2024 · Tre ripe

Pievalta is Barone Pizzini’s Marche project in the Castelli di Jesi, focused on Verdicchio from sites around Maiolati Spontini, San Paolo di Jesi and Montecarotto, including Monte Follonica’s sandstone-rich slopes. Founded in 2002, it has been organic from the outset, converted to biodynamics in 2005 and gained Demeter certification in 2008, with a strong emphasis on biodiversity, soil health and vegan-friendly farming. The estate is led locally by oenologist Alessandro Fenino, with Silvia Loschi also involved in the project. In the cellar, Pievalta follows a low-intervention, artisanal approach with hand harvesting, whole-bunch pressing, indigenous yeasts, pied de cuve, restrained sulfur and a preference for steel and concrete to preserve Verdicchio’s energy and longevity.