The Pinot Nero Oltrepò Pavese Metodo Classico Brut Tersilio Riserva del Fondatore Marchesi di Montalto is cultivated in the municipality of Montalto Pavese at an altitude of 390 meters on calcareous-clay soil with marls and sandstones. The manual harvest begins the third week of August followed by a direct pressing of the fresh grapes and controlled fermentation in small stainless steel tanks. In late spring the entire batch of wine from the relative vineyard is bottled for long fermentation. The Pinot Nero Oltrepò Pavese Metodo Classico Brut “Tersilio Riserva del Fondatore” Marchesi di Montalto after at least 72 months of maturation on its own yeasts undergoes a dégorgement then is aged for a further 6 months in the bottle.
NOTES: only Pinot Noir and Riesling Renano No Limits. A precise company choice to produce prestigious classic method sparkling wines and fine wines, through the enhancement of the two most representative vines: Pinot Noir and Riesling Renano, in the different clones, which have best known how to express these soils, demonstrating that we do not ask ourselves limits in the search for the maximum qualitative expression, applied to the different types of wines. “GABRIELE MARCHESI
The Marchesi di Montalto since the 1960s, with Tersilio, the grandfather of the current owners, began to renovate the old buildings with the aim of turning them into premises for a winery to make wine from the harvested grapes.
However, the Marchesi di Montalto had the outcome of this radical process of change only became reality in the 90s with the arrival of Dr Gabriele Marchesi one of grandfather Tersilio’s grandsons, he began restructuring the whole company, starting from the vineyards, where he chose to cultivate Pinot Noir and Riesling Renano, the two varieties which are best suited to this territory.
The former winery has been completely renovated and adapted to the new demands of winemaking, He installed a modern and automated plant for the crushing, fermentation and storage of wines.
The massive underground tank from the 1800s, which was then used to collect rainwater, has been transformed into a unique wine cellar, ideal for the fermentation and maturation of prestigious sparkling Classical Method Spumante.
In short, the entire building has been mainly designed for the processing of the two varieties mentioned above, in order to exalt these wines which represent this close link of tradition with the territory, although constant research of innovation is done so as to continue to express its maximum quality potential.