Umani Ronchi Vellodoro Pecorino 2024

Founded in 1957 by Gino Umani Ronchi in Cupramontana, Umani Ronchi is one of the premier benchmark estates of Central Italy’s Adriatic coast. In 1968, the estate was taken over and reshaped by Roberto Bianchi and his son-in-law Massimo Bernetti. Today, it remains family-owned and is led by Massimo’s son, Michele Bernetti.

The estate encompasses over 210 hectares (520 acres) of vineyards stretching along the Adriatic coastline across two main regions:

Le Marche: Focuses on Verdicchio dei Castelli di Jesi (whites) and Rosso Conero / Conero Riserva (Montepulciano-based reds).

Abruzzo: Expanded into Roseto degli Abruzzi in 2000 to produce Montepulciano d'Abruzzo and Pecorino.

Driven by strict environmental ethics, all of Umani Ronchi’s vineyards are organically farmed and certified.

The winemaking philosophy focuses on balance, freshness, and structural elegance rather than over-extracted power—coining their internal motto: "grandi vini, non grossi vini" (great wines, not big wines).

The vineyard for Vellodoro Pecorino is situated in the rolling hills of Abruzzo between the Adriatic Sea and the Apennine mountain range (Majella massifs), which creates ideal diurnal temperature variations. Calcareous, clay-rich soil with a temperate Mediterranean climate that emphasizes aromatic intensity, high natural acidity, and a crisp, mineral character. Environmentally conscious viticulture focused on native Central Italian grape varieties.

Grapes are hand-picked in early-to-mid September to preserve natural freshness and bright acidity. Soft pressing of whole clusters followed by static cold settling of the must. Fermentation takes place exclusively in temperature-controlled stainless steel tanks (16–18 °C / 61–64 °F) over 10–15 days to lock in primary white flower and citrus aromas without wood influence.

Malolactic Fermentation is prevented to maintain the variety's signature crisp, linear acidity and vibrant structure.

The wine is aged for approximately 4 to 5 months on the fine lees in stainless steel, with periodic batonnage (lees stirring) to add texture and mid-palate roundness before bottling.