Back to the Origins

Andrea Bruschi and his wife Paola Degli Antoni are not career changers in the typical sense — they are returners. In 2020, they took over the vineyards of the former Azienda Cardinali in Castell'Arquato, a splendid medieval village nestled in the Piacenza Natural Reserve, and founded Montepascolo with a clear, unwavering vision: to go back to the origins of farming and winemaking that their fathers and grandfathers passed down to them. This is not nostalgia; it is conviction. "Let's go back to the roots" is both their philosophy and their practice — a commitment to working in the cellar and the vineyard with the simplicity, honesty, and respect that previous generations embodied.

The name Montepascolo evokes the landscape itself — the rolling, sun-drenched hills of the Val d'Arda where the estate sits at 220 meters above sea level. The property spans 13 hectares, with 5 hectares planted to vine on clay-loam soils that are warm, fertile, and rich in mineral complexity. The remaining land is dedicated to the broader ecosystem — forests, meadows, and the biodiversity that Andrea and Paola are carefully restoring through organic and biodynamic practices. Their friendship with fellow natural winemakers who share a common goal of producing "real wines" opened the door to the natural wine world, which immediately proved compelling because it respects the natural balances that surround them and are so often ignored in conventional agriculture.

Andrea is the winemaker and vigneron, a man whose face opens in a broad smile that reveals a deep, quiet passion for the land. He is not a noisy evangelist; he is a practitioner. Every decision at Montepascolo is guided by the belief that for a vine to assimilate its terroir from its roots, the soil must be alive. Beyond this point, technology in the cellar is useless. Wine can only naturally receive its originality — making it unique — from the imprint of its terroir. This belief shapes everything: the choice to farm organically, the decision to convert to biodynamics starting in 2022, the rejection of synthetic chemicals, the commitment to indigenous yeasts, and the refusal to filter or heavily sulfite the wines.

The estate's location in Castell'Arquato is significant. This is one of the most beautiful medieval villages in Italy, a place where time moves differently, where stone walls and cobbled streets remind you that some things are worth preserving. The Val d'Arda is a valley of extraordinary agricultural richness, where the Apennine foothills meet the Po Valley, creating a microclimate of warm days, cool nights, and constant breezes that keep the vines healthy. The clay-loam soils — a mix of clay's water-retention and loam's fertility — give wines of warmth, structure, and approachable complexity. It is a terroir that rewards honesty and punishes intervention, which is exactly why Andrea and Paola chose to work the way they do.

At Montepascolo, the cellar philosophy is one of radical simplicity — not as a rejection of knowledge, but as a return to wisdom. All wines are spontaneously fermented with indigenous yeasts only — no commercial strains, no temperature control, no enzymes, no additives. The wines are unfiltered and bottled with minimal or no added sulfites. The result is a portfolio of natural wines that are honest, vibrant, and deeply expressive of their terroir — wines that taste of the Val d'Arda, of clay and sun, of Barbera and Bonarda, of Andrea and Paola's hands in the vineyard. The techniques are traditional, demanding, and deeply personal, passed down through generations and refined by Andrea's own curiosity and respect for the material.

The techniques are straightforward yet precise:

Harvest & Selection: All grapes are meticulously hand-harvested from the estate's 5 hectares of organic vineyards. Andrea monitors each parcel daily in the weeks leading up to harvest, tasting berries and waiting for the moment when phenolic ripeness, sugar concentration, and acid balance align. The harvest is selective and careful — only the finest bunches are chosen, and they are transported quickly to the cellar to preserve freshness. The separation between older vines (up to 50 years) and younger plantings is maintained throughout the process, ensuring that each cuvée expresses the distinct character of its specific fruit source.

Spontaneous Fermentation & Maceration: The grapes are destemmed and crushed, then transferred to fermentation vessels where spontaneous fermentation begins with indigenous yeasts. For the red wines — Barbera and Bonarda — the maceration period varies depending on the cuvée, typically ranging from a few days to 30 days for the more structured wines. For the orange wines, particularly the Solata, the white grapes undergo extended skin maceration of 50–60 days, extracting color, tannin, and phenolic complexity from the thick-skinned Malvasia di Candia. During the initial days of fermentation, pump-overs ensure healthy yeast activity and even extraction. After this active phase, the wines rest quietly, maturing on their lees and developing texture and complexity.

