MASSIMO BERNETTI became President of Umani Ronchi and started the export distribution MICHELE BERNETTI joined the winery as General Sales Manager Pelago won the International Wine Challenge in London New winery in Osimo The Abruzzo project started with 30 hectares and organic farming Vecchie Vigne 2009 Gambero Rosso s White of the Year MICHELE BERNETTI Marche Region Ambassador for the EXPO in Milan The 2015 vintage is the first Casal di Serra certified organic B

5 DISTRICTS Urbino Serra de Conti Montecarotto PIANTATE LUNGHE SALINE SAN LORENZO Ancona T OSCANA SAN SEBASTIANO LE BUSCHE SAN LORENZO VILLA BIANCHI MONTE SCHIAVO VIA VIGNE TORRE FOLLONICA Maiolati Spontini Osimo San Paolo di Jesi Cupramontana Macerata MARCHE Fermo Conero Terrain with very deep, medium-texture soil, with significant calcium levels. Vine variety: Montepulciano Castelli di Jesi Terrain with clayey, highly fertile soil, very deep in the best wine country, and with excellent water reserve prospects. Vine variety: Verdicchio Abruzzo Alluvial soil with a clayey, sandy textured layer, allowing gravel to emerge in some places. Vine variety: Montepulciano, Pecorino UMBRIA UMANI RONCHI VINEYARDS THREE WINE DISTRICTS - CASTELLI DI JESI, CONERO AND ABRUZZO - AND VINEYARDS SCATTERED ACROSS 12 SITES FOR A TOTAL OF 210 HECTARES PLANTED TO VERDICCHIO, MONTEPULCIANO AND OTHER VARIETALS TYPICAL OF THE ADRIATIC COAST. From Serra dei Conti in the Marche to Roseto degli Abruzzi, Umani Ronchi has a total of 210 hectares under vine nestling between the hills and the sea along the Adriatic coast. The 185 km of rows in twelve vineyards are the result of investing continuous research on the finest wine country, with the help of cutting-edge vineyard management and wine-making techniques. Umani Ronchi has doubled its estate and replanted 85% of its old vines since the 1970s. We have invested in Verdicchio and Rosso Conero, and relaunched the Pecorino and Lacrima di Morro d Alba varieties, always setting ourselves ambitious wine quality objectives. Ascoli Piceno Roseto degli Abruzzi Teramo Morro d Oro ABRUZZO L Aquila MONTI PAGANO Pescara Chieti B

6 VINEYARDS ALL OUR VINEYARDS, FROM THE VERDICCHIO TO THE MONTEPULCIANO IN ABRUZZO, ARE FARMED ORGANICALLY. A DECISION RATHER MORE TECHNICAL THAN IDEOLOGICAL. Organic farming requires balance in nature and a variety of crops, trees and herbs that make up a biodiverse environment. This is plant life that thrives on Umani Ronchi lands, leaving space for a viticulture that gets the best out of the grapes we grow without compromising the quality of the wines. The process of converting the entire wine-growing property began in Abruzzo in 2001, with the first certificate of organic production, and was completed with the Verdicchio in the harvest of B

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8 THE WINERIES EACH WITH ITS OWN STORY AND ITS OWN SPECIFIC CALLING The production of Umani Ronchi wines involves the concerted efforts of several winemaking sites in the districts of Castelli di Jesi, Conero and Abruzzo. Each winery has its own story and its own specific calling, and each is destined to produce enological masterpieces. The Osimo winery and barrel cellar were both refurbished in Today, the facility is a model site inspired by sustainable values: vast steel and concrete tanks, tonneaux, large and small barrels, and riddling racks. A space is assigned for bottling, labelling and packing the finished product. La Bottaia, the barrel cellar, was built through a seemingly spontaneous fusion of nature and functional elements. The raked ceilings and sloping steel uprights appear to accompany the thrust of the soil, making La Bottaia an example of de-structured architecture, where quality and sustainability find natural expression. B

9 WINE TOURISM TAKE A WINE HOLIDAY AND IMMERSE YOURSELF IN A TERROIR, EXPLORE ITS DEEPEST ROOTS AS YOU STROLL THROUGH THE VINEYARDS, SIFTING THE SOIL THROUGH YOUR FINGERS, PLUCKING A GRAPE FROM THE VINE, BREATHING IN THE SCENT OF EACH SEASON, SEEING ITS COLOURS. Wine tourism means seeing how wine is made and what makes it special. It means sampling wine, perhaps at a vertical tasting or accompanied by traditional foods. To take a wine holiday is to gain intimate knowledge of our Marche and Abruzzo homeland and to appreciate the authentic charm of our wines. A tour of the Umani Ronchi world begins with the vineyard, passes through the Bottaia, and ends with the warm hospitality of the country house Villa Bianchi, among the vineyards of Verdicchio, or in the newly refurbished Grand Hotel Palace in in the heart of old Ancona, the ideal departure point for the region s wine destinations. For aficionados, venues include Wine Not?, the wine bar next to the hotel, also owned by the Bianchi Bernetti family, which offers the best the region has to offer in terms of food and wine, and perfectly presented. B

