Stefano Milanesi’s Winery
Artecibo editorial board
Content edited by staff
Stefano Milanesi’s Winery
04/05/2017

Stefano Milanesi’s Winery


Stefano Milanesi’s winery is located right in the middle of the first row of hills of the Oltrepò Pavese, in the hamlet of Castello, municipality of Santa Giuletta. Stefano produces widely-acclaimed wines according to strict organic farming guidelines, which involve the revival of ancient practices.

Stefano Milanesi’s Farm and Winery
Winemaker and oenologist Stefano Milanesi runs the family farming business, whose history goes back to the eighteenth century, following the process step by step, from the vineyard to the wine cellar. His keen interest in the grapevine has led him to revive ancient practices, which had become obsolete because of their high cost and difficulty. Stefano makes no use of chemical herbicides and has voluntarily submitted his farm to Council Regulation (EEC) No 2078/92 of 30 June 1992 on agricultural production methods compatible with the requirements of the protection of the environment and the maintenance of the countryside. The farm has been Bioagricert-certified since 2007. The vineyards grow at a height of between 170 and 280 metres above the sea level. The different soils and microclimates allow to farm indigenous grape varieties (Croatina) or non-indigenous (Cabernet Sauvignon) in the warmer microzones. The fresher areas with a wider temperature range make a better environment for the growth of Italian Riesling and Pinot Nero (aka “Noir“), reaching exceptionally high quality levels. The grapes are hand-picked. Stefano produces sparkling wines like Vesna and Smila and, reserve wines like OPpure and Neroir, still wines like Poltre Rosso and Poltre Bianco, and Cru like Maderu, Elisa and Alessandro.

Stefano Milanesi’s wines: how it is made
Once picked, the grapes are immediately transported to the cellar to prevent deterioration. The grapes are subsequently destemmed, pressed and left to macerate to produce red wines. White wines are obtained from whole-cluster pressing. Pinot Nero is obtained by traditional method from grapes gently crushed in small pomace presses. Only indigenous yeasts are used for fermentation and under no circumstances are the must and wines treated with fining or discolouring agents, let alone artificial acidification or alkalisation. For this reason, it is important for the different types of grapes to be collected on the days that are best suited for the type of wine intended.

Stefano Milanesi’s philosophy
Stefano Milanesi has embraced the organic farming guidelines. No chemical herbicides, nor fertilisers, nor compost are used, in order to preserve the microbial life in the soil. Nutrition is provided by cut grass and clipped vine branches. No genetic engineering is involved in grape farming. Yeast must be plain and natural, with no GMO. No aromas can be added. Less than 4 kg of copper per year is used on average.





Artecibo editorial board
Content edited by staff
Stefano Milanesi’s Winery
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