“The discovery of wine is the moment more important than finding new constellation, the universe is too much full of stars .”
Benjamin Franklin
Agriculture farm Pievalta was born as a project of Silvano Brescianini which was realised by oenolog Alessandro Fenino from 2002.
From 2005 the farm started to transform to the biodynamic one, and after 3 years it has obtained the certificate Demeter.
The goal of farm is to look for the smallest possible impact at the vineyard and the cellar and work without any particular interventions .
From 2009 the wines are free from the animal additives.
The vineyards of farm are situated at the three principal places, exactly at Maiolati Spontini, Montecarotto and Monte Follonica at San Paolo di Jesi. The total area of vineyards is cca 39 ha.
The cellar is situated nearby of Maiolati Spontini.
Infact, I tried to visit this place three times during my two trips to Marche, but I didn’t succeed because of summer period. That is why I was really happy when I finally succeeded. I have to say that the cellar is situated at a marvellous place, how you could see from pictures and also the degustation hall is modern and elegant.I have met Silvia Loschi, who kindly gave me a possibility to taste the wines and told me the story of company.
We have tasted the following wines from the production of farm:
Perlugo Dossaggio Zero, Spumante Metodo Classico, Verdichio in purity, the maturation 6 months in steel tanks, the ageing 20 months on the yeasts, disgorgement after 14 months. The soil argille calcareous. The vineyards situated at Maiolati Spontini and San Paolo.
The delicate aromas of white flowers, of lemon, aromatic erbs. Fine and persistent bubbles . Sparkling wine is very fresh, sapid and persistent. Bubbles which attract you to drink one glass more.
Tre Ripe. Verdichio dei Castelli di Jesi Classico Superiore, 2019. The name of wine is associated with the fact that wine is created from grapes from three zones where the vineyards are situated: Maiolati Spontini, Montecarotto and Monte Follonica at San Paolo di Jesi. There are mixed different soils and altitudes in the wine.
The grapes are 90% Verdichio, others ones are Trebbiano and Malvasia. Maturation at the steel tank for 6 months, rimontage 2019.
Aromas – a fresh almond, white flowers, erbs. At the palate notes of lemon, final is sapid.
Dominé, Verdichio dei Castelli di Jesi Classico Superiore, 2018. This wine was named by the old store which was owned. 60% at steel tanks, 40% small barrels, 20 % large barrels ( tonneaux ). The vineyard dates back to1965. Pale yellow with green reflections. Aromas of white flowers, almond and citrus fruits. Verdichio which is vibrant, mineral, might be chalky. Verdichio which you will remember.
San Paolo, Verdichio dei Castelli di Jesi Classico Riserva, DOCG, 2016. The vineyards at San Paolo di Jesi , trace Monte Follonica . The soil is sandy. To create this wine the first-pressing must is used, maturation two months in steel tanks, ageing 6 months in bottle. Colour pale yellow with the green reflections. Aroma of yellow fruits, herbs, citrus, jasmine. “Smooth wine, vibrant, lively, easy to drink , persistent.
Campo delle Noce 2016, Marche Igt Rosso. Montepulciano in purity. Created from the vineyard 1,5 ha, which was planted at 2009. Semicarbonic maceration during two weeks, after that ageing in barique for 9 months. Smell of fruits, cacao, chocolate. I liked it a lot.
Curina ( that is how the hot wind is called at this zone ). Verdichio dei Castelli di Jesi DOC Passito. The over-riped grapes are wilted on trellis. Maturation is done during 14 months at used barrels , 6 months in steel tanks.
This marvellous passito comes from 60 years old vineyard in Maiolati Spontini. The residual sugar content is 100 g/l. Fascinating freshness and lively to drink.
I would like to thank Silvia Loschi for the possibility to taste those marvellous wines. I want to share the motto of Pievalta company :
“ We will accompany the grapes in changing in the wine leaving express the harmony of land “ Alessandro Fenino and Silvano Brescianini