10 Conero LA HOZ ROSÈ METODO CLASSICO NATURE SPARKLING WINE GRAPE VARIETIES: Montepulciano 100% FIRST YEAR OF PRODUCTION: 2013 AREA OF PRODUCTION: Marche, Conero HARVEST: by hand; end of August, beginning of September VINEYARD ALTITUDE: metres above sea level SOIL: very deep, chalky clay loams PRUNING SYSTEM: cordon spur, Guyot VINEYARD ASPECTING: south-east, south-west DENSITY: vines per hectare MAXIMUM YIELD: 8-9 tons per hectare GRAPE-WINE YIELD: 50% VINIFICATION: destemming and short maceration on the skins ALCOHOLIC FERMENTATION: in stainless steel AGEING: on lees for 30 months prior to remuage and disgorgement A bright salmon pink hue ushers in a complex, intense and well-balanced aromatic profile. The nose shows yeasty, with red berries, pomegranate and orange peel notes. A striking flinty undertone comes to the fore in the finish. The palate attack is juicy, plush and pleasingly fresh, with an elegant, mineral finale. Flute with broader body and a narrower rim Ideally served with fish in sauces, salmon and white meats 6-8 C

11 Castelli di Jesi LA HOZ METODO CLASSICO NATURE SPARKLING WINE GRAPE VARIETIES: Verdicchio 80%, Chardonnay 20% FIRST YEAR OF PRODUCTION: 2008 AREA OF PRODUCTION: Marche, Castelli di Jesi HARVEST: by hand; Chardonnay beginning/mid-august, Verdicchio half end of August VINEYARD ALTITUDE: metres above sea level SOIL: very deep, chalky clay loams PRUNING SYSTEM: Guyot VINEYARD ASPECTING: south, west, north, east DENSITY: vines per hectare MAXIMUM YIELD: 6-7 tons per hectare GRAPE-WINE YIELD: 50% VINIFICATION: soft pressing and cold settling ALCOHOLIC FERMENTATION: Verdicchio in steel/concrete, Chardonnay in tonneaux AGEING: on lees for 50 months prior to remuage and disgorgement A brilliant, vibrant straw yellow colour and a lingering bead. The nose is layered with elegant floral and fruit hints, and citrus, cake and toasty notes. The palate attack is caressing, full and zesty; the long, silky final is ripe with mineral hints, woven with bitter almonds and toasted hazelnuts. Flute with broader body and a narrower rim 6-8 C Ideally served with fish-based dishes, shellfish and sushi

12 Castelli di Jesi UMANI RONCHI EXTRABRUT METODO CLASSICO SPARKLING WINE GRAPE VARIETIES: Verdicchio 65%, Chardonnay 35% FIRST YEAR OF PRODUCTION: 2011 AREA OF PRODUCTION: Marche, Castelli di Jesi HARVEST: by hand; Chardonnay beginning/mid-august, Verdicchio half end of August VINEYARD ALTITUDE: metres above sea level SOIL: very deep, chalky clay loams PRUNING SYSTEM: Guyot VINEYARD ASPECTING: south, west, north, east DENSITY: vines per hectare MAXIMUM YIELD: 7-9 tons per hectare GRAPE-WINE YIELD: 60% VINIFICATION: soft pressing and cold settling ALCOHOLIC FERMENTATION: in stainless steel AGEING: on lees for 30 months prior to remuage and disgorgement Straw yellow colour and fine, lingering bead with a very elegant nose. Floral and fruit hints to the fore, with hints of bergamot and tangerine. Lees contact leaves a typical delicate, well-integrated yeasty hint. A creamy palate attack is nicely partnered by some charming fizz. A lingering, zesty finale offers fresh nutty notes. Flute with broader body and a narrower rim 6-8 C Ideally served with fish-based dishes, shellfish and sushi

