PESCAJA, Nizza Monferrato og Roero www.Pescaja.it

PESCAJA, Nizza Monferrato og Roero
www.Pescaja.it
3 elementer udgør grundfilosofien på Beppe Pescaja’s vingård:
SOLEN – er det første vigtige element. Solen står for omsorg
for naturen og enkelhed. Synonym for terroir og mikroklima.
HJERTET – er drivkraften der holder gang fortagsomhed og
kreative idéer. Det daglige liv med passionen for forbedringer.
SJÆLEN – er vigtig at have med hele vejen for at give
personlighed og skabe det unikke i sin egen stil.
Producenten Beppe Pescaja er meget kendt lokalt i Piemonte
hvor hans Barbera-vine konstant ligger helt i top i de lokale
vinguider og vinkonkurrencer der afholdes hvert år i Piemonte.
Beppe er utrolig passioneret og entusiastisk og det er som om
Lidt om vinene:
De 2 meget kraftfulde rødvine ”Solis” og ”Soliter” er topvinene
på hhv. Barbera/Cabernet Sauvignon og 100% Barbera. Begge
lagret på små egefade. ”Soliter” er den rene frugtige Barbera
uden fadlagring. Nebbiolo’en fra den ”forkerte” side af floden
(dvs. fra Roero) er det elegante lyse modsvar på Barbera.
Hvidvinene ”Solo Luna” og Roero Arneis er begge på 100%
Arneis-druer. Velnok den hvide drue som har størst potentiale i
Piemonte. ”Solo Luna” er fadlagret og en af de mest komplette
hvidvine fra Piemonte, men produktionen er meget lille.
PIEMONTE
denne passion kan smages i hans vine. Pescaja ønsker at lade
terrioret komme til udtryk i vinene frem for at give dem et
internationalt præg og fælles for alle hans vine er, at de er
fantastisk elegante, kraftfulde, frugtige og i perfekt balance.
Arneis-hvidvinsdruen er Pescajas store stolthed – han har
været en af drivkrafterne bag den nye DOC Terre Alfieri.
Beppe bruger en speciel teknik med flydende kvælstof til hurtig
nedkøling af druerne. Han er én af blot 15 vinproducenter på
verdensplan, der har et anlæg som dette. Vinene produceres
uden brug af sprøjtemidler og andre kemikalier. Der tilsættes
kun lidt sulfitter til sidst i processen for at stabilisere vinen.
Vinliste:
“Solis” Rosso Monferrato DOC ....................................... kr 225,“Solneri” Barbera d’Asti Superiore NIZZA DOC .............. kr 185,”Soliter” Barbera d’Asti DOC ........................................... kr 115,”Tuké” Nebboli DOC Langhe .......................................... kr 115,“Solo Luna” Arneis Terre Alfieri DOC ............................. kr 185,Terre Alfieri DOC ............................................................ kr 115,Roero Arneis DOCG ....................................................... kr 115,-
SOLE CUORE ANIMA
Piemonte
PESCAJA
PIEMONTE
A21
Asti
A21
Pescaja
Provincia di Asti
ISTORIAHIST
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Today for his revolutionary production methods and his work on the vines, Beppe has really created his own Arneis
that cannot be equaled in terms of its concentration and expression. Today it is possible to find Pescaja wines on wine
menus of the most famous restaurants in Milan and Turin for example “Il Sorriso di Soriso”, the most famous Piedmont
restaurant (3 Michelin stars) or at the Grand Hotel in Milan (5 stars). Here the search for the exceptional and the final
expression of the land is permanent. The new white wine, Terre Alfieri, has been defined as a completely new type of
benchmark in terms of white wines. It has become an international classic on the same level as Chablis, Sancerre or
Pouilly-Fumé.
‘06
‘04
‘02
‘98
‘96
‘90
Acquisition of a “cryogenic” continuous cooling machine of the pressing for the transfer of
the must in a carbon dioxide snow cyclone at –20° C.
Plantation of 4 hectares of vines (Arneis, Chardonnay, Sauvignon) in the area of the Alfieri hills
with the aim of producing a new white sine that is very original and universal.
Construction of a splendid new winery, partially underground beneath the hills of Cisterna
d’Asti, endowed with a revolutionary system of the permanent immersion of the cap by a
system of horizontal rotation.
Acquisition of the most important Pescaja land “Opera Pia” in the really beautiful area
of Nizza Monferrato, the land of the grand piedmontese red: the Barbera
Lunnae is created, a pure and concentrated Arneis, aged in barrels, the final result of
Beppe’s exceptional savoir-faire in terms of white wine.
At 19 years of age Guido Giuseppe acquires the first cisterna d’asti vines and builds his first winery. For
him producing wine is a great aspiration (the love of life, his passion for nature and vineyards show the
richness of the land) and as a challenge he throws himself in this profession in spite of his studies in
economics that promise him a brilliant career. Initially, Beppe produces only white wines, based on the
famous autoctone vine from Piedmont: the “Arneis”.
