Bricco dei Roncotti
(Winery in Oltrepò Pavese)
About Winery and Wines
The farm is located in southern Lombardy, Italy, in the village of Canneto Pavese (PV), and was founded in 1997 by William Colombo and his family. All the vineyards of our farm sit on the slopes of a hill, hystorically named Bricco dei Roncotti (the word "bricco" means very steep). In the 1997 the Roncotti hill reborned. It was the constancy and the will of my father, who died in 2018, to guide us in the recovery of the hill. Despite the vineyards layed abandoned, too difficult the cultivation and very few the production, we didn't lose heart and started an incredible job, believing in this amazing hill, sure of the potential in the production of excellent wines. As climbers we knew that where it is difficult, the best results are achieved. The steep slopes weren't a problem for our family of explorers and climbers. My dad Arnaldo climbed all italian mountains ranging over 4000 meters and many other peak up to 7000 during his exploration trips run in the seventies with my mum Maria Rosa, even accross Sahara desert without any technological help, except a compass. William is a snowboarder, with a passion for halfpipe, he won the Italian cup and partecipate to several world cup races. William is graduated in Environment engineering and could design waste water treatment plants and soil and groundwater remediation activities. Today high quality of a wine born in the vineyard and Bricco dei Roncotti for exposure, soil and slope is ideal for a perfect ripening of the grapes. Each season influence the characteristics of the final product and the wine results different every year, according to climate.
Our wine chalet. The cellar is at the foot of the hill, it is simple but functional, with all the equipment necessary for vinification, aging and bottling of our wines. The tanks and equipment that come in contact with the wine are made of stainless steel. We age red wines in oak barriques, which have previously contained other fine wines such as Barolo. The grapes are harvested at optimal maturation, harvesting is done by hand to select and pick only the healthiest grapes, so to bring with boxes to the winery undamaged grapes. The grapes are vinified within a few minutes to maintain the quality of the product. The white grapes are pressed and immediately cooled; After decantation and separation from the first sediment, fermentation starts at low temperature to preserve the freshness and the fragrance of the wine. The fermentation takes place at 16-20 °C. Red grapes are crushed and soaked for long with skins to extract body and elements. The maceration lasts according to the trend of the fermentation and the climatic course of the vegetative season, however, as long as the skins can yield fine substances. The fermentation takes place at 22-28 ° C, thanks also to the small size of the tanks and a simple cooling system.
Services
Parking Free
Wine Sale