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Marchesi Montalto Wines Lombardy

Winery Farm Quality Wines Pinot Riesling Bonarda Barbera Sangue di Giuda Moscato Cruasè Nigro Montaltus Passirè Cà Nuè Montalto Pavese Pavia Lombardy Italy


Montalto Pavese Frazione Costa Gallotti, 5 +39 0383 870358 +39 0383 870358


THE CONCERN. The peasant history is our history. The history of a special land, that combined with the elements like sun and air allows the growing of fine grapes and wine of high quality. Our family has a special motto "union makes the force and " the stronger the wind, the higher will raise the tree "which created a flourishing self governing concern : 200 hectares of vineyards, 300 hectares of forest with chestnut and willow woods. The vineyards are the result of selected rooted cuttings, growing in the family nursery.

The vineyards are located in areas at different altitudes: the variety of vine for red grapes, situated in the first area of the hill, in the Communes of Cigognola and Pietra de Giorgi , at 150-200 m above sea level, which allows to obtain wines rich in aroma and well structured; the variety of vine for white grapes in the Commune of Montalto Pavese, at 200-300 m above sea level, where the high thermic summer changes of temperature between night and day are giving healthy and mature grapes and the right balance between sugar and acidity. Finally, the handmade harvest in small cases and the elimination of those immature or damaged grapes are the successful way to obtain wines of great expression and pleasure for the producers and of great gratification for the consumers. The production itself rises to 80-100 thousands bottles yearly.

IN THE CELLAR. The Azienda Marchesi of Montalto has a long tradition in the Oltrepo' Pavese, producing since more than hundred years the typical wines of this territory.

In the past years a new generation of the family began to introduce innovations towards production of quality wines , assisted in this operation by local experts of the oenology sector, starting from the work in the vineyards, using organic manuring, so obtaining a product with a low yield per hectare.

The grapes picked up are put in wooden cases and transported directly to the cellar where the tamping of grapes begins with top new techniques. The first fermentation starts in steel tanks under controlled temperature .

The wines for an immediate consumption after the last fermentation, are going to be bottled and left to rest for approximately thirty days before going to be sold. The selected wines with more structure will be put in small oaks of french and American wood and will be bottled only after 12 months of maturation.


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