We are Silvia and Giulia from Poggio Pregana, two young entrepreneurial sisters who have proudly chosen to carry on our family’s winemaking tradition on the gentle hills of Pavese. Our winery is rooted in a small village in the Oltrepò Pavese, Montescano, where in the early 20th century, two brothers, Piero and Daniele, embarked on this adventure, driven by their love for the land and dedication to hard work.
In the 1970s, the legacy was passed on to our father, Tiziano, who remains a precious guide as we strive to grow the winery and passionately tend to our eight hectares of native Barbera and Croatina vineyards.
THE PRODUCTS
Our production focuses on enhancing the native grape varieties of the Oltrepò Pavese, an authentic expression of a land rich in history and tradition. Among the red grape varieties, we cultivate Barbera, Uva Rara, and Croatina with passion. Each variety brings unique characteristics that enrich our wines with complexity and depth. In 2021, aiming to further elevate the quality of our future vintages, we added a valuable piece to our viticultural heritage: the planting of 2,500 Vespolina vines, a local variety with great potential. Regarding white grape varieties, which we grow in more limited quantities, we cultivate Riesling, Moscato, and Malvasia. These varieties bring freshness and aromatic notes to our wines, offering a wide range of fragrances and flavors that complete our selection.
Each grape variety is cultivated with care and respect for the environment, ensuring a production that reflects the identity and beauty of the Oltrepò Pavese hills.
THE TERRITORY
Montescano is a charming village nestled in the heart of the Oltrepò Pavese, one of Lombardy’s most picturesque wine regions. Situated on the gentle hills stretching between the Po River and the Apennines, Montescano enjoys a unique panorama of endless vineyards, ancient woods, and fields that change colors with the seasons.
The surrounding area retains the authentic charm of rural tradition, with its slow pace and deep connection to the land. The hills are characterized by calcareous and clay soils, ideal for vine cultivation. The moderate altitude, combined with a favorable microclimate influenced by the nearby Po River and hillside breezes, creates the perfect conditions for producing high-quality wines.
In addition to its natural beauty, Montescano holds a history intertwined with its wineries, where passion and expertise have been passed down through generations.
PAIRINGS
We are delighted to suggest some pairings of our wines for your culinary creations.
Barbera is a versatile wine, often characterized by freshness and vibrancy, with notes of red fruit and a pleasant acidity:
Cured meat platters from the Oltrepò Pavese, such as Varzi salami.
Risottos, especially those with sausage or porcini mushrooms.
Grilled red meats, such as ribeye steaks or gourmet hamburgers.
Semi-aged cheeses, like Montebore.
Uva Rara is typically smooth and delicate, with hints of berries and spices:
Roasts of pork or turkey seasoned with aromatic herbs.
Pasta dishes with white ragù or mushrooms.
Polenta served with light game stews.
Croatina is robust and tannic, with notes of dark fruits, spices, and a pleasant rusticity:
Braised meats, stews, or game in rich sauces.
Aged cheeses, such as Pecorino or Grana Padano.
Meat-filled ravioli with hearty sauce.
LOCAL CUISINE
Would you like to discover a truly delicious and succulent local recipe?
Let us introduce you to “Oca in onto”, one of the most iconic dishes of the Oltrepò Pavese’s culinary tradition. This dish was born from the ingenuity of farming families who sought ways to preserve meat during the winter months. This ancient recipe features goose, a common animal in the local countryside, traditionally raised to utilize every part, from fat to meat. The preparation involves slow-cooking pieces of goose meat in a pot with its own fat, which melts slowly, enveloping the meat in a tender, aromatic layer. The traditional recipe includes adding herbs and seasonings like rosemary, sage, bay leaves, and garlic, infusing the dish with intense fragrances and a rich flavor. Once cooked, the goose is transferred to terracotta containers and covered with melted fat, which acted as a natural preservative, ensuring a long shelf life without refrigeration. The result is tender, flavorful meat, best enjoyed with steaming polenta, perfect for soaking up the aromatic fat. Oca in onto is more than just a dish; it’s a symbol of the Oltrepò’s rural culture, exemplifying how food can tell a story of wisdom and respect for available resources.