TESSERAE
ROERO ARNEIS
DENOMINAZIONE DI ORIGINE CONTROLLATA
Variety: 85% Arneis, 10% Chardonnay,
5% Sauvignon Blanc
Ageing: 100% Stainless steel tanks
Appellation: Monferrato Terre Alfieri DOC
Variety: 100% Arneis
Ageing: 100% Stainless steel tanks
Appellation: Roero Arneis DOC
PESCAJA
Variety: 100% Nebbiolo
Ageing: 100% Stainless steel tanks
Appellation: Langhe Nebbiolo
Variety: 100% Barbera
Ageing: 100% Stainless steel tanks
Appellation: Barbera d’Asti DOC
Variety:100% Barbera
Ageing: 100% in new barriques
Appellation: Monferrato Rosso DOC
Variety: 60% Cabernet Sauvignon, 40% Barbera
Ageing: 100% in new barriques
Appellation: Barbera d’Asti Superiore Nizza DOC
AUDESLAUDE
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S sole (sun)
C cuore (heart)
A anima (soul)
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Pescaja
Piemontesi wines from the XXI century
Wines with a unique charcter, modeled by the soul of Beppe
Beppe loves to associate some philosophic thoughts with each bottle. His wines are not the fruits of hazard but the result of a
profound reflection on the connection between life and the earth, wine being the ultimate expression of this alliance. Each label
tells a story, it’s up to our palates to discover it! Of one thing we can be certain: all the wines have a strong personality!
An innovative company, using the very latest technology
The love of the land and the desire to express it does not mean holding back on the use of the most sophisticated equipment
that will get the greatest number of possible characteristics from a wine. At Pescaja all the innovative methods that still leave
the natural goodness are used to produce a “modern” wine suited to the demands of the times and endowed with a strong
personality. Horizontal rotary wine-makers are part of the special equipment that Beppe uses. They allow a super-extraction of
the must and especially the tannin contained in the skins thus completely eliminating the extraction of the tannin in the grape
pips. The total cooling technique of the must prevents it from becoming sulphurous during fermentation and reduces the presence
of exogenous products in the wines.
The association of traditional viticulture with great quality
“Hi-Tech” equipment does not mean forgetting about looking after the vines. On the contrary the characteristics of the grapes
are super-expressed sublimated by using the technique, it is only possible to work with material of the highest quality. Beppe
pays particular attention to the care of the vines and to obtaining bunches of grapes of unparalleled purity and concentration.
The quality of the new plantation can be clearly seen from afar, bordering on perfection.
Attention to detail and precision in the extreme
Points 1 and 2 highlight this goal but the final touch that perfectly translates the insatiable desire for perfection that animates
Beppe can be seen in the professional elegance of the Pescaja bottles, an out-of-the-ordinary confection, The labels are covered
in a green leaf protected by a plastic microfilm created by one of the oldest and noblest printmakers in Italy who have a unique
experience in the field. These labels express the finesse of the Pescaja wines and the continuous search for perfection.
Fruity wines!
Few wines have a strong personality and a fruity taste that is so powerful and decidedly pure. Due to the striking nature of his
wines, Beppe is a bit of magician in Piedmont.
Tanks: four 100 hectoliter tanks with automatic total immersion of the must and regular injection of
oxygen. Electronic temperature control for each individual tank. Ultra-sophisticated instantaneous
cooling system of the must (only very few producers in the world have such equipment).
More than 35 tanks allow the lots to be separated at the end so to produce wine of exceptional
quality. The barrique cellar is located under the hill and the use of air-conditioning in the cellar
is very limited and the wines thus benefit in terms of quality.
All the materials belong to Pescaja and production at all times is personally supervised. This
ensures constant control of all the various stages the final product being what one can only
describe as “perfect”!
OMUSVINARI
PROPERTIES
CELLAR
PESCAJA TOP IN TECHNOLOGY
Localisation: they are mainly located in “Roero”, “Langhe”, and the “Colline Alfieri” in the area
of “del Monferrato”; three zones that are particularly suited to vine growing (the many hills
ensure perfect exposure to the sun). They are also influenced by the nearby alps (hard winters and
cool summer nights) and by the mediterranean sea which is only 80 km away.
For the red vines the land is basically limestone, for the whites it is sandy-clayey.
PESCAJA
Region: Piedmont. North-east Italy between Cisterna d’Asti and Nizza Monferrato, around 50
km from Turin.
PRAEMIUM
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S sole (sun)
C cuore (heart)
A anima (soul)
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Luca Maroni Guida dei vini Italiani 2007
“SOLNERI 2004, really impressive.”
“SOLITER 2005 magnificent mature fruitiness.”
”TERRE ALFIERI ARNEIS LUNNAE 2005, a wine of absolute excellence
that takes this autoctone variety to the highest level of concentration
that one can possibly imagine. Congratulations!”
Luca Maroni
“Annuario dei Migliori Vini Italiani 2007”
“LUNNAE ... the best Arneis ever.”
“Golosario”, A celebrated Gastronomic Club owned by Paolo Massobrio
Barbera “SOLITER 2005” cone of the top 100 Italian wines!
