Azienda Agricola Mombisaggio

We are three siblings – Camilla, Giovanni, and Federico – aged between 32 and 35. All of us were born in Genoa, where we grew up with our family and attended school.

Our company was born from the desire to imagine a different future, giving value to what we already had. Over the years, we have recovered and brought back to life our family’s old vineyards, as well as our grandparents’ house, which today hosts a small bed and breakfast. These places represent our roots and are at the heart of everything we do.

We produce natural wines without the use of herbicides or chemical fertilizers in the vineyard, following principles of environmental sustainability. Our wines are vinified in a traditional way, without filtration or clarification, and since 2023, they have been produced without the addition of sulfites.

We firmly believe in the ancient idea of the genius loci: the spirit of a place that shapes nature and creates a deep bond with those who live and work there, a spirit that must be recognized and respected. For this reason, we dedicate great care and attention to what we produce, focusing on quality rather than quantity, so that each wine truly expresses the territory from which it comes.

Mombisaggio Winery cultivates native grape varieties from the Colli Tortonesi area: Timorasso, Barbera, Dolcetto, and Moscato.

In the winery, we work with spontaneous fermentations, without fining or filtration, and since 2023, we have chosen not to add sulfites. The vinification of red wines takes place in stainless steel tanks with long skin macerations, in order to encourage spontaneous fermentation without the use of selected yeasts. Aging varies according to the style and quality of the wine, ranging from a minimum of 6 to a maximum of 12 months in wood, followed by at least 9 months of bottle aging.

White wines are vinified without pressing or clarification of the musts. After destemming, the grapes are transferred to temperature-controlled stainless steel tanks to initiate spontaneous fermentation. The length of maceration depends on the quality of the grapes, ranging from a minimum of 24 hours up to several months. Depending on the characteristics of the grapes, fermentation continues either in small oak barrels or in stainless steel tanks. Aging times and vessels also vary according to the quality of the wine, ranging from a minimum of 3 to a maximum of 10 months in wood, followed by at least 9 months of bottle aging.