Pievalta is located in Maiolati Spontini, in the heart of Castelli di Jesi, so called because of its small medieval villages enclosed by high walls, which was renowned for the production of Verdicchio. Twenty-five villages that preserve the signs of medieval spirituality intact in the ancient abbeys and hermitages that dot the territory. Pievalta covers a total area of 44.1 hectares of property, of which 30.4 hectares are vineyards cultivated with the biodynamic method.

Once the bed of the Adriatic Sea, the hills of Castelli di Jesi were formed more than 5 million years ago.

Our vineyards make up the panorama of four of these Castles: Maiolati Spontini, Montecarotto, San Paolo di Jesi and Cupramontana.

Maiolati Spontini

on monte schiavo

On Monte Schiavo, in the municipality of Maiolati Spontini, on calcareous clayey soils, we cultivate 13.1 hectares of Verdicchio and 1.3 hectares of traditional Adriatic red grapes.

Eight parcels managed individually so that each microzone best expresses its peculiarity.

A small lake at the centre of the vineyards, the cellar, the farmhouse, the olive trees, a small vegetable garden and 4 hectares of arable land complete the site.

Year of planting and surface area

Pieve: 2008 – 1.4 hectares
Chiesa del Pozzo: 1965 – 2.7 hectares
Chiesa del Pozzo: 2024 – 3.1 hectares
Orfeo: 2007 – 1.7 hectares
Veranda: 2009 – 3.4 hectares
Lago: 1970 – 0.5 hectares
Costa del Togno: 1970 – 1.5 hectares
Campo del Noce: 2009 – 1.3 hectares
Fosso del lupo: 2022- 1.9 hectares


contrada Busche

Year of planting and surface area

Busche: 2012 – 2.1 hectares
Busche Ulivi: 2021 e 2022 – 2.3 hectares

There are 4.4 hectares in Montecarotto, in the Busche district.

Two parcels of Verdicchio lie on sandstone and clay soil with infiltrations of clay originating from the movement of the landslides of the Holocene; the wine production potential of this place was written about in 1970 by Mario Soldati in his “Vino al vino”. When tasting a white wine of the zone, he described it as so good as to state: “There is nothing, not even Chablis, that can hold its own. We are in the presence of a prodigy.”

Monte Follonica

The third site is Monte Follonica, a windy elevation with steep slopes from which the sea can be seen, a centre of energy on the summit of which there is a small wood and the remains of a longobard watchtower, bearing witness to the existence in the Middle Ages of the “Castrum Follonice”.

The Pievalta vineyards lie on the two opposite slopes of this mountain that belong, in their turn, to two different castles, San Paolo di Jesi and Cupramontana.

San Paolo di Jesi

On the slope of San Paolo di Jesi, there are 5.30 hectares of Verdicchio vines from which the Riserva is produced. The soil is made up of sedimentary formations of Alpine origin transported on the Adriatic ridge by marine currents 4-5 million years ago.

Calcareous silica sandstone, alternating with more or less clayey and/or silty marl from the formations of the Argille Azzurre, “sub-Apennine” deposits dating from the Pliocene.

Year of planting and surface area

San Paolo Vecchie Vigne: 1992 – 3.3 hectares
San Paolo Bosco: 2009 – 2.0 hectares


the capital of verdicchio

Year of planting and surface area

Conchiglie: 2020 – 2.9 hectares
Busche Ulivi: 2019 – 1.0 hectares
I due Mori: 2019 e 2020 – 2.4 hectares

The new planting of 2019-2020 lies on the slope of Cupramontana, regarded as the capital of Verdicchio.

6.3 hectares of Verdicchio characterised by steep slopes; three parcels with different soils: clays and tobacco-coloured marly clays, small shells, tripolaceous marl, dark bituminous clays, levels of evaporite limestone and rare chalks.

In the cellar

our approach is ARTISANAL

We guide the grape through its transformation into wine, subordinating our technical methods to the expression of the territory and variety.

Grapes harvested by hand in crates and processed on the same day, fermentations with indigenous yeasts, pied de cuve, soft pressing of the whole bunches, low level of sulphites : these are just some of our ways of preserving the work done in the vineyard.

We work by subtraction in the cellar, trying to express the vine and the territory.

For several years, for example, we have worked without any adjuvant of animal origin, which is why our wines have also been vegan since 2009 and are certified vegan vegetarian quality.

The cellar is located at the centre of the vineyards of Maiolati and houses stainless steel tanks, large oak barrels and concrete tanks.