Wooden case
6 bottles
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Magnum
1,5 l
Dbl Magnum
3l
Wooden case
1 Magnum
WHITE WINES
Arneis Roero DOC
Terre Alfieri DOC
Lunnae Arneis DOC
PESCAJA
RATIO VINUM
Wooden case
1 bottle
Bottle
3/4 l
RED WINES
Tuké Nebbiolo DOC
Soliter Barbera d’Asti DOC
Solneri Barbera d’Asti
Superiore Nizza DOC
Solis Monferrato Rosso DOC
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CONTACT
www.pescaja.com [email protected] phone / fax + 39 0141 979217
PESCAJA
14010 Cisterna D’Asti (AT) - Frazione San Matteo, Via Cima 59
phone+39 0141 979711 fax+39 0141 979217
www.pescaja.com [email protected]
Monferrato Bianco
SOLO LUNA
VARIETY ORIGIN:
Colline Alfieri. South oriented Vineyard.
VISION:
pleasure, meditation, to be kept at the
moment (As Horace stated).
PRODUCTION TECHNIQUE:
skin maceration both with short cap
upgrading and immediate pressing.
Fermentation and ageing made
in wooden casks.
ORGANOLEPTIC SENSATION:
long and full – bodied are the surrounding
and persistent sensations: these are the
fundamental details of this wine characterised by a strong and penetrating personality. Its colour moves from a hot summer
midday to the silence of a quiet evening
searching for old sensations.
The emotion is that of a hidden place
kissed by a silver moon.
Terre Alfieri
Arneis
d.o.c.
VARIETY ORIGIN:
Arneis Colline Alfieri
VISION:
Fresh and fragrant, simple and well
balanced
PRODUCTION TECHNIQUE:
white vinification with small percentage
of iced CO2 maceration.
Fermentation made in iron tanks.
ORGANOLEPTIC SENSATION:
range of colours from sunny yellow
to skinny green.
Strong taste and smell but easy and clean
as a grape just harvested.
Roero Arneis
VARIETY ORIGIN:
Roero. Sandy soil
VISION:
Fresh and fragrant, simple and well
balanced
PRODUCTION TECHNIQUE:
white vinification with small percentage
of iced CO2 maceration.
Fermentation made in iron tanks.
ORGANOLEPTIC SENSATION:
range of colours from sunny yellow
to skinny green.
Strong taste and smell but easy and clean
as a grape just harvested.
Monferrato Rosso
SOLIS
“So is the run of the healthy children, so is
the spring made of yellow flowers
in a gorgeous green”
VARIETY ORIGIN:
Hill countryside surrounding Nizza Monferrato. South oriented vineyard, calcareous
loam rocks. No cold valley draughts.
VISION:
cross the borders,
careless for the extremism.
PRODUCTION TECHNIQUE:
skins maceration and consequent
traditional fermentation. Ageing in wooden
casks of different sizes and for different
times. Woods of different origins.
ORGANOLEPTIC SENSATION:
fresh fruit, well mature for a good balance.
Time gives dimension to sensations,
the becoming complexity.
Barbera dʼAsti
SOLNERI
“As the run of a bright comet in a dark night,
as the disappearing of the opaque chimeras
while the silent dawn grows”
VARIETY ORIGIN:
Hill countryside surrounding Nizza Monferrato. South oriented vineyard, calcareous loam
rocks. No cold valley draughts.
VISION:
the primary elements Sun, Earth and human
being searching for the dark as the mixture
and the summarise of harmony and multiplicity.
PRODUCTION TECHNIQUE:
skins maceration and consequent traditional
fermentation. Ageing in wooden casks of
different sizes and for different times.
ORGANOLEPTIC SENSATION:
The colour and the warm of the Sun becoming wine. Continuous and compact grains up
till the edge. Good plotting of the texture
compounds a san invitation to a golden
complexity.
Barbera dʼAsti
SOLITER
“As the dream and the waking mixes
together, as the caress of a warm sunlight,
that’s how Sun and Earth meet”
VARIETY ORIGIN:
Hill countryside surrounding Nizza Monferrato. South oriented vineyard, calcareous
loam rocks. No cold valley draughts.
VISION:
is the main principle of the soil, the expression of a face to face dialogue between
the vineyard and the terroir without any
man intervention.
PRODUCTION TECHNIQUE:
skins maceration and consequent traditional
fermentation. Ageing in iron tanks with
small percentage in wooden casks.
ORGANOLEPTIC SENSATION:
full and sweet as a well mature fruit. It
expresses the harmony of smoothly running
summer days, the scent of a spring rich of
fresh red fruits and spices.
Langhe Nebbiolo
Tuké
“As a butterfly softly flying on a flower,
as the morning breeze waking up
the new day”
VARIETY ORIGIN:
Roero
VISION:
simplicity, given by the most complex
of the varieties.
PRODUCTION TECHNIQUE:
traditional vinification made by pip separation in the middle of the fermentation
process
ORGANOLEPTIC SENSATION:
fresh fruit, strong texture also given by a
firm colour, fruity smells, less airy.

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