OLTREPO’ PAVESE ORGANIC SPUMANTE - TORRE DEGLI ALBERI

Torre degli Alberi is a small town inside a 14th-century tower, which has always belonged to the Dal Vermes, an ancient noble family. Originally from Verona, where they distinguished themselves as condottieri, the Dal Vermes moved to Lombardy in the second half of the 14th century in the service of the Viscontis. They were rewarded for their loyalty with the landed estate of Oltrepò Pavese, which once covered the area between Voghera, Bobbio and the Tidone Valley.

Torre degli Alberi, which was first a garrison with a view of the Zavattarello castle, became the 19th century residence of the family. The land was worked by sharecroppers who cultivated grain, fodder and grapevines, until after the war when Luchino, who was also active in the Partisan insurgency, integrated the agricultural production with animal husbandry. This enterprise stood out immediately for its innovative poultry- and cattle-raising techniques.

Management of the farm has now passed to his son Camillo and his nephew Filippo, who have expanded it into new activities, including growing grapes.

The Torre degli Alberi Vineyard

It is located on a steep slope facing south/southwest to capture the light until sunset. Before becoming a vineyard, the area was pasture for free-range Limousine cattle that enriched the chalky-clay soil with natural organic material.

The espalier rows, cultivated with the Guyot method, are laid out so as to promote limited grape production by each individual plant. In this way, the clusters can benefit from a more extensive root system, thereby leading to a greater variety of flavours and bouquets in the grapes.

The soil is left grassy to avoid erosion and yield the best organoleptic characteristics of the grapes: the grass cover is mechanically controlled without the use of herbicides. Fertilization consists of manure produced on farms where animals are raised under organic regulations. The vines are treated with coverage products authorized by organic agriculture instead of with systemic treatments.

To guarantee the highest quality and avoid unwanted fermentation, the harvest is carried out by hand in the coolest hours of the day and collected into small aerated crates. The grape clusters are taken to the cellar in refrigerated trucks, where they are delicately pressed to interfere as little as possible with the refining phase.

TORRE DEGLI ALBERI BRUT METODO CLASSICO D.O.C.G. ORGANIC

Grape : 100% Pinot Noir Oltrepo’ Pavese

PROVENANCE: Torre degli Alberi, Ruino (PV), Italy LOCATION: 500 m.a.s.l., high hill, south facing SOIL: clay with a high lime content MICROCLIMATE: mild, dry, with good ventilation, extreme thermal excursion day/night N° PLANTS/HECTARE: 4600 AVERAGE PRODUCTION HECTARE: 60 – 80 q

CULTIVATION: Organic Farming - no use of herbicides, mechanically controlled grassing, fertilizing with manure produced on the farm, exclusive use of defense products allowed in organic farming USUAL AGE OF MATURITY: early September METHOD OF HARVEST: by hand, in small boxes of about 20 kg, in the early morning when the grape’s temperature is very low

WINEMAKING: slow and soft pressing, immediate lowering of the temperature and successive fermentation at a low temperature for 15 days; batonnage of the fine lees for 3 months; more than 24 months of sur-lie ageing. LOW SULFURE DIOXIDE : 35 mg/l (max. limit for organic wine 150 mg/l). Alc : 12.5%

Tasting Notes - Colour : brilliant, pale straw. Bouquet : elegant, intense, with aromas of ripe fruit that blend into notes of bread crust and pastry. Taste : full, decidedly savoury and rather dry, with a fine bead and a long finish

Food Pairings : appetisers, risottos, fish dishes, desserts. Serving : 6/8 °C.

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TORRE DEGLI ALBERI PAS DOSÉ METODO CLASSICO D.O.C.G. ORGANIC

Grape : 100% Pinot Noir Oltrepo’ Pavese

CULTIVATION: Organic Farming - no use of herbicides, mechanically controlled grassing, fertilizing with manure produced on the farm, exclusive use of defense products allowed in organic farming USUAL AGE OF MATURITY: early September METHOD OF HARVEST: by hand, in small boxes of 20 kg, in the early morning when the grape’s temperature is very low

WINEMAKING: slow and soft pressing, immediate lowering of the temperature and successive fermentation at a low temperature for 15 days; batonnage of the fine lees for 3 months; more than 24 months of sur-lie ageing. LOW SULFUR DIOXIDE: 50 mg/l (maximum limit for organic wine 150 mg/l). Alc : 12.5%

Tasting Notes - Colour : luminous, pale straw Bouquet : refined, aromatic, with notes of ripe fruit that merge into scents of minerals and bread crusty Taste : full, very dry and savory, with a fine and elegant bead and long-lingering

Food Pairings : appetisers, first dishes, crustaceans and fish-based dishes, desserts. Serving : 6/8 °C.