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.


Maiolati Spontini

On Monte Schiavo, in the municipality of Maiolati Spontini, on calcareous clay soils we cultivate 14.4 hectares of Verdicchio and 1.5 hectares of Montepulciano.

Seven parcels, managed individually to better express the particularity of each micro-zone.

The site is completed by a small lake in the middle of the vineyards, the wine cellar, the farmhouse, olive trees and a small vegetable garden.


In Montecarotto, in Contrada Busche, there are 4.4 hectares of vines.

Two parcels of Verdicchio that rest on sandstone and clay soils with infiltrations of clay originating from the landslide movement of the Holocene; a place of which wine expert Mario Soldati wrote in 1970 in his book “Vino al vino” when tasting a white wine from the area and defining it so good that “there is not even a Chablis that holds up. We are in the presence of a prodigy.”

The third site is Mount Follonica, a ventilated hill with steep slopes from which you can see the sea, a point of energy which on its summit there is a small forest and the remains of a longobard watchtower that testifies the existence of the “Castrum Follonice” in the Middle Ages.

The vineyards of Pievalta lie on the two opposite sides of this mountain which in turn belong to two different castles, that of San Paolo di Jesi and Cupramontana.

San Paolo di Jesi

On the side of San Paolo di Jesi there are 5.30 hectares of Verdicchio from which the Riserva is produced. The soil is characterized by sedimentary formations of Alpine origin transported by marine currents on the Adriatic ridge 4-5 million years ago.

Silico-calcareous sandstones, interspersed with more or less clayey and/or silty marls deriving from the formation of the Blue Clays, “sub-Apennine” deposits dating back to the Pliocene.


On the Cupramontana side, considered the capital of Verdicchio, are the new vineyards planted in 2019-2020.

6.3 hectares of Verdicchio are characterized by steep slopes; three plots with different soils: clays and tobacco-colored marly clays, small shells, tripolaceous marls, dark bituminous clays, levels of evaporitic limestone and rare gypsum.

"Tre Ripe"

Verdicchio dei Castelli di Jesi Classico Superiore DOC

Tre Ripe 在當地語言中的意思是“邊”,即山的一側。 Pievalta 在 3 個不同的地方擁有 3 個葡萄園:Maiolati Spontini、Montecarotto 和 Monte Follonica。 三邊,兩個山谷,不同的土壤和海拔高度。 香氣是新鮮的杏仁、白花和香草,如奧勒岡葉、續隨子和薄荷。 口感柔軟、清新,帶有悠長的鹹味。

Tre Ripe in local language means “side”, the side of a hill. Pievalta owns 3 vineyards in 3 different places: Maiolati Spontini, Montecarotto and Monte Follonica. Three sides, two valleys, different soils and altitudes. The aromas are of fresh almond, white flowers and aromatic herbs such as oregano, capers and mint. The taste is soft, fresh and with a long savory trail.

Vinification: Direct pressing, 1 night debourbage and fermentation with piede de cuve of wild yeasts in stainless. Ageing 7 months in stainless steel tanks and concrete. 1 month refine in bottle

葡萄品種 Grape variety: Verdicchio

餐酒搭配 Food pairing: 海鮮料理,白肉類料理, 豆腐及豆類料理等

適飲溫度 Serving temperature: 10 – 12 °C

12.5% 750ml

"San Paolo"

Castelli di Jesi Verdicchio Riserva

DOCG Classico

This wine is born from the union of grapes coming from the two slopes of Esino Valley. This Verdicchio is fresh, with citrus notes and a rich finish. Expression of the vineyard on Monte Follonica, in the municipality of San Paolo di Jesi from which it takes the name. A Riserva produced only in the best vintages.

Vinification: Direct pressing and fermentation with piede de cuve of wild yeasts in stainless. Ageing 20 months in stainless steel tanks. 13 months refine in the bottle.

馬爾凱地區最著名的葡萄酒為白葡萄酒,Castelli di Jesi Verdicchio 媲美為義大利白葡萄酒界的瑰寶. Verdicchio 白葡萄為義大利原生品種, 因位置接近海岸,其葡萄酒含有柑橘鹽和海浪淘洗出的礦物質氣味.葡萄酒液呈新鮮的淡綠色澤,高酸度、帶有白色水果如青蘋果,梨子和檸檬的風味和植物氣息與淡淡杏仁氣息, 口感油滑香, 非常適合搭配海鮮料理.

Tasting notes: Straw yellow with golden reflections, the nose has typical almond memories and vivid varietal hints ranging from hay to anise, to white fruit. It moves with agility, fusing the cool fabric with the sturdy structure. Palate composed with a marked sapidity.

適飲溫度 Serving temperature: 12 – 13 °C 葡萄品種 Grape variety: Verdicchio 13.5%vol 750ml

"Campo del Noce"

Marche IGT Rosso

In 2008 Pievalta thus becomes the first certified biodynamic company in Le Marche. It’s an agile wine with fresh approachability and mineral notes made of Montepulciano grapes. Vinification: Whole berry on the skin and daily delastage with wild yeasts. Ageing 18 months in stainless steel tank and 5% in used barrique , 10 months refine in the bottle.

採用有機生物動力農法栽種,酒莊更是自2008年在馬凱地區第一個拿到有機動力農法認證的. 以Montepulciano 紅葡萄品種釀造,酒液呈紅寶石色澤泛紫暈、單寧柔和酸度適中,帶有李子莓果、櫻桃 胡椒香氣及香料味 ,是一款十分討喜的佐餐酒.

葡萄品種 Grape variety : Montepulciano

Pairing suggestion 餐酒搭配建議: Tofu burger, meats, salami and cheeses

適飲溫度 Serving temperature: 16 °C – 17°C

13.5%vol 750ml

禁止酒駕 酒後不開車 安全有保障