Tradition, family and entrepreneurial spirit are the fundamental pillars that shape the long history of the Montelio farm.
The Montelio winery is an important reality in the world of oenology and wine tourism. Thanks to its warm welcome and the strong sense of familiarity that it knows how to establish, every year it attracts many enthusiasts from different parts of the world, not only from the various regions of Italy and Europe, but also from America and Asia, eager to enjoy the breathtaking views of the Oltrepò Pavese and the wines produced by this farm.
The company owns a vast extension of land covering an area of 78 hectares and dedicates particular care to the cultivation of specialised vineyards characterised by the best soil and climate conditions.
In every decision regarding agriculture and production, Montelio has consistently adhered to its company method ‘Natura Docens - Nature teaches‘, coined by the founder in the 19th century and still engraved in the wooden coat of arms that can be admired in the old wine cellar.
Thanks to the favourable, low rainfall microclimate, the vineyards are managed according to the principle of integrated viticulture. This involves the use of grassing and mulching for soil care, the application of a limited number of treatments and the exclusive use of products with a low environmental impact.
The Montelio winery will participate in the «50 Sfumature di Pinot Noir» event, where it will present several of its products. The bottles that will be brought to the event are:
- «17 Fiorile 1803 Pinot Noir Rosé» is a Martinotti method sparkling wine made from pure Pinot Noir grapes. On the palate it is crisp and savoury, appropriately soft and with good persistence.
- «Costarsa Pinot Noir Reserve» a red wine made from pure Pinot Noir, after vinification follows a period of about 14 months of ageing in barriques. The taste aspect of this wine is warm, soft and balanced by a gentle savouriness and velvety tannins.
- «Nèos Pinot Noir», pure Pinot Noir vinified in red and stored in steel until bottling the spring following the harvest. On the palate it offers a soft, light, never intrusive taste, supported by a velvety tannic texture, not astringent and with an acidity that makes it very fresh.
