Meet the producer: Montevecchio Isolani

The Isolani family boasts centuries of history, closely connected to Bologna and the Monte Vecchio estate.

Ancient papers, found in the family archives, document that in these lands the Isolani family already produced wine in 1456 and since then the barrels have never been empty.

Aware of being custodians of a historical and agricultural heritage, and willing to carry on this tradition, Montevecchio Isolani was created to produce DOC and DOCG Colli Bolognesi wines in an organic regime.

Young and smiling, Maria welcomes me to the estate in a sunny day of May. Married to one of the family's heirs, she is now beginning to bear the burden of running the winery.

The first cellars of Montevecchio were dug into the rock at the end of the 16th century, during the construction of the Palazzo Senatorio.

The entire production process, from the vineyard to the bottle, is still followed and cared for with passion and attention by Gualtiero and his family.

Since 2015 the winery has been organic certified, a way to help respect these lands.

Tradition does not mean immobility, as the winery is equipped with a soft press that guarantees maximum respect for the white grapes during the crushing phase, while the variable speed destemmer-crusher allows the red grapes to be separated from the stalks without breaking the skins.

The stainless steel barrels, fermenters and autoclaves guarantee maximum hygiene and temperature control during all processing stages, thus preserving the original aromas and flavours.

For the maturation of red wines concrete tanks are used.

In the oldest part of the cellar are the barriques and tonneaux of French oak, where the finest red wines are aged.

Ther vineyards are located at 210 mt above sea level on clayey-sandy sedimentary soil, with North-East exposure.

Spumante brut: Obtained from 100% Pignoletto grapes produced in the Montevecchio vineyard, aged in an autoclave for six months. It has a crystalline and brilliant colour, persistent perlage, an aroma of unripe white peaches and flowers, a fresh and harmonious flavour, dry with the right acidity, soft bubbles. Excellent as an aperitif, ideal to accompany appetizers based on cured meats, it is also recommended with fish dishes. Optimal serving temperature 6 – 8° C.
Pignoletto Superiore DOCG: Obtained from the best Pignoletto grapes, it is the most suitable version to fully appreciate all the wonderful qualities of this vine: the delicate, intense aroma of hawthorn and orange flowers, the dry, harmonious and pleasantly persistent flavour. Excellent aperitif, it goes very well with Italian appetizers, tortellini in broth, with typical cheeses and in particular with Parmigiano Reggiano. Optimal serving temperature 12° C.
Pignoletto frizzante DOCG rifermentato in bottiglia: Obtained from Pignoletto grapes produced in the Montevecchio vineyard, harvested at the beginning of ripening; fermented with its original lees in steel tanks and then refermented in the bottle for about 6 months. By retaining a residual sugar from the first fermentation which allows it to be re-fermented in the bottle in the first mild days of spring, a wine with a frank and genuine taste is obtained, worthy of the best Bolognese tradition. It has a golden yellow color, a scent of honey and citrus fruits, in the mouth it is full with an intense flavour in which the fruitiness joins the "bread crust" typical of the yeasts and an almond finish. It goes perfectly with the typical and simple dishes of the Emilian tradition.
Rosso Bologna Riserva 2013: Obtained from Cabernet Sauvignon and Merlot grapes, vinified in steel tanks then aged in concrete and in the bottle, shows intense ruby red color and delicate balsamic aromas of herbs, cinnamon and liquorice on the nose. In the mouth it is full, harmonious, pleasantly persistent. It goes well with all raw cured meats, especially the leaner ones, with cooked ones, with the tastiest meats, including game, exquisite with the white truffle harvested on our Bolognese hills and even with the tastiest fish dishes. Optimal serving temperature 18° C.
Palazzo di Montevecchio 2012: Obtained from Cabernet Sauvignon and Merlot grapes expertly pruned and thinned out to obtain the right concentration, hand-picked and carefully selected bunch by bunch, when fully ripe. Aged for three years in French oak barriques from Allier and Nevers. The aromas are complex and harmonious with earthy notes of mushrooms and truffles, blackberry jam, tobacco, cinnamon, and liquorice, pleasantly persistent, the unforgettable, soft flavour with noble final tannins is perfectly balanced. To be combined with venison and game, pork loin, braised and glazed meats, aged and aged cheeses.