territory
where dreams
come true
The hills of Ozzano Taro 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
The hills of Ozzano Taro have always been our land
Here we were born, and here we first experienced childhood adventures, later becoming producers and winemakers. Through organic farming, we aim to be the guardians of our hills. The wines we create are our way of telling the story of the biodiversity of the hills of Ozzano Taro: 100 hectares of forests, clay hills, meadows, lakes, streams, and vineyards.
Our vineyards, nestled between the Taro River Park and the Carrega Woods Nature Park, near the Monte Prinzera Nature Reserve, give life to wines with a unique and unmistakable character—true expressions of this extraordinary land. We farm with a deep respect for nature, making sustainability central to our daily work, with Barbera and Malvasia taking the lead.
These wide green spaces provide a perfect ecosystem for nurturing our vines
The limestone-clay soils enhance the minerality and fresh acidity that define Monte delle Vigne's wines. The clay gives strength to the vines and produces concentrated grapes, while the limeston brings finesse and elegance. The breeze from the Cisa Pass keeps the air humid, ensuring optimal temperature variation for proper grape ripening.
All these elements help shape the character of our wines, making them true expressions of our passion for viticulture.
NORTH WEST
Cabernet Franc
WEST
Barbera and Lambrusco
est
Malvasia, Sauvignon, and Chardonnay
piano
Merlot
territory
Vines & Vineyards
From the very beginning, we have focused on native grape varieties—Malvasia di Candia Aromatica, Barbera, and Lambrusco—which find here the perfect harmony with our terroir, allowing them to express their fullest quality and character.
territory
Vines & Vineyards
From the very beginning, we have focused on native grape varieties—Malvasia di Candia Aromatica, Barbera, and Lambrusco—which find here the perfect harmony with our terroir, allowing them to express their fullest quality and character.
NORTH WEST
Cabernet Franc
WEST
Barbera and Lambrusco
est
Malvasia, Sauvignon, and Chardonnay
piano
Merlot
MALVASIA DI CANDIA
Malvasia di Candia Aromatica is the most distinctive of all Malvasia varieties. In the Parma Hills, it finds the ideal terroir for ripening its golden clusters, with clay-rich soils and a temperate climate. Its name comes from the Greek port of Monemvasia, from where the prized wined produced in Crete set sail for the Serenissima, later spreading throughout Italy and Europe. Like other Malvasias, Candia shares the fragrant notes of musk and apricot. From this variety comes Callas, Monte delle Vigne's tribute to the Divine.
BARBERA
The origin of its name is unclear: some trace it back to the Barbarians, while others link it to vinum berberis, a medieval, tart, deep-red beverage, as noted in Native Wine Grapes of Italy by Ian d'Agata.
Barbera—a dark-skinned grape variety common in the Parma area—is versatile and vigorous. It thrives on sandy and clayey soils but gives its best results on limestone- and clay-rich soils like those of our vineyards.
Together with Merlot, it gives life to Nabucco, our first label and the first still red wine produced in Parma, a region traditionally known for sparkling wines.
LAMBRUSCO MAESTRI
Lambrusco is one of the most well-known sparkling wines. Its name may derive from the Latin or Paleo-Ligurian prefix lab- / lap-, meaning "lip" or "edge", referring to the fact that wild vines typically grow along the edges of forests.
Celebrated in literature from Virgil to Cato, from Varro to Pliny the Elder, Lambrusco as we know it today was shaped by the Lombards. The richness and fattiness of foods—then cooked in lard—called for sparkling wines, whose effervescence cleanses the palate with every sip, offering a perfect oenological response to the evolution of Emilian cuisine.
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