Villa Picta
Within the municipality of Villimpenta in the province of Mantova, close to the border with Veneto, winemaker Paolo Pasini nurtures the typical and artisanal production of Villa Picta, a small winemaking reality that embraces a truly sustainable production vision. Paolo started his winemaking project in 2008, immediately adopting sustainable agronomic practices and a minimalist enology aimed at not altering the singular expression of the territory. The name Villa Picta, which literally means "painted village", pays homage to the ancient name of the place where the winery stands.
The Villa Picta estate covers just 3.5 hectares of vineyards planted on medium-textured alluvial soils. On these lands, following the principles of organic farming, Paolo Pasini cultivates both traditional and some allochthonous varieties such as Lambrusco Ruberti, Lambrusco di Sorbara, Merlot, and Marzemino among the black grape varieties, Garganega, Malvasia Bianca Aromatica di Candia, and Pinot Bianco for the white grapes. The agronomic operations are carried out entirely by hand and pruning is done following the Simonit & Sirch method, aimed at rationalizing cuts while preserving the health and prolonging the life of the plants. When the grapes have reached the optimal stage of ripeness, manual harvesting is carried out along with a careful selection of the bunches, which are then transferred to the winery where the fermentations are entrusted to the natural yeasts present on the grapes and in the winemaking environment, excluding the use of enzymes, aids, and oenological additives. For his sparkling and sparkling wines, Paolo adopts refermentation in the bottle according to the Ancestral or Classic Method. The masses are finally bottled without prior filtration or clarification.
The selection of winemaker Paolo Pasini from Villa Picta focuses on sparkling wines and sparkling wines, which represent a sincere reflection of the territory and the producer's style. These are labels with a lively and agile taste, making them very versatile in food pairing.
Within the municipality of Villimpenta in the province of Mantova, close to the border with Veneto, winemaker Paolo Pasini nurtures the typical and artisanal production of Villa Picta, a small winemaking reality that embraces a truly sustainable production vision. Paolo started his winemaking project in 2008, immediately adopting sustainable agronomic practices and a minimalist enology aimed at not altering the singular expression of the territory. The name Villa Picta, which literally means "painted village", pays homage to the ancient name of the place where the winery stands.
The Villa Picta estate covers just 3.5 hectares of vineyards planted on medium-textured alluvial soils. On these lands, following the principles of organic farming, Paolo Pasini cultivates both traditional and some allochthonous varieties such as Lambrusco Ruberti, Lambrusco di Sorbara, Merlot, and Marzemino among the black grape varieties, Garganega, Malvasia Bianca Aromatica di Candia, and Pinot Bianco for the white grapes. The agronomic operations are carried out entirely by hand and pruning is done following the Simonit & Sirch method, aimed at rationalizing cuts while preserving the health and prolonging the life of the plants. When the grapes have reached the optimal stage of ripeness, manual harvesting is carried out along with a careful selection of the bunches, which are then transferred to the winery where the fermentations are entrusted to the natural yeasts present on the grapes and in the winemaking environment, excluding the use of enzymes, aids, and oenological additives. For his sparkling and sparkling wines, Paolo adopts refermentation in the bottle according to the Ancestral or Classic Method. The masses are finally bottled without prior filtration or clarification.
The selection of winemaker Paolo Pasini from Villa Picta focuses on sparkling wines and sparkling wines, which represent a sincere reflection of the territory and the producer's style. These are labels with a lively and agile taste, making them very versatile in food pairing.
