Joseph Pedicini was born into an old world Italian family where wine was an important part of the table and making wine an important part of the yearly cycles of life. Many cherished traditions were brought back by Joe’s family from there self sufficient almost permaculture way of life that they lived back in the small town of Foglianese in the Campania region of Italy.
Joe has Napolitan roots. Pedicini’s father’s family immigrated to the US from Foglianise, next to Benevento (a town located about 50kms northwest of Naples, in Campania region, southwest Italy), where they possessed vineyards (planted with the usual Campania grapes: Aglianico, Greco di Tufo, and Falanghina) and harvested grapes partly for their personal family consumption, selling the rest of the grapes to a local cooperative.
His mother’s side of the family originated from the city of Bari, in Puglia (the heel of the boot, southeastern Italy, facing the Adriatic sea and bordering Campania to the northeast). Joe’s grandmother maiden name (on his mother side) was “Montebruno”. She was an extraordinary accommodating person, a great cook and a real inspiration for Joe, always pleasing her family with their favorite dishes. Moreover, she helped him develop his love for food and wine. He named his wine after her as a tribute.
After moving to the US, the Pedicini family, like many European immigrants, searched a place to start a new life, established their new home and continued to make wine. Stepping in the family tradition, Joe started helping his father and grandfather operate a small press (in New Jersey) to make their yearly wine production for the family consumption, using refrigerated grapes shipped from California.
Stung by the winemaking bug, Joe studied Oenology, worked for about 15 years from retail to production in the beverage industry and finally began crafting wine in the old traditional family way. He had a few rebellious years among his winemaking years, during when he briefly worked and acquired even more blending experiences as a brewer for a little while, in the 90’s. After his brewing period Joe had an interest to go back to the wine business and enrolled in the WSET program to pass his Diploma. During that time, he worked in 2 different auction companies (Morrell and Auldin/Sotheby’s) and finally realized that he was more attracted by the production rather than the selling, although he enjoyed tasting some of those old vintages red Burgundy (like 60’s and 70’s La Tache and Romanee Conti). However, he kept his passion for winemaking and never really stopped making wine. Pushed by the desire to have his own project and label, Joe started prospecting around for grapes and a place to craft his own wines: Montebruno (named after his grandmother maiden name).
Joe is a gentle, passionate guy who loves winemaking and making traditional, earthy, fresh and pure wine (you can surely taste it in his wines).
Overall, it is often said that the wine resembles the character and attitude of its winemaker, and it is very true for Joseph Pedicini’s wines: soft, gentle and pleasing, refreshing and cleansing, with a up-beat, agreeable earthy attitude, depth, structure and length, and true to its place. Discreet, minimal interventionist by nature yet he likes to keep a careful and attentive eye in every step of the production from the harvest and selection of the grapes to the final product in the bottle. All wines are tiny-small quantity from 100-600 cases per selection.
Montebruno Wine Co. has been crafting Pinot Noir in the Willamette Valley since 2003. Working closely with growers who use Sustainable and Biodynamic farming practices, and taking those principles into the winery as well.
Our goal is to produce the purest expression of our vineyards possible. We rely exclusively on the life force that is found in the vineyard and on the fruit we grow. Oregon is one of the few places on earth that can produce Pinot Noir of such elegance.
We are incredibly proud that our wine is born here…
Joe sources grapes from selected, small sustainable Willamette Valley vineyards: “Crawford Beck and Momtazi to name just a few. Crawford Beck is certified sustainable by LIVE (Low Input Viticulture and Enology, Inc) and also certified “Salmon Safe” (another organization that insures sustainability of vineyards). Momtazi Vineyars is Demeter Certified practicing 100% biodynamic farming methods.
All vineyards we source from are either certified sustainable or practice sustainable farming methods.
Regarding the vineyard management and vinification of his wines, Joe keeps the yields low and harvests only at full maturity and ideal ripeness in order to produce wines with complex aromas and flavors, balanced and refreshing acidity, and integrated tannins.
The terroir and cooler climate of Willamette valley helps to craft juicy, balanced, earthy wines with ripe fruit yet vivid acidity, nice minerality and excellent structure without being heavy or high in alcohol. At the winery, the grapes are carefully sorted and gently separated from its stems, without breaking the berries, this whole cluster fermentation allows for a fuller fruit expression.
Joe is a nature oriented winemaker, who doesn’t like to interfere too much in the vineyard and during the vinification process, preferring minimal intervention with less (or not at all) use of machinery, and no addition of sulfite during fermentation, and pretty much growing his wines the organic/Old World way. Even the grapes’ yeasts are indigenous and natural, Joe doesn’t use any synthetically or commercially (in laboratory) generated yeasts, as many winemakers too often do. The fermentation takes place in small, open tanks, and the caps are punched down by hand daily. His wines are unfiltered and unfined to keep and maximize concentration, texture, aromas and flavors. He also ages his red wines in used oak barrels or stainless steel for whites to allow the vineyards to express themselves and not be masked by oak.
Domestic distribution is not exclusively through Indie Wineries.
Please contact us for information on your state.