Pietramatta
Pietramatta is the name of the estate created by Andrea Sala with the intent to produce genuine, healthy wines and above all a direct expression of the territory. The underlying idea is to find the best combination between grape variety and soil, in order to obtain the most from each variety. To achieve this ambitious goal, many experiments were necessary on the most suitable grape varieties, on different clones and rootstocks, without neglecting the way of training the vines, their pruning, and the correct management of the leaf wall. The great and careful work in the vineyard is the center of all activity and is considered the indispensable prerequisite for obtaining great wines.
Andrea Sala has been passionate about the world of wine since he was a boy, starting a self-taught study path in viticulture and oenology, combined with many trips abroad to learn the secrets of the vignerons from the most important and famous terroirs in the world. His training then continued with pruning courses by Simonit and with oenology courses by Christophe Gerland, technical director of the Station Enotechnique de Champagne and Denis Deubordieu of the University of Bordeaux. Thanks to the knowledge acquired, since 1990 he has started to take care of the management of the family vineyards, located in the hilly area of Loreto, in Cenate di Sotto, in the province of Bergamo. He began with a renovation of the vineyards with high-density plantings, based on low yields, in order to obtain grapes with concentrated aromas.
The goal is to create high-quality wines that can highlight the potential of a territory that is not yet known and often underestimated. In 2019, Andrea Sala decided to convert the estate to organic farming to ensure better business sustainability. The process of attention to the environment then continued with the choice to plant resistant grape varieties, known as PIWI (pilzwiderstandfähig - fungus-resistant vines). The vineyards can benefit from a temperate and always ventilated climate. The lands are very suited, composed of fine light-colored limestone marls, very friable, which tend to crumble, allowing the roots to go deep in search of water and nutrients. The harvests are carried out manually and the cellar practices are kept to a minimum, to enhance the raw material.
Pietramatta is the name of the estate created by Andrea Sala with the intent to produce genuine, healthy wines and above all a direct expression of the territory. The underlying idea is to find the best combination between grape variety and soil, in order to obtain the most from each variety. To achieve this ambitious goal, many experiments were necessary on the most suitable grape varieties, on different clones and rootstocks, without neglecting the way of training the vines, their pruning, and the correct management of the leaf wall. The great and careful work in the vineyard is the center of all activity and is considered the indispensable prerequisite for obtaining great wines.
Andrea Sala has been passionate about the world of wine since he was a boy, starting a self-taught study path in viticulture and oenology, combined with many trips abroad to learn the secrets of the vignerons from the most important and famous terroirs in the world. His training then continued with pruning courses by Simonit and with oenology courses by Christophe Gerland, technical director of the Station Enotechnique de Champagne and Denis Deubordieu of the University of Bordeaux. Thanks to the knowledge acquired, since 1990 he has started to take care of the management of the family vineyards, located in the hilly area of Loreto, in Cenate di Sotto, in the province of Bergamo. He began with a renovation of the vineyards with high-density plantings, based on low yields, in order to obtain grapes with concentrated aromas.
The goal is to create high-quality wines that can highlight the potential of a territory that is not yet known and often underestimated. In 2019, Andrea Sala decided to convert the estate to organic farming to ensure better business sustainability. The process of attention to the environment then continued with the choice to plant resistant grape varieties, known as PIWI (pilzwiderstandfähig - fungus-resistant vines). The vineyards can benefit from a temperate and always ventilated climate. The lands are very suited, composed of fine light-colored limestone marls, very friable, which tend to crumble, allowing the roots to go deep in search of water and nutrients. The harvests are carried out manually and the cellar practices are kept to a minimum, to enhance the raw material.
