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The Alessi family has been residing at Poggio since the mid-1500s, to the extent that the locality bears their name. Traditions are the innovations of the past, so while it is crucial to preserve what has been handed down, it is also incorrect to reject everything new or innovative outright. This is the approach followed by Roberto Alessi in leading his company “Il Poggio” in the early years of the third millennium. The company focuses on the quality of its wines rather than quantity, reclaiming one of the historical hills of Oltrepò, “La Badalucca,” in the nearby municipality of Broni. Most importantly, they produce wines that highlight the grape and the terroir while managing to impart a personal touch to their products.


Volpara, located on the orographic right of the Valle Versa, is the homeland of Moscato in Oltrepò, and rightly so, “Il Poggio” has made this grape its own strength by producing it in three versions: lively (Il Volpara), still (Moscato Secco), and passito (Rosolio di Volpara) with the drying of the grapes on racks. Also interesting are the choices to produce the Riesling Renano in purity, a grape capable of producing great wines but often challenging for Italian consumers due to its pronounced freshness and strong minerality, and to produce the still Bonarda “Vigna Fornace” with 100% Croatina grapes obtained from a single vineyard located at 430 m above sea level. Croatina is a grape variety with a medium-late ripening (usually towards the first decade of October) and is generally cultivated at slightly lower altitudes.


We are located in a territorial context that offers surprises for travelers of all kinds. History enthusiasts can explore the numerous castles and churches scattered in the hills around the city of Pavia. There are also rejuvenating hikes in the mountains and chestnut groves of the Apennines. You’ll find plenty of opportunities to stop in small villages to savor local specialties accompanied by our wines, such as Buttafuoco.



BUTTAFUOCO STORICO: This pairs well with charcuterie, lighter pasta dishes, and red meats. Serve at room temperature.

BRICCO ALESSI PINOT NERO: This wine complements game meats and highly flavorful red meats.


A recipe from our grandmothers in the Oltrepò Pavese, known as far back as the 1800s, is certainly Brasadè. The name derives from the double cooking process with an initial boiling and a second baking. The shape is the typical one of a small ring obtained from a leavening-free pastry dough, and they are all handmade, a tradition passed down through generations. It’s a popular dish that, by tradition, is made into a necklace of eleven pieces, with five facing in one direction and the others in the opposite direction. It’s easy to find Brasadè festivals in the town squares when you pass through our villages