The winery
Pievalta
Winery located in Maiolati Spontini, in the heart of the Castelli di Jesi (Marche). It primarily produces Verdicchio and local red wines, crafted using low-intervention practices, with vineyards managed according to biodynamic methods.
- Marche · Italia
- Since 2002
- 3 products
The story
Pievalta began as a project connected to Barone Pizzini in 2002. The winery was established to showcase Verdicchio dei Castelli di Jesi and has been led from the start by Alessandro Fenino; later, Silvia Loschi joined the project to oversee hospitality and winery visits. Over time the estate expanded its vineyards in the Castelli area and developed an agricultural approach oriented toward organic/biodynamic practices.
Production philosophy
Vineyard and cellar work is based on minimal intervention: hand-harvesting, fermentations with indigenous yeasts, use of pied-de-cuve, gentle pressing and low levels of sulfites. In the vineyard the estate practices biodynamics and prioritizes respect for the soil and biodiversity, seeking to bring out the expression of the terroir and of each parcel.
Terroir and vineyards
The vineyards are located in the Castelli di Jesi area, with parcels on Monte Schiavo and the slopes of Cupramontana, San Paolo di Jesi, Montecarotto and Maiolati Spontini. Soils are typically clay-limestone and marly, with local occurrences of fossil shells; altitudes and exposures vary among the different parcels, encouraging distinct expressions of Verdicchio.
Awards and recognition
Recent recognitions reported by the producer and industry sources: mentions in rankings and guides.
Characteristics
- Grape varieties
- Verdicchio
- Uva rossa tradizionale adriatica
- Montepulciano
- Hectares
- 44.1
- Bottles per year
- 120000
What makes it distinctive
- Based in Maiolati Spontini, in the heart of the Castelli di Jesi.
- Approximately 44.1 hectares of property, 30.4 of which are vineyards managed biodynamically.
- Focus on Verdicchio dei Castelli di Jesi; also produces IGT Marche red wines.
- Artisanal approach in the cellar: manual processes, indigenous yeasts and low sulfites.
- Guided tours and tastings on offer.
