territory
where dreams
come true
Ozzano Taro’s hills have always been our land.
Here we were born and here we have been living our adventures as kids first and as winemakers then. This is why we have opted for organic farming: to become the keepers of our hills. The wine we produce are the way we show the biodiversity which characterizes the hills of Ozzano Taro: 100 hectares of
Ozzano Taro’s hills have always been our land.
Here we were born and here we have been living our adventures as kids first and as winemakers then. This is why we have opted for organic farming: to become the keepers of our hills. The wine we produce are the way we show the biodiversity dei Colli di Ozzano Taro: 100 ettari di boschi, zone calanchive, prati, laghi, rii d’acqua e vigneti.
È proprio dai vigneti – che si estendono tra il Parco Fluviale del Taro e il Parco Naturale dei Boschi di Carrega, nelle vicinanze della Riserva Naturale di Monte Prinzera – che nascono i nostri vini, con un carattere unico e inconfondibile, piena espressione dell’unicità di questo territorio. Un’agricoltura particolarmente attenta a preservingthis incredible landscape where Barbera and Malvasia thrives.
These large green areas are a perfect ecosystem for the cultivation of vines.
Calcareous-clayey soils enhance the minerality and acidity that characterize Monte delle wines. Clay reinvigorates vines while concentrating grapes flavours, whereas limestone helps conveying elegance and finesse.
The breeze from the Cisa Pass keeps the air humid, ensuring an ideal temperature range for the proper ripening of the grapes.
NORTH WEST
Cabernet Franc
WEST
EAST
est
Malvasia, Sauvignon and Chardonnay
piano
Merlot
territory
Vines & Vineyards
From the beginning we have chosen to invest on native vines, Malvasia di Candia aromatica, Barbera and Lambrusco, which find here the perfect combination with our terroir, thus being able to offer maximum expressiveness and quality.
territory
Vines & Vineyards
From the beginning we have chosen to invest on native vines, Malvasia di Candia aromatica, Barbera and Lambrusco, which find here the perfect combination with our terroir, thus being able to offer maximum expressiveness and quality.
NORTH WEST
Cabernet Franc
WEST
EAST
est
Malvasia, Sauvignon and Chardonnay
piano
Merlot
MALVASIA DI CANDIA
Malvasia di Candia aromatica has a strong, if not the strongest personality among the different varieties of Malvasia. On the hills of Parma and Piacenza Malvasia finds the ideal terroir where its golden berries can reach the perfect ripening, thanks to the soils rich in clay and the temperate climate. Malvasia gets its name from the Greek port of Monemvasia, from which the fine wines produced in Crete set sail for Venice and were then spread throughout Italy and Europe. Malvasia di Candia shares with the other Malvasia varieties the typical musk and apricot aromas. Callas gives voice to this fragrant variety and gets its name from the Maria Callas, the Divine.
BARBERA
The origin of its name is unclear, with some linking it to the barbarians and others to vinum berberis, an astringent acidic and deep red medieval drink, as reported in Ian d’Agata’s Native Wine Grapes of Italy.
Barbera - a black grape variety very common around Parma - is a versatile and vigorous variety, which thrives on sandy and clay soils and gives wines of great elegance in soils rich in limestone and clay such as ours.
Together with Merlot, it gives life to Nabucco, our first wine and the first still red wine made in Parma, a region traditionally known for its sparkling wines.
LAMBRUSCO MAESTRI
Lambrusco is one of the most-known sparkling wines. Its name might derive from either Latin or paleoligurian prefix lab-/lap- meaning lip/edge referring to the fact wild vines usually grow on the edge of woods. The name, anyhow, has nothing to do with American Vitis labrusca.
Extolled in the literature by Roman poets and writers such as Virgil and Cato, Varro and Pliny the Elder, the Lambrusco as we know it today has been shaped by Longobards, whose cuisine was rich in fats. Greasiness of food, then cooked in lard, opened the way to sparkling wines, which clean the palate at every sip - the oenological response to the evolution of Emilian cuisine.
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