"Solata" — The Orange Wine: The Solata is Montepascolo's most distinctive wine — an orange wine named after the vineyard itself ("Solata" means "the sunny place" in Italian). It is crafted from a blend of Malvasia di Candia Aromatica, Sauvignon Blanc, and Moscato (some vintages also include Traminer) — three or four aromatic varieties co-fermented on their skins in the classic northern-Italian orange-wine tradition. The grapes undergo a long 50–60 day skin maceration in concrete tanks, fermented with native yeasts, then aged a further 12 months in concrete and another 12 months in bottle before release. Sulphites are kept to a strict minimum. Unfiltered, unfined. Around 14% alcohol. In the glass, it is luminous amber. The nose offers candied apricot, orange peel, dried herbs, black tea, beeswax, and a touch of ginger spice. On the palate, the layered aromas are framed by a tannic structure from the long maceration, with soft acidity and minerality tightening the finish. It is complex but charming — a wine that embraces aromatic foods that an ordinary white cannot handle. Serve at 12–14°C with Iberian ham, aged cheese, sautéed salsiccia, porcini pasta, or roast chicken with herbs. ~$24–$36 / ~€22–€33.

"Demì" — The Sparkling White: The Demì is Montepascolo's sparkling white — a 100% natural wine made from Malvasia di Candia and Ortrugo, with no added sulfites (<10 mg/L). Certified organic and suitable for vegans, this is a wine of freshness and finesse. The grapes are hand-harvested, gently pressed, and fermented with indigenous yeasts. The resulting wine is bright, floral, and citrus-driven — delicate white flowers balanced by hints of citrus and soft minerality. Its smooth texture and lively finish make it a perfect aperitif or companion to light dishes. Serve chilled at 10–12°C. This is the estate's calling card — proof that natural sparkling wine can be both honest and elegant. ~$20–$30 / ~€18–€27.

"Tomà" — The Sparkling Red: The Tomà is a sparkling red that captures the playful, convivial spirit of Emilia-Romagna. Made from Barbera and Bonarda (Croatina) biodynamically cultivated on clay-loam soils from 50-year-old vines, the grapes are hand-harvested and macerate for 30 days before spontaneous fermentation. The result is a frizzante red of extraordinary charm — juicy cherry, wild berries, and herbal notes balance with soft tannins and vibrant acidity. It is easygoing yet complex, perfect for pairing with charcuterie, pasta, or simply enjoying with friends. This is a wine that embodies the "Emilia Sur Lì" spirit — naturally re-fermented in bottle, with the yeasts of the grape, without help, without compromises. ~$22–$32 / ~€20–€29.

"Don Fausto" — The Spumante: The Don Fausto Spumante is Montepascolo's most celebratory wine — a sparkling wine made from Malvasia and Chardonnay. Very aromatic on the nose with typical floral and fruity hints of Malvasia, it is a wine of joy and occasion. The Chardonnay contributes structure and elegance, while the Malvasia provides the distinctive aromatic profile that defines the estate's white wines. Fermented with indigenous yeasts and bottled with minimal intervention, it is a natural spumante that proves sparkling wine can be both traditional-method and true to its terroir. ~$24–$34 / ~€22–€31.

Vessels & Ageing: Andrea works primarily with concrete tanks for fermentation and ageing — a choice that reflects his preference for neutral vessels that allow the terroir to speak without the influence of oak or stainless steel. Concrete provides thermal stability, gentle micro-oxygenation, and a neutral canvas for the wines to develop their own character. Some wines see time in stainless steel for freshness, while others rest in bottle for extended periods — the Solata, for example, spends 12 months in concrete followed by 12 months in bottle before release. The ageing is not rushed; it is a continuation of the vineyard's slow conversation with time. All wines are bottled unfiltered, preserving their natural textures, flavors, and living yeasts. Sulfites are kept to an absolute minimum — a choice that demands pristine fruit, immaculate cellar hygiene, and absolute confidence in the wine's natural stability.