13 Castelli Conero di Jesi PLENIO CASTELLI DI JESI VERDICCHIO RISERVA DOCG CLASSICO WHITE WINE GRAPE VARIETIES: Verdicchio 100% FIRST YEAR OF PRODUCTION: 1995 AREA OF PRODUCTION: Marche, Castelli di Jesi HARVEST: by hand; end of September, first ten days of October VINEYARD ALTITUDE: metres above sea level SOIL: very deep, clay loam PRUNING SYSTEM: Guyot VINEYARD ASPECTING: east DENSITY: 2380 vines per hectare MAXIMUM YIELD: 7-9 tons per hectare GRAPE-WINE YIELD: 60% VINIFICATION: soft pressing and cold settling ALCOHOLIC FERMENTATION: 40% in 5000-litre oak casks, 60% in stainless steel AGEING: on lees for 12 months in oak barrel and at least 6 months in bottle before release A weighty wine of great finesse. The deep straw yellow colour shows golden hints and the nose comes up fresh and penetrating with light vanilla overtones of ripe fruit, bitter almonds and aromatic herbs, and a hallmark note of aniseed left by the vineyard of origin. The palate follows through nicely, with a fresh attack and pleasant softness, balanced by the rich, velvety alcohol. The long, lingering finish calls to mind apples, plums and almonds. Medium-sized glass with slightly rounded shape Ideally served with stuffed pasta, roast white meat, grilled fish C

14 Castelli di Jesi VECCHIE VIGNE VERDICCHIO DEI CASTELLI DI JESI DOC CLASSICO SUPERIORE WHITE WINE GRAPE VARIETIES: Verdicchio 100% FIRST YEAR OF PRODUCTION: 2001 AREA OF PRODUCTION: Marche, Castelli di Jesi HARVEST: by hand; end of September, first ten days of October VINEYARD ALTITUDE: metres above sea level SOIL: very deep, cool clay loam PRUNING SYSTEM: double Guyot (arched canes) VINEYARD ASPECTING: east DENSITY: 1666 vines per hectare MAXIMUM YIELD: 6-7 tons per hectare GRAPE-WINE YIELD: 60% VINIFICATION: soft pressing and cold settling ALCOHOLIC FERMENTATION: in stainless steel AGEING: on its lees for 10 months in concrete tanks and 6 months in bottle before release The magnificent brilliant golden yellow has lively greenish hints. Sumptuously buttery the spacious nose shows broom, camomile, ripe apricot, pineapple and peach, with pleasant overtones of wild mint, sage and hazelnut. The mouth is striking for its elegance: crisp and fresh with acidity balanced perfectly by the softness of the alcohol. A long, zesty finish. Medium-sized glass with slightly rounded shape C Ideally served with roast white meat, grilled fish, stuffed pasta

15 Castelli di Jesi MAXIMO MARCHE BIANCO IGT SWEET NOBLE ROT GRAPE VARIETIES: Sauvignon Blanc 100% FIRST YEAR OF PRODUCTION: 1992 AREA OF PRODUCTION: Marche, Castelli di Jesi HARVEST: by hand; in three stages from mid-october to December VINEYARD ALTITUDE: metres above sea level SOIL: moderately deep, chalky clay loam with some alluvial deposit gravel; alluvial terraces PRUNING SYSTEM: Guyot VINEYARD ASPECTING: north DENSITY: vines per hectare MAXIMUM YIELD: 3 tons per hectare GRAPE-WINE YIELD: 50% VINIFICATION: soft pressing and cold settling ALCOHOLIC FERMENTATION: in stainless steel AGEING: in small stainless steel vats The stunning golden yellow shimmers with amber nuances. The nose notes range from distinct honey, apricot and peach to aromas of ripe fig, candied fruit and citrus. The mouth is complex, its sweetness diffused by some elegant acidity, plush and well- balanced with crisp, refreshing persistence woven through with candied fruit and honey. Smaller glass with broader body and a narrower rim Alone, a wonderful meditation wine but also perfect with pastries, especially shortbread, and with tangy cheeses C

16 Conero PELAGO MARCHE ROSSO IGT RED WINE GRAPE VARIETIES: Montepulciano 50%, Cabernet Sauvignon 40%, Merlot 10% FIRST YEAR OF PRODUCTION: 1994 AREA OF PRODUCTION: Marche, Conero HARVEST: by hand; Merlot early September, Cabernet Sauvignon end of September, Montepulciano first ten days of October VINEYARD ALTITUDE: metres above sea level SOIL: very deep, chalky clay loams PRUNING SYSTEM: cordon spur, Guyot VINEYARD ASPECTING: south-east, south-west DENSITY: vines per hectare MAXIMUM YIELD: 5-7 tons per hectare GRAPE-WINE YIELD: 70% VINIFICATION: grapes are destalked and lightly crushed Inky ruby red tinged with purple hints. The nose unfurls a typical Cabernet profile of intense, clean, refined spice notes of coffee, black pepper, liquorice and tobacco against a backdrop of grass and hay. The mouth unfurls forest berries, vanilla and mineral aromas, and noticeable but mature tannins all in harmony with the wine s stunning full flavour. Large glass, with a fairly broad body C Perfect match for red meat, game and matured cheeses ALCOHOLIC AND MALOLACTIC FERMENTATION: in stainless steel AGEING: 14 months in small oak barrels and at least 12 months in bottle before release

