The Pinot Nero Oltrepò Pavese Metodo Classico Costagrossa Marchesi di Montalto is cultivated in the municipality of Montalto Pavese at an altitude of 390 meters on calcareous-clay soil with marl and sandstone and north-west exposure. The harvest is manual and begins the third week of August; a direct pressing of the fresh grapes will follow and the fermentation will be controlled in small stainless steel tanks. In the spring following the harvest, different fractions of base wine are assembled, the cuvée thus obtained will be bottled for refermentation. The Pinot Nero Oltrepò Pavese Metodo Classico Marchesi di Montalto will refine on its own yeasts for at least 36 months, then it will undergo a dégorgement, refining in glass and finally marketed.
NOTES: “Only Pinot Noir and Riesling Renano No Limits. A precise company choice, that of producing prestigious classic method sparkling wines and refined wines, through the enhancement of the two most representative vines: Pinot Noir and Riesling Renano, in the different clones, which they have been able to express these soils better, demonstrating that we do not place limits on 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.