||Altitude: 250‐350 m. a.s.l. Exposure: east‐facing aspect.
|Composition of the land
||The soil, which derives from formations from the pleiocene‐pleistocene era, is characterised by being very deep clay loam, with fairly poor fertility.
||The harvest is carried out by hand, with the grapes collected and transported in boxes. Normally it takes place on the borderline between the end of September, first ten days of October, when the grapes have reached an optimum balance between acidity and sugar content.
||After a soft pressing, the prime must is rapidly cooled and then goes through static decantation. Fermentation takes place a part (60%) in temperature‐controlled stainless steel tanks, and the rest (40%) in 5000 litre oak casks. About 10‐15% of the total volume of the wine undergoes a malolactic fermentation.
||About 12 months, during which the wine remains in contact with its own fermentation yeasts. Plenio completes its ageing with a further 6 months in bottle.
||Stuffed pasta, roast white meat, roasted fish.
||Price Umani Ronchi Verdicchio Castelli Jesi Plenio Riserva 2017 € 14.90