Fine Rieslings from Oltrepò,

in the province of Pavia

The name A.D. was born in memory of Adriano Doria, a winemaker-researcher who has always believed in the method of producing grapes with sustainable techniques. This included the recovery of old native varieties for the production of great wines.

A variety that has been selected over the centuries has been able to express the territory at its best without interventions, if not environmentally friendly. This was possible when there were only preventive techniques and the care of the territory and the vineyard to obtain important oenological results. A lot of generous work has led to the recovery of our exclusive local Nebbiolo variety; after careful management of the vineyard with permanent grassing and with only winter manure, given the best biological techniques in use, it reaches maturity at the end of October. Harvesting, after careful selection of the bunches, is done manually and placed in boxes. In the cellar, the first processing is traditional and carried out without the aid of impacting techniques; the careful processing, according to organic logic, involves the use of only natural products. The vinification takes place with the use of only pumping over and natural fermentation. The malolactic fermentation takes place in tanks at controlled temperatures and is spontaneous given the low content of natural sulphites. Afterwards, it ages in tonneaux for over two years. The final phase, when the cuvée is born, involves only "fusions" from organic and natural techniques and after about six months, the wine is bottled without filtration. Available for sale after at least 1 year.

Sparkling wine is typical of Oltrepò, so much so that it is known in Italy as one of the best production areas for sparkling wine bases, especially for Pinot Noir, but few have any knowledge of the excellent potential for Rhine Riesling.

As early as the 18th century, Oltrepò straddled two worlds and two different wine-making cultures, Franco-Piedmontese and Austrian, conveyed by the Administration of the Lombard-Veneto Kingdom, which made the hilly Apennine territory of the Pavia area “multi-vocational”.

The unification of Italy and the political-military victory of the Savoy family effectively annulled the oenological expertise of the Austrian school even in our own home; but in a reinterpretation of sparkling wine vinification from an organic point of view, it was revealed that Rhine Riesling lends itself well to sparkling wine production due to its high starting acidity, low pH and the right alcohol content, analytical characteristics that are the key to the production of good sparkling wines.

The Austrian agronomists working with their oenological culture, in Oltrepò, found the right answers for the refined quality of their Riesling grapes and wines in the soils of the Montalto hills. The Doria family, producers of grapes and wines since 1800, and organic producers already active before the Wars of Independence, intended to re-propose a sparkling wine that wanted to tell this story and become a vestige of the Austrian occupation of Lombardy.

The careful cultivation of the vineyard in "organic" farming and the management system optimised by the long experience on very suitable soils allows for an original vinification, which has always been carried out in the company and handed down to a few and expert Masters of the cellar. It allows it to maintain high characteristics from sparkling wine and inhibit the typical aromatic characteristics of Rhenish Riesling, instead enhancing the citrus fruit notes and those of clary sage. Only very few wineries in Italy are able to offer it.

This vine is typical of Oltrepò, so much so that it is known in Italy as one of the best production areas for sparkling wine bases, especially for Pinot Noir, but few have any knowledge of the excellent potential for Rhine Riesling. As early as the 18th century, Oltrepò straddled two worlds and two different wine-making cultures, Franco-Piedmontese and Austrian, conveyed by the Administration of the Lombard-Veneto Kingdom, which made the hilly Apennine territory of the Pavia area “multi-vocational”. The unification of Italy and the political-military victory of the Savoy family effectively annulled the oenological expertise of the Austrian school even in our own home; but in a reinterpretation of sparkling wine vinification from an organic point of view, it was revealed that Rhine Riesling lends itself well to sparkling wine production due to its high starting acidity, low pH and the right alcohol content, analytical characteristics that are the key to the production of good sparkling wines. The Austrian agronomists working with their oenological culture, in Oltrepò, found the right answers for the refined quality of their Rhine Riesling grapes and wines in the soils of the Montalto hills. The Doria family, producers of grapes and wines since 1800, and organic producers already active before the Wars of Independence, intended to re-propose a sparkling wine that wanted to tell this story and become a vestige of the Austrian occupation of Lombardy.

The careful cultivation of the vineyard in "organic" farming and the management system optimised by the long experience on very suitable soils allows for an original vinification, which has always been carried out in the company and handed down to a few and expert Masters of the cellar. It allows it to maintain high characteristics from sparkling wine and inhibit the typical aromatic characteristics of Rhenish Riesling, which, when young, displays citrus and sage aromas.

