HISTORY OF DOMAINE: The Vercesi del Castellazzo estate is located 30 miles south of Milan - in Lombardy- in the heart of Oltrepo' Pavese on the hills overhanging the city of Stradella, south of the Po River.

The winery was founded in 1808 when the great-grand father of the present owner(Dr. Franco Vercesi) bought the "Castellazzo"; until Napoleon's army took it, it was a monastary of Barnabite order built over the ruins of a Beccaria family castle.

COMPOSITION OF DOMAINE: The estate consists of about 60 acres of hilly land of which 50 are planted with vines, the others include forest and cultivated fields. The location is considered among the best in the area. The acres planted to vine are divided among the following grape varietals: Barbera, Bonarda (Croatina), Pinot Nero, Vespolina, Uva Rara and Cabernet Sauvignon, as laid down in the local regulations of the DOC Oltrepo' Pavese. Experienced care goes side by side with the most advanced cultivation techniques at all stages in the production cycle, from harvesting to the wine-making itself which takes place in stainless steel vats at carefully controlled fermentation temperatures. The wines then go through different aging periods, the resultant wines are well structured and full bodied with refined quality characteristics in the best tradition of the wines of this region.

METHOD OF VINIFICATION:

Pinot Nero Bianco "Gugiarolo"

Gugiarolo is a wine produced by the white vinification of the Pinot Nero grape belonging to the omonimous vineyards which have been owned by Vercesi del Castellazzo since the 16th century. The place name, of Longobard origin, was often noted in the archives of the Barnabite monks for "la buona esposizione a meridione e la naturale protezione dai venti del levante" the good south-facing position and natural protection from the wild east winds. Today, with the necessary agronomical care, the Vercesis have obtained grapes that give a full-bodied, important wine with an intense perfume that can be drunk at its best even after a few years. The vintage, made with the grape selection, starts only when the balance between acidity, PH and sugar is at its optimum: this is the result of careful analysis of samples taken well before the harvest. The grapes, transported in wooden boxes to the cellar, are gently pressed. The must, obtained after a light clarification, starts to ferment with autochthonous yeasts at a controlled temperature.

Oltrepo Pavese Rosso "Pezzalunga"

Pezzalunga has been the name given to the hill located in front of Castellazzo, the Vercesi family's estate and former monastery, for generations. The perfectly positioned south east facing vineyards are planted using the guyot system, with 3600 vine stocks per hectare. The soil is clayey/marly, not worked and covered by grass, with conditions that create a well balanced environment for the vines.

This wine is obtained from the most characteristic wines on the estate; Barbera 35%, Bonarda (Croatina) 35%, Uva Rara 15%, Pinto Nero 10%, Cabernet Sauvignon 5%. Pezzalunga is bottled in the spring and stays in the cellar for some months before being released. This ensures the wine reaches a particularly fine level of quality. It is a full-bodied, flavorful wine, maintaining a delightful freshness. This wine is produced to be drunk young, but it can be aged for some years successfully, as time will exalt its better qualities.

Pinot Nero "Luogo dei Monti"

Oltrepo Pavese, the largest site in Italy where Pinot Nero is produced, just recently began vinification of this grape using clones selected specifically with red wine in mind. Vercesi del Castellazzo was one of the first farms to begin serious experimentation with the intention of producing particularly fine red Pinot Nero. As a result, its best wines are now made from this grape.

The vineyards producing the grapes are 10-12 years old and were planted using clones specially selected for red wine. It is these clones which compose Luogo dei Monti. They are cultivated with spur pruned cordon at a density of 5,000 vine stocks per hectare with natural
grass covering the remaining ground. The grapes produced from the different clones are separately vinified and, at the end of fermentation, the wine is put in medium-toasted, Allier barrels for 12 months. It is then stabilized using natural methods without any filtration and aged in the cellar for at least 12 months.

Oltrepo Pavese Bonarda "Fatila"

Fatila is the name of the vineyard which has belonged to the Vercesi family since 1600 and is symbolic of the importance of viticulture in the history of the family farm. The grape produced from this vineyard is Bonarda (Croatina), a generous vine which winemakers in Oltrepo Pavese have cultivated for centuries.

To increase the grapes quality, the Vercesis make a green harvest and careful selection of grapes for the vintage. The vinification follows traditional techniques without neglecting the most recent technology. This ensures a full-bodied wine, aged with methods preserved and respected for generations. After fermentation, Fatila rests for 12 months in oak barrels and matures in the bottle for at least 2 years before it is released.

Oltrepo Pavese Rosso "Orto di San Giacomo"

Orto di San Giacomo represents their most prestigious wine: an ideal marriage between local and international viticulture. It is produced from Barbera, Bonarda, Pinot Nero, and Cabernet Sauvignon used in carefully balanced proportions achieved through years of experimentation and refinement. The microclimate and the excellent vineyard position, with a very low production per hectare, gives particularly healthy grapes, rich in sugar. The vinification is traditional and completed by a fermentation at a controlled temperature. The features of Orto di San Giacomo are enhanced by a maturation of 12 months in medium-toasted, french oak barrels.