The Perego&Perego winery, located in Rovescala in the province of Pavia, combines tradition and innovation, adopting both ancient and modern winemaking techniques to offer natural, intense, and unique products. The research and the use of the most modern winemaking equipment, as well as constant study to make improvements, allow the winery to achieve high quality products. All wines are biological and vegan certified, according to Vin Nature, Raw Wine, and Fivi standards. Another distinctive feature is the focus on recovering native varieties, ancient forgotten vines such as Moradella and Vespolina.
The Winery
The historic underground cellar dates back to the 19th century and it has been completely modernized. The vineyards are located on the last ridge of Lombardy, bordering the province of Piacenza. The unique microclimate and morphological composition create the ideal conditions for growing grapes. In addition to tradition and innovation, the two company key pillars that determine all stages of production, the attention to the environment – safeguarding health – is the working approach that, today more the ever, define Perego&Perego products.
Soil
Soil
Most of the vines are over 30 years old and enjoy south-east exposure. The plots are located on slopes between 250 and 350 meters above sea level, and the soil is mainly composed of calcareous and clayey marl. The training system used is Guyot, with a maximum of 10/12 buds per plant and a density of between 3,500 and 4,000 vines per hectare. Yields are kept deliberately low to ensure quality and concentration of aromas: they never exceed 75 quintals per hectare.
Cultivation
The training system used is the Guyot, with a maximum of 10/12 buds per plant and a density of between 3,600 and 4,000 vines per hectare. Yields are deliberately kept low to ensure quality and concentration of aromas: they never exceed 75 quintals per hectare.
Vineyard
Work in the vineyard, in compliance with integrated and organic farming regulations, can be summarized as follows: limited pruning, thinning of the bunches, soil management without the use of chemicals, but only with the addition of plant nutrients, and the use of microorganisms to keep the rhizosphere active.
Harvest
The harvest is manual and selective. The grapes are processed using traditional methods without the addition of selected yeasts in order to preserve their unique and distinctive character. All of the winery's wines are certified organic, contain no additives, and often have no sulfur dioxide added, except in minimal quantities.
” The choice of plots and lands and the associated agronomic practices, the revaluation of the ancient farmers’ knowledge, and therefore the return to the spontaneous green manure, sown between the rows and mowed after flowering, which restores the soil with the needed plant’s nutrients for balanced fruit ripening; the manual harvesting allows the selection of the best bunches; and the moderate use of copper and sulfur dissolved in well water. Thus, good, healthy, and high-quality wines are born in the vineyard.”
Wines
Contacts
Call Us from 14:00 to 18:00
Write Us
Book an Apointment