This vine is typical of Oltrepò, so much so that it is known in Italy as one of the best production areas for sparkling wine bases, especially for Pinot Noir, but few have any knowledge of the excellent potential for Rhine Riesling. As early as the 18th century, Oltrepò straddled two worlds and two different wine-making cultures, Franco-Piedmontese and Austrian, conveyed by the Administration of the Lombard-Veneto Kingdom, which made the hilly Apennine territory of the Pavia area “multi-vocational”. The unification of Italy and the political-military victory of the Savoy family effectively annulled the oenological expertise of the Austrian school even in our own home; but in a reinterpretation of sparkling wine vinification from an organic point of view, it was revealed that Rhine Riesling lends itself well to sparkling wine production due to its high starting acidity, low pH and the right alcohol content, analytical characteristics that are the key to the production of good sparkling wines. The Austrian agronomists working with their oenological culture, in Oltrepò, found the right answers for the refined quality of their Rhine Riesling grapes and wines in the soils of the Montalto hills. The Doria family, producers of grapes and wines since 1800, and organic producers already active before the Wars of Independence, intended to re-propose a sparkling wine that wanted to tell this story and become a vestige of the Austrian occupation of Lombardy. The careful cultivation of the vineyard in "organic" farming and the management system optimised by the long experience on very suitable soils allows for an original vinification, which has always been carried out in the company and handed down to a few and expert Masters of the cellar. It allows it to maintain high characteristics from sparkling wine and inhibit the typical aromatic characteristics of Riesling, which, when young, displays citrus and sage aromas.

This vine is typical of Oltrepò, so much so that it is known in Italy as one of the best production areas for sparkling wine bases, especially for Pinot Noir, but few have any knowledge of the excellent potential for Rhine Riesling.

As early as the 18th century, Oltrepò straddled two worlds and two different wine-making cultures, Franco-Piedmontese and Austrian, conveyed by the Administration of the Lombard-Veneto Kingdom, which made the hilly Apennine territory of the Pavia area “multi-vocational”.

The unification of Italy and the political-military victory of the Savoy family effectively annulled the oenological expertise of the Austrian school even in our own home; but in a reinterpretation of sparkling wine vinification from an organic point of view, it was revealed that Rhine Riesling lends itself well to sparkling wine production due to its high starting acidity, low pH and the right alcohol content, analytical characteristics that are the key to the production of good sparkling wines.

The Austrian agronomists working with their oenological culture, in Oltrepò, found the right answers for the refined quality of their Rhine Riesling grapes and wines in the soils of the Montalto hills on clayey marly soils with a good salt content of marine origin.

The Doria family, producers of grapes and wines since 1800, and organic producers already active before the Wars of Independence, intended to re-propose a sparkling wine that wanted to tell this story and become a vestige of the Austrian occupation of Lombardy.

The careful cultivation of the vineyard in "organic" farming and the management system optimised by the long experience on very suitable soils allows for an original vinification, which has always been carried out in the company and handed down to a few and expert Masters of the cellar. It allows it to maintain high characteristics from sparkling wine and inhibit the typical aromatic characteristics of Riesling.

The name A.D. was born in memory of Adriano Doria, a wine-grower-researcher who was one of the first in the method of grape production with sustainable techniques, claiming that "our work must begin with the recovery of old native varieties for the production of great wines".

Varieties that have been selected over the centuries and by humans have been able to express the territory at its best without intervention, if not environmentally friendly. This was possible when there were only preventive techniques for the quality of the grapes passing through the care of the territory and the vineyard to have important oenological results. So much generous work has led to the recovery of our exclusive native Nebbiolo variety, which is located in the South, since it is a late variety. After careful management of the vineyard with permanent grassing and with only winter manure, given the best organic techniques in use, it reaches maturity, to be suitable for AD sparkling wine, the first 10 days of September, when the acidity is still over 11 g/litre The harvest, after a careful selection of bunches, takes place manually in boxes. In the cellar, the first processing is traditional and carried out without the aid of techniques that have an impact on the environment; the careful processing, according to organic logic, involves only natural techniques.

The vinification takes place after a first soft pressing and after static clarification without the aid of cold, it proceeds with natural fermentation.

The malolactic fermentation takes place spontaneously and the wine is aged for over two years in the bottle, also for the second fermentation.

The final phase of ageing on the yeasts involves only a stop in an air-conditioned environment and in this phase, the yeast walls absorb the excess colour.

The disgorgement of the classic method is carried out at least 3 months before being put on the market.