English 

 The Agricultural Society LE 2 VALLATE, is a small company founded in Rovescala (PV) in 2000 by Vittorio and Roberto, a strong common passion that brought them to produce wines in the finest tradition of the tenants Oltrepo Pavese making wine grapes come from vines over 30 years of strong and clayey soils, vinified grapes, hand picked and selected.
Fermentation at low temperatures and short aging in oak barrels and only return a powerful wine.

"... But the people, places and have to make a difference. What people and places have in common? The story is not only an individual but a collective moment time to change scenery, corrects and does justice to nature: it has directing that creates but does not have the time and the meaning of men. An example? Rovescala. And 'a country of the first hill of Pavia, the last ridge before the Valtidone in Lombardy and Emilia. A country surrounded by rolling hills where nature rejoices and where the vines are deployed in order to prepare a peaceful legions as a fight that will never take place, here and there dotted with trees that seem to make noise like children in line for ice cream and aggregated fractions of houses where they move men owe much to the vineyard and they give more.
Simple people, Roberto and Victor, able and cordial: we talk about finance, we drink wine with the warmth of the thread that binds us together, made up of respect and shared emotions. Impossible not to have, from the window company of Victor to watch the quiet valley of the vines that work punctuated by the sound of the bell of the parish. This peace is not built around a table, because it comes from within but is pulled out of the territory, made sweet by the skilful work of the man who knows what he wants and whose objectives are compatible with the long experience of time and history ... "

                                                                                    Luca Giovanelli

GRAPES 100% Croatina.

Vineyards in Rovescala, situated at an altitude of 150-200m above sea level.

SOIL COMPOSITION Fine alluvial deposits of sandy clay with occasional pebbles on a calcareous, stratified sandstone bed.

TRAINING Guyot.

VINIFICAZIONE The grapes are manually harvested, starting in the first ten days in October. Fermentation is carried out in stainless-steel tanks at 25°C over the course of around twenty days. Maceration of the skins takes ten days at 25°C. TASTING NOTES Colour: lively, brilliant ruby red. Bouquet: intensely aromatic, bright, youthful. excellent roundness and balance, exuberant, perfectly ripe.ACCOMPANIMENT A wonderful accompaniment to fresh charcuterie, starters with substantial sauces, sautéed meat and large birds.

TECHNICAL NOTES Alcohol: 14 % /15% Ageing 48 months

GRAPES 100% Pinot Nero.

VINIFICATION

 Fermentation is carried out without the skins (‘in bianco’), with soft-pressing. The free-run juice ferments at a controlled-temperature of 18° C on selected yeasts. The blend, composed of wines of several vintages, undergoes bottle fermentation.

CHARACTERISTICS

 Creamy white mousse; subtle, continuous and persistent perlage; golden yellow colour; fragrance of forest fruits and toasted hazelnut; fresh and well-orchestrated on the palate, with a velvety body of great balance and elegance.

ACCOMPANIMENT  Serve as an aperitif, and with all refined dishes. Serve at 6-7° C in fluted wine glasses.

TECHNICAL NOTES Alcohol: 12.50 %

GRAPES 100% Moscato Bianco, cultivated in the Oltrepò Pavese .

VINIFICATION Fermentation is carried out without the skins (‘in bianco’), with soft-pressing.  Temperature-controlled second fermentation of the free-run juice - which is exceptionally rich in sugars – takes place in pressurized tanks.The process is terminated with a sudden drop in temperature designed to leave a substantial residue of natural sugars.

CHARACTERISTICS Creamy white mousse; delicate and continuous perlage; bright straw-yellow colour; assertive bouquet with enticing aromas of ripe fruit, sweet flowers and musk; the fruit-laden palate is aromatic and long-lasting.

ACCOMPANIMENT Oven pastries, fruit tarts, strawberries, peaches, raspberries.

SERVING RECOMMENDATIONS 6 – 7° C TECHNICAL NOTES Alcohol: 6 %

GRAPES 100% Pinot Nero

VINIFICATION Fermentation is carried out by soft-pressing and the immediate separation of the skins from the free-run juice, which ferments at a controlled-temperature using exclusive La Versa yeast strains. 

AGEING 6 months.

CHARACTERISTICS Clear, brilliant appearance; delicate, stylish and exceptionally subtle bouquet, enriched with marked notes of ripe fruits and spring flowers. The palate is dry, fresh, well-orchestrated and endlessly enjoyable, with a lively and very fine-grained perlage of great persistence.

ACCOMPANIMENT An aperitif of incredible finesse, it also excels through the meal.

SERVING RECOMMENDATIONS 8-10° C in wide fluted glasses.

TECHNICAL NOTES Alcohol: 12.50 %

GRAPES 100% Pinot Nero.

VINEYARDS the vines are vertically trellised at an altitude in excess of 300 metres, in calcareous-clay.

VINIFICATION The just-harvested grapes undergo soft-pressing. The must remains on the skins for 5-6 hours at a low temperature (+ 8°). Once separated from the skins, the free-run juice ferments at a controlled temperature. Refermentation is carried out in temperature-controlled autoclaves. .

CHARACTERISTICS Peachy-pink colour; delicate yet well-expressed aroma, with fine fragrances of forest fruits and fresh flowers; dry, clean, well-mannered and flavoursome on the palate. Serve as an aperitif or with mouth-watering fish dishes.

SERVING RECOMMENDATIONS 6-7° C in fluted glasses.

TECHNICAL NOTES Alcohol: 12% Ageing potential: 18 months

he bee
The bees are part of the family of APID, the order of Hymenoptera. Like all insects, bees have six legs and their body is divided into three parts: head, thorax and abdomen. They have modified parts of the body in order to collect pollen and nectar, which is transformed into honey, and these changes affect the structure of the mouth parts and legs.
The mouthparts are adapted to collect liquid, if the insect wants to collect water or sugar dissolved impregnates the labellum of liquid then passes into the groove ligule and climbs by capillary action. When liquids are mixed to arrive at the pharyngeal secretions of the salivary glands that flow into, and once entered nell'ingluvie supers or bag, undergo the enzymatic action of saliva, which changes the nectar into honey.
In addition to the nectar and water another essential food for honey bees is pollen, which provides them with nitrogen. The pollen is collected and stored mainly from the legs. The first article of the tarsi, especially in the hind legs is very long and wide and has a brush to the inside of hair is used to collect the pollen to the insect spread on the body. The tibia of the hind leg has a longitudinal depression on the outer drum is called, this is stored pollen.
The bees live in the hive, the honeycomb construction is entrusted to young bees (10-15 days old). These are fed with plenty of honey and beehive stick at a time, tying each other to form a chain, secreting the wax remains in this position for 24 hours, after which the wax begins to appear as of thin plates on the abdomen. At this point, is detached from the bee and daisy chain up to the ceiling of the hive, where he lays off the wax from the abdomen and manipulated by the mandibles and first built a small block, this will fall within the working group to give way to a ' other. The cells of a beehive, not all have the same purpose: in fact some are for breeding and as a repository for other supplies, honey and pollen. The cells where the eggs are laid are closed by an operculum of wax as well as those that contain honey, while the cells are open with the pollen. A hive can contain from 30 to 100,000 workers depending on the size of the hive, the bees have a life of no more than 5-6 weeks in the period of hard work, but those born in autumn are able to arrive until the spring.