Our new Pievalta profile series continues…
Pievalta: Vineyards and Winery
Pievalta farms 26.5 hectares of estate-owned vineyards with two principal growing sites on either end of the Esino River Valley. Each has its own soil types and each gives a different character to the wines.
The winery and 21.5 hectares of its vineyards are located in Maiolati Spontini township, along the left bank of the Esino River where the soils are predominantly clay and limestone. The vines were originally planted in the 1970s and have been updated with greater density and modern training. The wines sourced on this side of the river are known for their minerality and freshness and fruit character.
The other vineyard is on the right bank of the Esino in San Paolo di Jesi in the hamlet of Follonica. This high-elevation, steep-sloped vineyard is well aerated and its soils are granitic sandstone. Locals agree that this is one of the best subzones in Castelli di Jesi. Here, the wines are more austere and more rich in flavor and they are known for their power.
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, 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.