17 Conero CÙMARO CONERO RISERVA DOCG RED WINE GRAPE VARIETIES: Montepulciano 100% FIRST YEAR OF PRODUCTION: 1985 AREA OF PRODUCTION: Marche, Conero HARVEST: by hand; the grapes are picked by hand, and collected and transported in boxes VINEYARD ALTITUDE: metres above sea level SOIL: very deep, chalky loams PRUNING SYSTEM: cordon spur, Guyot VINEYARD ASPECTING: south, south-west DENSITY: vines per hectare MAXIMUM YIELD: 6-8 tons per hectare GRAPE-WINE YIELD: 70% VINIFICATION: grapes are destalked and lightly crushed ALCOHOLIC AND MALOLACTIC FERMENTATION: in stainless steel AGEING: for months in small oak barrels and at least 6-8 months in bottle before release Deep ruby red colour with garnet hints, presenting an intense bouquet opening with lovely ripe plum, blackcurrant and morello cherry notes, finishing spicy on black pepper, vanilla and tobacco. The mouth is soft and enfolding, with smooth tannins and a pleasant chocolate finish. Large glass, with a fairly broad body C Ideal with red meat, game and matured cheeses

18 Conero CAMPO SAN GIORGIO CONERO RISERVA DOCG RED WINE GRAPE VARIETIES: Montepulciano 100% FIRST YEAR OF PRODUCTION: 2009 AREA OF PRODUCTION: Marche, Conero HARVEST: by hand; between the end of September and the beginning of October VINEYARD ALTITUDE: 150 metres above sea level SOIL: very deep, chalky clay loam PRUNING SYSTEM: Bush vines VINEYARD ASPECTING: east DENSITY: 7936 vines per hectare MAXIMUM YIELD: 5-6 tons per hectare GRAPE-WINE YIELD: 70% VINIFICATION: the grapes are destalked but not crushed ALCOHOLIC AND MALOLACTIC FERMENTATION: in stainless steel (on ambient yeasts for days at C) AGEING: 12 months in small oak barrels and at least 8-10 months in bottle before release Inky ruby red colour with vibrant purple flashes, opening with a full and distinctly fruity bouquet of ripe cherry, plum, and orange peel, woven with sweet spice taste, like vanilla and liquorice root. The mouth is deep, caressing and concentrated, the sweet fruit bringing harmony and silky tannins to the palate. Notes of aromatic herbs lead to a long, pleasant finish. Large glass, with a fairly broad body Rich and tasty red meatbased dishes, game, tangy and matured cheeses C

19 Abruzzo CENTOVIE COLLI APRUTINI IGT PECORINO WHITE WINE GRAPE VARIETIES: Pecorino 100% FIRST YEAR OF PRODUCTION: 2015 AREA OF PRODUCTION: Abruzzo, Roseto degli Abruzzi HARVEST: by hand; in the first ten days of September VINEYARD ALTITUDE: metres above sea level SOIL: deep clay loam with large amounts of sand and gravel PRUNING SYSTEM: Guyot VINEYARD ASPECTING: south-east, south-west DENSITY: 4000 vines per hectare MAXIMUM YIELD: 8-9 tons per hectare GRAPE-WINE YIELD: 60% VINIFICATION: soft pressing and cold settling ALCOHOLIC FERMENTATION: in stainless steel AGEING: in bottle for 5 months Brilliant, vibrant straw yellow with bright flashes. The nose ushers in hints of citrus, white-fleshed fruit and wild flowers, with very refined, slightly spicy aromatic herbs in hot pursuit. A persistent, fresh palate of great finesse follows through nicely and the sheer tanginess confirms the minerally nature of Pecorino. Medium-sized glass with slightly rounded shape C Stuffed pasta, roast white meat, grilled fish

20 UMANI RONCHI Via Adriatica 12, Osimo (AN) Tel export@umanironchi.it B

21 DESIGN FABIO CREMONESI / PHOTO FRANCESCO VIGNALI CAMPAIGN FINANCED ACCORDING TO (EU) REGULATION NO. 1308/2013