Umani Ronchi LH2 Metodo Classico NV

The Umani Ronchi story is one of ancient vines, land, and people. It began more than half a century ago at Cupramontana, in the heart of Verdicchio Classico country, and has spread further. Today, Umani Ronchi is owned by the Bianchi-Bernetti family, who since 1959 have been making superb quality craft wines. For over ten years, Umani Ronchi has been a member of the Istituto del Vino di Qualità - Grandi Marchi, which unites over nineteen of Italy's greatest wine brands.

The winemaking process for Umani Ronchi LH2 Metodo Classico Extra Brut combines traditional sparkling wine production (Metodo Classico) with local regional terroir.

Roughly 65–75% Verdicchio and 25–35% Chardonnay.

Grapes are sourced from hillsides in the Marche region (primarily within the Castelli di Jesi zone). The proximity to the Adriatic Sea provides cool night breezes, preserving natural acidity. Harvest occurs typically late August to early September to ensure high acidity and lower potential alcohol, which are essential for quality base wines. Whole bunches undergo gentle pneumatic pressing to extract only the purest free-run juice (cuvée), avoiding harsh tannins from skins and seeds.

Must ferments at controlled cool temperatures (14–16°C) in temperature controlled stainless steel tanks to retain freshness and primary fruit aromas.

A small proportion of the Chardonnay base wine (~10–12%) is aged in large oak barrels (tonneaux) to add subtle textural richness and aromatic depth without overpowering the fruit.

The winemaker crafts the master blend (cuvée) combining Verdicchio and Chardonnay. A mixture of selected yeasts and sugar is added to the base wine before bottling.

The bottles are sealed with crown caps and placed horizontally in cool underground cellars. Yeast consumes the sugar, producing alcohol and carbon dioxide (CO2​), which dissolves into the wine to create fine, persistent bubbles.

The wine ages on its dead yeast cells (lees) inside the bottle for 25 to 30 months. Over this extended period, yeast cells break down, releasing compounds that give the sparkling wine its signature aromas of brioche, fresh bread crust, toasted nuts, and a creamy texture on the palate. Bottles are gradually rotated and tilted upside down so the yeast sediment collects in the neck of the bottle. The bottle neck is frozen, the crown cap is removed, and the pressure pushes out the frozen plug of yeast sediment.

The bottle is topped off with a small mixture of wine and minimal sugar. As an Extra Brut, the added sugar is kept low (approx. 3.5 to 4.5 g/L), preserving a crisp, bone-dry profile that highlights the salinity of the Verdicchio. The bottle is sealed with a cork and wire cage (muselet) and aged for several more months before release.