From a geological perspective, the farm’s soils are placed on a metamorphic rock succession made of quartzite, metasandstone, phyllite, marble, limestone, dolostone. We are in fact amongst a group of hills just before the Apuan Alps that in this area reach almost 2000m of altitude. The majority of the vineyards have been re-implanted in 2004 on already existing terraces that, since the 19th century, have been home for the vines while completely recovering their structure made of dry stone walls and canals, which are a very important architectural heritage. The extension of the vineyard is about 5 hectare and he is equally divided between red and white varieties cultivated with a head-trained pruning of the vines and an espalier training and vines planted at 0,6 meters from each other. Amongst the white varieties, we have Vermentino and Viognier. Vermentino is a grape strong and productive, it can adapt to lean soils, warm environments and to light drought, usually cultivated in the warm/droughty areas of the south. Of a late ripening, it keeps aromas really well. Produces high-quality wines, with a nice intensity and color. Amongst the reds we have the Syrah and the Massaretta. This last on is a local variety, cultivated in Massa Carrara county. A very strong vine of medium ripening. The grape has a plumlike skin and produces a wine ruby wine of good body. Federico Curtaz is our agronomic and enological consultant.
The old cellars
The old cellars, located on the ground floor of the Villa, have been restored through an intervention that has created a place where the vinification happens through the use of modern techniques but also benefiting of the climatic characteristic of the old building. The walls have a great width and the hill’s mass, attached to building, offers its natural temic contribution and the right level of humidity. In the restoration was intended to keep the original atmosphere without affecting the space almost like if the wine could feel it psychologically. La central room, from the 18th century, is formed by four cross vaults on a central pillar that sustains the villa. The floor is of old stone plates handcrafted by stoneworkers of the time. This space is utilized mainly for tasting sessions and for the vinification of Degrees that occurs in 5 hl Tonneaux. Next to this room there are other spaces with stainless-steel vats with temperature control systems as well as big wooden casks. Particularly fascinating is the Galleria that, inside small recesses excavated underneath the hill, hosts a collection of all the best vintages produced by Montepepe. Next to it a new semi-pogea fermentation room has been integrated in the space and that it will allow us to mature our wines for years in the room against the wall in total darkness and with the right humidity. The designing of this space was made difficult by the presence of the terraced olive grove, planted with a specific geometrical pattern that was of a particular architectural charm. This brought us to the decision of creating a semi-pogea structure with an organic roof where to collocate the olive grove, preserving the original pattern and creating a continuity with it.