Montebruno

Joe Pedicini grew up in New Jersey in an Italian family steeped in wine culture. He learned to make wine through the teachings of his grandmother, who brought traditions passed down from her ancestors. In 2003, he started Montebruno Wine Company in Oregon, in an effort to continue the simple style of winemaking he learned. He works closely with growers who use Sustainable and Biodynamic farming practices, and takes those principles into the winery as well. His goal is to produce the purest expression of the vineyards possible, relying exclusively on the life force found in the vineyard and the fruit he grows.

Read Nick’s blog post to learn more about Joe’s background and the inspiration behind the winery.


When Joe makes his wine, he makes a selection of the best grapes and vinifies those separately to make each single vineyard cuvée (Crawford Beck, Kathken, and Una). The grapes that are left are then vinified together to make the light and deliciois Eola-Amity cuvée.

Montebruno Eola-Amity Hills Pinot Noir

Yields: 1/2-2 tons per acre, 600 cases produced

Soil:  Jory subsoils including nekia, hazelair, chehulpum, steiwer and bellpine.

Vinification Method: Slow, cool fermentation carried out by indigenous yeast in small open topped vats. No additives at all. The free run juice is transferred to oak barrels where the wine develops for almost one year before being unfiltered.

Tasting Note: Complex earth and mineral components.

Pairing: Pair with earthy rustic dishes like polenta with porcini mushrooms.

 


Montebruno Kathken Pinot Noir

Yields: 2 tons per acre, 200 cases produced

Soil: Clay loam

Vinification Method: Pinot noir grapes, about 30% whole cluster, with nothing at all added to them are allowed to spontaneously ferment in small open topped vats The free run juice is transferred to French oak barrels where the wine develops 16 months before bottling.

Tasting Note: Rich and complex, this wine shows darker fruit, with deep flavors, and silk like texture. The finish is long and seamless.


Montebruno Crawford Beck Pinot Noir

The Crawford Beck Vineyard is farmed by the folks at Ruby Vineyards, who are committed to farming as naturally as possible. It is owned by a couple who were scientists at Princeton who studied ways to analyze vineyard pests and find natural solutions to them. This vineyard is immaculately farmed.

Soil: The vineyard consists of two very different slopes, one with primarily Volcanic soil and the other with marine sediment. Joe blends these two together.

Yields: 2 tons per acre

Vinification Method: Slow, cool fermentation carried out by indigenous yeast in small open topped vats, 50% whole cluster fermentation. No additives at all. The free run juice is transferred to oak barrels where the wine develops for almost one year before being bottled unfiltered. 12 months of bottle age before release.

Tasting Note: Layered with rich red fruit, stones and spice. On the finish the deep floral aromatics reappear

Pairing: Pair with a grilled grass fed New York strip steak, sauteed fresh morels and fava beans.

 


Montebruno Cuvee Una Pinot NoirpublicViewAttachment-1.do

Yields: 2 tons per acre, 200 cases produced

Soil: Clay loam

Vinification Method: Pinot noir grapes, about 30% whole cluster, with nothing at all added to them are allowed to spontaneously ferment in small open topped vats The free run juice is transferred to French oak barrels where the wine develops 16 months before bottling.

Tasting Note: Rich and complex, this wine shows darker fruit, with deep flavors, and silk like texture. The finish is long and seamless.


 

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