{"id":8573,"date":"2025-09-03T11:10:01","date_gmt":"2025-09-03T10:10:01","guid":{"rendered":"https:\/\/main.sommelieredit.com\/?p=8573"},"modified":"2025-09-03T11:10:01","modified_gmt":"2025-09-03T10:10:01","slug":"the-future-is-verdicchio","status":"publish","type":"post","link":"https:\/\/main.sommelieredit.com\/es\/the-future-is-verdicchio\/","title":{"rendered":"The future is Verdicchio"},"content":{"rendered":"

Michele Bernetti, CEO Umani Ronchi, believes in indigenous Italian varietals. He tells Sommelier Edit why these wines are the future for his region.<\/h1>\n

Michele Bernetti, CEO and owner of Umani Ronchi, has a long-term vision for one of Italy\u2019s most respected wineries. He is committed to the individuality and future of indigenous Italian grapes, specifically Verdicchio in the Marche and Pecorino in Abruzzo. His putting is money where his mouth is via strategic investments and bold new projects.<\/p>\n

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Michele Bernetti at work in the vineyards<\/figcaption><\/figure>\n

Championing Abruzzo & Marche<\/strong><\/p>\n

Creator of the iconic Pelago wines, which he co-developed with winemaker Giacomo Tachis, Bernetti has transitioned the vineyard to organic viticulture and spotted the opportunity with native varietals around seven years ago.\u00a0 “I perceived a rising interest in Italy\u2019s native white wines,” he explains, “we started to work on a groundbreaking Verdicchio which we believed could age for nearly five years before release.”<\/p>\n

With the oenologist Giacomo Mattioli, the two focused on older vintages of Plenio<\/strong><\/a>\u00a0and\u00a0Vecchie Vigne<\/strong><\/a> to study the evolution of a versatile grape variety like Verdicchio, starting with the with the Plenio 1996 vintage: the second vintage produced. Still lovely and very intact, which inspired them to specialise and produce some of the best aged whites in Italy on the market.<\/p>\n

“interestingly,” says Bernett, “what emerges is that the most critical vintages, from a climatic point of view, are surprising in their evolution. This confirms the versatility of this grape variety, its ability to evolve itself over time, assuming unpredictable and unexpected results. ”<\/p>\n

Verdicchio, from Castello di Jesi, remains central to Umani Ronchi\u2019s identity. With plantings of 120+ hectares, the estate is the largest family winery producing Verdicchio in Marche.\u00a0 But for Bernetti it’s important to be championing the regions where he lives and cultivates his vines.<\/p>\n

“We are reinforcing our presence in Abruzzo too, with a renewed focus on Pecorino. In this context, a newly renovated facility in the region will be ready for the upcoming harvest, marking a significant step in Umani Ronchi\u2019s long-term strategic plan.” He continues, “Percorino, as you see with our Centovie from Abruzzo, is such a unique grape and only from the Marche and Abruzzo. It’s qualities and character are ideal for restaurants, sommeliers and food and wine pairing.”<\/p>\n

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Sommeliers give balance<\/strong><\/p>\n

Bernetti’s passion and committment to hospitality is a key driver for his buiness, “Wine and hospitality are natural partners. Borad and complex worlds that cannot exist without each other,” he explains, “wine hospitality as much more than mere service\u2014it\u2019s a strategic blend of experience, marketing, communication, and sales.”<\/p>\n

He believes wine tourism and cultural promotion are key to elevating lesser-known Italian regions like Marche and Abruzzo, which is why he has investedin two hotels – the Grand Hotel Palace (Ancona) & Hotel Monetconero.<\/p>\n

“Hospitality is integral to business strategy, not separate\u2014it supports so many aspects of our business. Sommeliers, for example are crucial in need for balance between achieving winery goals and delivering genuine, relaxing experiences,” he says.<\/p>\n

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Centovi – ideal for pairing<\/figcaption><\/figure>\n

“We have to invest in our regions, in the people and the professionals who make what we produce so special,” he says. “The potential is phenomenal and by sharing and showing this to our visitors we are creating amabassadors who will talk about us wherever they go.”<\/p>\n

Bernetti elaborates, “Each bottle of wine we send out to restaurants and hotels – our own or abroad – are doing the same job for us and sommeliers are part of this. They tell the stories and bring a the Marche or Abruzzo or Montepulciano to the table.”<\/p>\n

Wines to try<\/strong><\/p>\n