located in Valtidone, on the border with Oltrepo’ in Pavia, the company was founded in 2015 when Federico started running the small business born from his maternal grandparents.
it was a company consisting of about 4 hectares of property where grandfather Felice produced his own wine Unfortunately, due to the premature and sudden death of his grandfather, the processing activity had to be stopped, this led to a focus on the management of the vineyards by associating tradition with new techniques while always safeguarding the environment.
to date, the company covers approximately 20 hectares arranged in 3 different pedoclimatic areas, which allows a different ripening period of the grapes, thus being able to count on appropriate characteristics for the desired wine.
our vineyards are spread over a wide area, divided into three areas: Crete, Vicobarone and Montalbo. three different areas with different microclimates, and soil textures which in turn make them suitable for different productions. they are also characterized by different types of plant since in some parts we already have mechanizable plants, in others we still have traditional plants, which however we try to modernize from year to year.
over the entire surface we follow an integrated defense protocol, designed to carry out targeted treatments at the right time and not use products unnecessarily so as not to create resistance and unnecessary pollution, furthermore in addition to this we use a low volume atomizer to reduce the volumes of water and pesticides used. All manual processes are still carried out according to tradition, inserting some innovations, on pruning we started following the Simotih method (while where possible we followed the technological innovations that allow us to intervene more quickly and more specifically, thus guaranteeing a quality product with a low impact.
when we think of a new plant we don't just think about production, but we try to make it the most sustainable investment possible in all aspects.
we have started using corten poles to reduce the aesthetic impact, we use certified material to ensure that diseases do not spread, and above all we take great care of the appearance of the planting spacing, always trying to have a higher possible vineyard density in order to have a low production/strain and guarantee a long life for our plants and a leaf wall designed for the well-being of the vine, that is, not only to guarantee greater breathability but also greater lighting by measuring it to the width of the row, thus preventing shading between them.
in addition to this attention, we place others throughout the cycle to take care of the well-being of our plants but also of the surrounding environment. in recent years, thanks also to the Catholic university which made us participants in a project, we are approaching the green manure technique aimed at improving the intrinsic characteristics of the soil, i.e. in the project we are completing we are trying to improve water storage capacity in the summer periods.
As per tradition, we have always worked our vineyards and then sold the grapes, in 2022 we made the decision to complete the supply chain and produce a line of our own wines.
This is how they were born:
Sconvolgente, Ortrugo DOC extra dry sparkling wine Martinotti method. A light bubble with fresh aromas of grapefruit and lavender with good acidity, ideal for aperitifs.
L'Uga ad la Rita, Malvasia di Candia aromatic DOC still dry, Dedicated to the maternal grandmother, produced with a light cold maceration and ten months of batonnage, is a rustic wine with a hint of citrus and a good body. It likes consistent combinations such as aged cheeses.
Amabile, Bonarda DOC sparkling dry, dedicated to his maternal grandfather. 15 days of maceration that extract the colors and aromas and then continue with the second fermentation, make it a good wine throughout the meal. Very fragrant with good fruit and very round in the mouth. It is the wine of tradition.
Bacio, Barbera Doc still. The result of 15 days of maceration and 8 months of aging in tanks and then continuing with aging in the bottle for about a year. They make it a wine with still good fruit although a little complex and with a good body to drink. Suitable for combinations with important courses such as roasts and braised meats.