Wineries

Lusenti

The company is nowadays a knot between past and present, among wines that are part of the tradition and wine created from the choices made in the early 90s.

This, however, is still a long way to go. We seem to have lost those complexes of inferiority that hit you when you stand in front of the many titanic experiences in the world of wine. Today, it is with clear pride that we produce wines that come from vines that are only ours: Bonarda, Malvasia di Candia aromatica, Ortrugo are our luggage, which the consumer has the opportunity to further carry away in his personal bag of flavors.

Getting to the Lusenti winery is how to get home. The company is of medium size, but the welcoming is that of a family nest, a little busy around wine and the work of the vineyard that produces it. Here guests are always welcome and a person is always ready to welcome you.

La Tosa

A family, the passion for wine, the will to produce it in an area like the province of Piacenza, even amid difficulties of various kind, driven by the desire and by the instinct to do research, to uncover and to develop the hidden potentialities of land and vines.



We started in this way, and we continue with this spirit, more and more enthusiast about our work, happy with the results but never satisfied, with the desire to continually improve.

Thirteen hectares of vineyard tight around the company give us seven wines, gentle and serene hills surround us and accompany our work between the rows, looking at us with a friendly look, and what they tell us, we try to translate it with purity and strict dedication in the wines that are produced.

Simplicity and depth are our guidelines to wines that do not need to be explained to be appreciated, because they are nothing more than the mirror, full of variants and perspectives, of the peculiarities of our landscape and of everything that lives in the mature grapes.

Il Poggiarello

The story of the Il Poggiarello wine company begins in 1882, when grandfather Perini meets grandfather Ferrari. A farmer who made wine and a carpenter who made barrels. Since then, generations of vinegrowers and ways of treating grapes and wine follow, up to the great–grandchildren of today that in response to a family challenge in 1980 take over the company in complete degradation. In 1982 its reorganization starts: we plant 13 hectares of vineyard integrating the variety typical of the hills of Piacenza with more international varieties. This part of Trebbia already in the sixteenth century was known and appreciated for the quality of its wines, the characteristics of which come from contained production, the forerunner of the techniques that are most commonly used today in the vineyard.
Here at Il Poggiarello a small farmhouse inn has been opened, that works on reservation and where you can taste wines, meats and cheese typical of Piacenza. The main body of the building, which houses the tavern and the wine cellar, a rustic house dating back to the half of the nineteenth century, has been refitted with a clever job of maintainance. From the old porch that looks out onto a cool garden and from the terrace above you can enjoy a breathtaking panorama with a view of Piacenza and of the castles that surround the plain of Statto.

Baraccone

The winemaking vocation of the family dates back to the beginning of the latest century but only in recent times it has become a professional activity. There are so many memories, passed down from generation to generation, related to the collection and crushing of grapes: a long story about hard work and passion for the land. A tale that often, by the will or fate, was written by women.

Azienda Agricola Baraccone owes its name to the locality of the same name, at Folignano di Ponte dell’Olio, where, at the beginning of the twentieth century, the winery that operates here was founded, as amateur for about a century, and where still today the older vineyards are located. Here, in the past, traveling carousels stopped and touring circus represented their shows ("Baraccone" in the Piacenza dialect means "carousel"). From these memories the company’s logo depicting a juggler took shape.

Torre Fornello

Denavolo

Casa Benna

Azienda Vitivinicola Casa Benna has been run by the family already since 1916 by the Molinari family. Currently, Andrea Molinari and his nephew Alessandro Stable devote themselves to it full–time.
Andrea is responsible for the pruning of plant, for protection treatments in the vineyards, deals with winemaking and trade relations; Alessandro is responsible for mechanization, takes care of the vineyard management and maintenance.
On many occasions Mrs. Mary, mother of Andrea, has a little talk with customers, thus contributing to a strong loyalty that in many cases exceeds 40 years.

Il Negrese

The company is actually a small business run by Matteo Braga since 2001. The land is planted with Malvasia, Barbera and Bonarda, with technical standards; also in the wine cellar the work is very scrupolous, to prevent wine from losing the identity of the territory where it is produced.

Montesissa

Bartolomeo Montesissa purchased the company’s land in the second half of the nineteenth century. The centuries–old traditions, mixed with new technologies, have made that, five generations later, the Montesissa company won a major slice in the winemaking sector.

Casa Vinicola Cav. Italo Testa

In the heart of the charming Valdarda, among lush vineyards, in the presence of a charming medieval village, our wine company is located.

Its origins go back to 1930, founded by Cav. Italo, the highest figure of the contemporary oenology of Piacenza, an exemplary man for the complete dedication to this difficult activity and for being the promoter of the development and for the designation of origin of the wines of the area.

Over the years, the company has been expanded and renovated with the continuous supply of land plots planted with vines, in order to get a complete production autonomy.

Currently, the business is run by his sons Luigi and Franco who continue the family tradition with passion in this important sector of Italian agriculture.

Every step, from pruning of vines, to maturation, from pressing to bottling, is made with the utmost care. Every step is marked by controls of experts, in order to optimize the quality of these wines and give prestige and image to the company that produces them.

Tenuta La Bertuzza di Andrea Ferri

La Bertuzza Estate covers 13 hectares of vineyards, partly surrounding the company on the hills of Castell’Arquato, in one of the best positions of the area, about 120 meters above sea level, and partly in Diolo in Val Chiavenna (municipality of Lugagnano). All the plots of land have a soil mixture ideal for the production of our Colli Piacentini DOC wines and a constant exposure to the sun. This allows to obtain grapes with perfect ripening, healthy and with characteristics that make wines soft, full–bodied and of intense aromas. All natural! The planted vines are the traditional ones, which are needed to produce the wines of the Piacenza hills: Barbera and Bonarda for the red ones, Ortrugo, Malvasia di Candia Aromatica, Moscato, Sauvignon, Trebbiano and Chardonnay for the white ones. More or less 3 hectares of vines are old, with an age of about 40 years. Unfortunately, the more and more scarce yields and, consequently, the unbearable costs, will lead soon to the restoration of the plants, but probably the special clone of Barbera present in the oldest vineyards will be recovered in small clusters, because of its excellent quality.

Vines have natural grass and are grown with the Guyot method with a branch on the new vines and two on the old ones, which have reduced yields not to exceed with alcohol content after vinification. The harvest is made by hand to obtain a grape selection, clean but mostly intact.

In the wine cellar they follow a traditional vinification with steel and cement tanks with the exception of Gutturnio “Superbo”, for which they use barrels with 2 or 3 transitions for an aging of 12 months that do not cover the typicality of wine but makes it more harmonious, complete and structured.
For sparkling wines, autoclaves are used to obtain clear bottled wines, ready for consumption after a natural second fermentation.

For the raisin Malvasia wine, grapes are harvested after a slight withering on the vine and
are placed in small boxes where they complete the drying. End of November, they proceed with crushing. In the early years, as grapes were scarce and there was not any equipment, grapes were crushed with feet, while nowadays an old handling wine press is used. The natural fermentation takes place without yeasts. After a light filtration, it is bottled to be sold the following Easter.

The selected yeasts are used only in cases where it is necessary to start the second fermentation (so all the wine sold in the demijohn is made ​​without added yeast) and not as a standard practice. Sulfur dioxide is used very scarcely, well below the legal limits.

AZIENDA AGRICOLA VILLA PEYRANO di BARBERINA OLTRONA VISCONTI