ABOUT US

pescaja_014The love of the land and the desire to express it does not mean holding back on the use of the most sophisticated equipment that will get the greatest number of possible characteristics from a wine. At Pescaja all the innovative methods that still leave the natural goodness are used to produce a “modern” wine suited to the demands of the times and endowed with a strong personality. Horizontal rotary wine-makers are part of the special equipment that Beppe uses. They allow a super-extraction of the must and especially the tannin contained in the skins thus completely eliminating the extraction of the tannin in the grape pips. The total cooling technique of the must prevents it from becoming sulphurous during fermentation and reduces the presence of exogenous products in the wines.

pescaja_041Four Tanks four 100 hectoliter tanks with automatic total immersion of the must and regular injection of oxygen. Electronic temperature control for each individual tank. Ultra-sophisticated instantaneous cooling system of the must (only very few producers in the world have such equipment). More than 35 tanks allow the lots to be separated at the end so to produce wine of exceptional quality. The barrique cellar is located under the hill and the use of air-conditioning in the cellar is very limited and the wines thus benefit in terms of quality. All the materials belong to Pescaja and production at all times is personally supervised. This ensures constant control of all the various stages the final product being what one can only describe as “perfect”!

pescaja_015“Hi-Tech” equipment does not mean forgetting about looking after the vines. On the contrary the characteristics of the grapes are super-expressed sublimated by using the technique, it is only possible to work with material of the highest quality. Beppe pays particular attention to the care of the vines and to obtaining bunches of grapes of unparalleled purity and concentration. The quality of the new plantation can be clearly seen from afar, bordering on perfection.

At 19 years of age Guido Giuseppe acquires the first cisterna d’asti vines and builds his first winery. For him producing wine is a great aspiration (the love of life, his passion for nature and vineyards show the richness of the land) and as a challenge he throws himself in this profession in spite of his studies in economics that promise him a brilliant career. Initially, Beppe produces only white wines, based on the famous autoctone vine from Piedmont: the “Arneis”

Lunnae is created, a pure and concentrated Arneis, aged in barrels, the final result of
Beppe’s exceptional savoir-faire in terms of white wine.

Acquisition of the most important Pescaja land “Opera Pia” in the really beautiful area of Nizza Monferrato, the land of the grand piedmontese red: the Barbera

Construction of a splendid new winery, partially underground beneath the hills of Cisterna
d’Asti, endowed with a revolutionary system of the permanent immersion of the cap by a
system of horizontal rotation.

Plantation of 4 hectares of vines (Arneis, Chardonnay, Sauvignon) in the area of the Alfieri hills
with the aim of producing a new white sine that is very original and universal.

Acquisition of a “cryogenic” continuous cooling machine of the pressing for the transfer of
the must in a carbon dioxide snow cyclone at –20° C.

For his revolutionary production methods and his work on the vines, Beppe has really created his own Arneis that cannot be equaled in terms of its concentration and expression. Today it is possible to find Pescaja wines on wine menus of the most famous restaurants in Milan and Turin for example “Il Sorriso di Soriso”, the most famous Piedmont restaurant (3 Michelin stars) or at the Grand Hotel in Milan (5 stars). Here the search for the exceptional and the final expression of the land is permanent. The new white wine, Terre Alfieri, has been defined as a completely new type of benchmark in terms of white wines. It has become an international classic on the same level as Chablis, Sancerre or Pouilly-Fumé.