VINEYARD | We are in one of the most iconic areas of the Oltrepò Pavese, in the municipality of Rocca de' Giorgi, in the past owned by the Duca family, at about 550 metres above sea level. North and north-west exposures, very steep slopes, calcareous soils and fierce temperature fluctuations between day and night: it is the ideal habitat for pinot noir. The borders of the vineyard are traced by the historic Via degli Abati, referred to on the label with the stylised image of three walking abbots. Poggio dei Duca is put on the market after ageing on the lees for about 4 years, the first vintage was 2016.
PERSONS | Brothers Cristian and Stefano Calatroni gave a very strong acceleration to the winery founded by their father Fausto in 1964. The first is a silent and tireless oenologist, with a very happy hand on the Classic Method (over the years the pink cuvées have snatched very high scores in our tastings), the second takes care of the commercial part, but not only. They often swap roles and responsibilities, they started with just a few bottles of Metodo Classico and in the last year they have already bottled 60,000 in total. The direction is increasingly marked by eco-sustainable choices and by the self-assured approach in their sparkling wine vocation, with new Classic Methods with long ageing and research of the best crus of Valle Versa. The Mon Carul brand instead collects the rest of the production, in which the wines from the native Oltrepò area (such as Bonarda and Sangue di Giuda) have long been accompanied by high-profile interpretations of Rhine riesling. Worth noting are the cellar's wine tourism activities, with a well-kept farmhouse hotel, central to the corporate project that the Calatroni family, with the precious collaboration of Elisa Nervetti, brings forward with confidence and inexhaustible energy.
WINE | The nose has impressive freshness. The scents are vivid and mentholated, with fragrant tones of raspberries and lemon zest, with lemongrass and ginger in the background. The mouth is initially pulpy, then comes an impressive acidic jab for a vibrant and tasty texture. The acidic tension is electrifying, but at the same time full of details, juice and nuances, for a palate full of citrus verve and savoury charge. The finish, vital to say the least, gives a light spicy hint of licorice on the finish. The cuvée we tasted was disgorged at the end of February 2023, the evolution prospects in the bottle are more than rosy.
