Pievalta takes its name from the small pieve, or rural church that is posted at the entrance of the property.
It extends 43 hectares distributed over three vineyards on opposite slopes of the Esino Valley.
The hills of Castelli di Jesi were formed in the remote ages of the Adriatic Sea, more than 5 million years ago.
On Monte Schiavo, in the municipality of Maiolati Spontini, on calcareous clay soils we cultivate 14.4 hectares of Verdicchio and 1.5 hectares of Montepulciano.
Seven parcels, managed individually to better express the particularity of each micro-zone.
The site is completed by a small lake in the middle of the vineyards, the wine cellar, the farmhouse, olive trees and a small vegetable garden.
In Montecarotto, in Contrada Busche, there are 4.4 hectares of vines.
Two parcels of Verdicchio that rest on sandstone and clay soils with infiltrations of clay originating from the landslide movement of the Holocene; a place of which wine expert Mario Soldati wrote in 1970 in his book “Vino al vino” when tasting a white wine from the area and defining it so good that “there is not even a Chablis that holds up. We are in the presence of a prodigy.”
The third site is Mount Follonica, a ventilated hill with steep slopes from which you can see the sea, a point of energy which on its summit there is a small forest and the remains of a longobard watchtower that testifies the existence of the “Castrum Follonice” in the Middle Ages.
The vineyards of Pievalta lie on the two opposite sides of this mountain which in turn belong to two different castles, that of San Paolo di Jesi and Cupramontana.
San Paolo di Jesi
On the side of San Paolo di Jesi there are 5.30 hectares of Verdicchio from which the Riserva is produced. The soil is characterized by sedimentary formations of Alpine origin transported by marine currents on the Adriatic ridge 4-5 million years ago.
Silico-calcareous sandstones, interspersed with more or less clayey and/or silty marls deriving from the formation of the Blue Clays, “sub-Apennine” deposits dating back to the Pliocene.
On the Cupramontana side, considered the capital of Verdicchio, are the new vineyards planted in 2019-2020.
6.3 hectares of Verdicchio are characterized by steep slopes; three plots with different soils: clays and tobacco-colored marly clays, small shells, tripolaceous marls, dark bituminous clays, levels of evaporitic limestone and rare gypsum.
In vineyard organic and biodynamic farming
The vineyards are farmed organically and biodynamically using legume cover crops between the rows and biodynamic preparations that facilitate the formation of fertile humus and bolster plant growth while respecting the terroir.
Despite the great challenges it poses from an operational standpoint, nearly all of the work carried out in the vineyards is done by hand, like bunch pruning, de-shooting, and disbudding.
The approach is aimed at achieving the highest level of quality within the context of a given vintage.
Techniques include: limited pruning, mine-sourced sulfur and copper applied in a maximum dosage of 3 kg per hectare per year (half of the maximum amount allowed in organic farming), no fertilizers or irrigation, picking times that vary from parcel to parcel and hand picking in small crates to ensure that the grape skins do not break.
In the cellar vegan certification
In the cellar, we attempt to preserve the work we’ve carried out in the vineyards.
We accompany the grapes as they are transformed into wine by making sure that our technical intervention is always one step behind the expression of the terroir and the grape variety.
We work by doing as little as possible, thus allowing the grape variety and terroir to express themselves.
It’s been many years since we used any animal additives in our wines, for example, and since 2009, our products have been vegan certified.