Meet our wine makers


 

The Monteacuto Agricultural Company was born in an ancient village of Puegnago, where his grandfather Antonio started farming. In the 1970s Giuseppe Leali produced the first bottles; but only in 1987 with the death of his father, Antonio Leali, today the owner of the company, continued the activity. From the initial two hectares, the company has been increased to the current size of 8 hectares of vineyards and 6 of olive groves; Today the company is guided not only by Antonio Leali but also by his son Simone, with the help of his wife Antonia and daughter Marta. The company produces approximately 40 thousand bottles divided into seven labels, including the Groppello, Chiaretto, Simut, Montagü, Riesling, Rosso and the new Spumante Rosato Turmalino, the Casaliva and Leccino Extra Virgin Olive Oil.
 
 

Frecciarossa was born in 1919, when my great-grandfather Mario Odero fell in love with the hills of the Oltrepò Pavese, he who until then traded coal between his city of origin, Genoa, and England, where he resided. After the First World War, back in Italy, Mario decides to buy an estate in the Oltrepò, always "the Genoese campaign".
So buy this beautiful nineteenth-century estate, with a particular name that actually comes from an error. Frecciarossa derives from the erroneous transcription of the ancient toponym Fraccia Rossa, that is to say "red landslide," that is to say of the clayey land, furrowed by ferruginous veins, frequently subject to the humors of the underground waters. An oversight of the land registry and Frecciarossa becomes the name of our hill.
This project enthuses Giorgio Odero, my grandfather, Mario's son. He graduated in Agriculture in order to follow the vineyards of the estate and then went to France to perfect the profession, because no one like the French then and still knows how to make wine from the Pinot Noir, a vine with which he had decided to compete.
He makes an experience in Burgundy and then in Champagne, learns, comes back with new ideas, focuses on quality. The wines are sold in bottles, it is not at all customary at the time.
Hitchcock drinks them at the Villa d’Este, has the kindness to let Giorgio know how much you appreciate them. These are the twenties of the last century and Frecciarossa is already a well-known brand outside the boundaries of Oltrepò Pavese.
At the end of prohibition, in 1933, they are among the first Italian wines to enter the American market, as evidenced by the number 19 of the Export Mark.
My mother Margherita Odero supports her father, she has the same tenacity and the same passion. In 1990 he renewed the winery and began to avail himself of the advice of the oenologist Franco Bernabei, who then in 2000 will be replaced by Gianluca Scaglione, who is still part of the team together with Cristiano Garella.
For some years now I have also returned to this land that has always been my home, which I love as the generations have loved it and have handed it to me.
 
 
 
 
I ventured into winemaking in 2000, in the caluso area, which is historically known for the erbaluce grape variety. I have always felt a strong bond with winegrowing and the land, my land.
 I chose a hard job, made up of relentless efforts and ongoing pursuit of perfection, but I wouldn’t change it for the world. I have applied to winemaking what my parents, whose restaurant gardenia di caluso has brought prestige to the canavese area, have taught me all through my life: pursue excellence and get to the soul of things.

The moment I was given a vineyard by my parents marked the beginning of my fascination with winemaking, meant as a means for enhancing this noble white grape variety, but also the environment in which the grapes are grown, by "swimming against the tide", that is, investing time and resources into lesser-known red varietals, but nonetheless native to the canavese region. My goal was to create wines with a soul, and the soul is a combination of grape variety, environment, climate and winegrower.
 
 
 
 
Domus Pilandro was erected in San Martino della Battaglia around the late 15th and early 16th centuries. In 1980, this historic dwelling in the heart of the Lugana region was acquired by the Lavelli family along with seventeen acres of vineyards, thereby continuing an age-old tradition of winemaking. Pilandro wines have deep roots in their terroir, and from it they receive their distinctly rich flavor. To keep this inviolable bond intact, the grapes are handled with the great respect they deserve and processed in a manner completely free of oxygen. Fermentation, then, is done under controlled temperature as must, thereby bringing out all of the most intense characteristics and well defined aromas of each wine.
Today, the name Pilandro serves to identify a business of international scope, one that is recognized throughout the world of wine for both excellence and a desire to dare and to innovate constantly.
 
