In vineyard organic and biodynamic farming

The vineyards are farmed organically and biodynamically using legume cover crops between the rows and biodynamic preparations that facilitate the formation of fertile humus and bolster plant growth while respecting the terroir.

Despite the great challenges it poses from an operational standpoint, nearly all of the work carried out in the vineyards is done by hand, like bunch pruning, de-shooting, and disbudding.

The approach is aimed at achieving the highest level of quality within the context of a given vintage.

Techniques include: limited pruning, mine-sourced sulfur and copper applied in a maximum dosage of 3 kg per hectare per year (half of the maximum amount allowed in organic farming), no fertilizers or irrigation, picking times that vary from parcel to parcel and hand picking in small crates to ensure that the grape skins do not break.

In the cellar vegan certification

In the cellar, we attempt to preserve the work we’ve carried out in the vineyards.

We accompany the grapes as they are transformed into wine by making sure that our technical intervention is always one step behind the expression of the terroir and the grape variety.

We work by doing as little as possible, thus allowing the grape variety and terroir to express themselves.

It’s been many years since we used any animal additives in our wines, for example, and since 2009, our products have been vegan certified.

Organic from the beginning, biodynamic for passion, artisans by nature

Pievalta is born in 2002 and its story is attached to that of Barone Pizzini who had chosen the region of Castelli di Jesi, recognizing the great potential of Verdicchio as one of the most important indigenous grape varieties in Italy.

It first purchases 24 hectares in Maiolati Spontiniand a few months later, another 5.5 hectares on Monte Follonica in San Paolo di Jesi.

In 2018, new vineyards are purchased in Montecarotto and Cupramontana.

Today, the property spans a total of 43 hectares of which 32 are under vine.

Alessandro Fenino, an oenologist having worked some harvests at Barone Pizzini, is entrusted with the management of the project, flanked by the agronomist Pierluigi Donna and the oenologist Sergio Paolucci.

Alessandro leaves Milan, making a radical life choice, and comes to Maiolati Spontini where he falls in love with the splendid territory as well as with its Verdicchio.

He manages the vineyards organically from the start, and in 2005 comes naturally to biodynamics.

In 2008 Pievalta thus becomes the first certified biodynamic company in Le Marche.

The vineyards are worked with leguminous green manure in between the rows and with biodynamic preparations to promote the formation of fertile humus, vitalizing plant growth and giving the utmost respect for the territory.

Also in 2008 Alessandro was joined by Silvia Loschi, his colleague in Barone Pizzini and now life companion; he deals with hospitality, guided tours and relations on the territory.

Biodynamic viticulture means bringing life into the vineyard by helping it to reactivate the forces that put it in relation with the sky and the earth.

We work exclusively with natural preparations and organic and vegetal compounds so as to facilitate the formation of fertile humus and revitalize plant growth. This is the only way, in our view, to create a wine that truly expresses the unique character of the place where it is grown and the vintage.