 
 

At the foot of Mont Blanc, our winery holds the secret of the highest vineyards in Europe. The constant dedication enhances the territory remaining faithful to what nature offers in these mountains. The indigenous grape vine, the man and his relationship with the earth, often difficult but profoundly present, make our wine poetry capable of telling the terroir. Alpine reality, made of rock, pure water and winter frost. A mountain land where in the warm season, sweet and fruity aromas invade the air. Perfumes, nuances, flavors and characters, are enclosed in these wines that sipped, tell the tenacity, culture, tradition and identity of the land at the foot of Mont Blanc. Values ​​that our company aims to interpret with passion and elegance.
Our thinking and our values ​​make quality and authenticity the first essences of our cellar. Allowing the Prié Blanc, an indigenous grape biotype, to express itself with the utmost authenticity and originality, is the goal we have always tried to achieve. Therefore, on the one hand, we are committed to respecting the character and specificity of our blend, and on the other, to interpreting the needs of our customers in the Blanc de Morgex and de la Salle versions with the technological knowledge of the present and the ancient winemaking tradition from Aosta Valley. To do this in our Cave we try to intervene "only the bare essentials", with an ideal synthesis of love, fantasy and technique, allowing the creativity of our winemakers, proud and lovers of their small vineyards, to express themselves supported by a continuous and thorough research.
 
 
 
 
Much more than a natural wine ...
Imagine a wine unique in the world: SELVE Picotendro, the indigenous nebbiolo of the Valle d’Aosta. Expression of an extremely sustainable, almost personal relationship between a man and his vineyards. Total absence of chemistry: neither in the vineyard, nor in the cellar. "Our wine is the result of a meticulous care of the grapes, made by a constant selection of the best grapes that starts from the flowering and ends only with the harvest: moment in which they are pressed and become a precious nectar, expression of a territory among the most suitable of the planet. "
 
 
 
 
Marco Triacca set about creating his winery in 2009, at Valgella – Tresenda di Teglio, at the heart of one of the famous vine-covered terraced hillsides of the Valtellina region in Lombardy, northern Italy.

In 2009 our wine-making adventure began with 1.5 hectares of vines, entirely of the Nebbiolo variety.

To date we have doubled our productive potential with 3.3 hectares of vines at our disposal. In addition to growing the Nebbiolo variety, we began growing Pignola valtellinese, an indigenous red-skinned variety, processed to produce a sparkling white wine. Our company operates the first vineyard in Valtellina to adopt the girapoggio planting pattern (in which all the vines in each row are on the same level and the rows lie parallel to the top of the hill), established in the early 80s, that enables partial mechanization of the vineyard's various phases, resulting in significant operational advantages. This solution has enabled us to develop our own unique and exclusive vine cultivation system, which, in turn provides the leaves of each plant the maximum exposure to the sun and, consequently, an improvement in the quality of the grapes.

A further innovative solution is the gradual introduction of "new posts in the shape of a treble clef", so we can adjust our cultivation system even better to the demands of the landscape and the terraces to achieve higher quality.

Therefore, our objectives are to constantly improve the quality of the grapes, to reduce operational costs, by means of gradually introducing a partially mechanized system and the development of a vine cultivation system that allows the foliage surface to enjoy maximum exposure to the sun. In addition to all this, we are constantly striving towards keeping the winemaking process state of the art in terms of new cellaring techniques.
Our company is associated with the Valtellina wine board, the Consorzio di Tutela Vini di Valtellina and CERVIM (Centre for Research, Environmental Sustainability and Advancement of Mountain Viticulture). Valtellina and vine cultivation in the mountains: this is how our dreams become reality.
 
 

1921: QUASI CENTO (almost one hundred) years of history and the work of four generations, today the firm ANTONUTTI VINI is run with passion by Adriana and Lino, Caterina, Nicola and Riccardo. About fifty hectares in the very heart of the Grave del Friuli appellation area, it is far from the more glamorous wine regions of Italy and away from the spotlight, but it is THE key to interpreting our history throughout the years and our knowledge.
 
 
 
 
In 1978 the Brunori family fell in love with Valtenesi, a small district of glacial hills west of Lake Garda, and bought the farm that is now the company’s headquarters.
They built the cellar entirely underground in order to preserve the aesthetic appearance of the building and fit in with the landscape.
In 2008 they got the IMC certification of organic agriculture (wine produced from organic grapes).
In 2011 the Brunori family finally received the Demeter certification. Which was the  completion process of conversion to biodynamic grapes, which began in 1997.