Located in Ca ‘Corsuccio, a small town in Italy, the La Cotta Brewery was founded in 2004 by Luigi Rengucci and Francesco Tontini. It is a result of the great passion that the two had towards a high quality and agricultural activities that could be used for producing craft beer. The entire production cycle is based on an old farmhouse that was renovated entirely in order to make it a laboratory.

At the 2018 London Beer Competition, La Cotta Brewery’s beer Saison was awarded a silver medal after it was scored 78 points by the judges on the criteria of quality, value and packaging. The Saison is a new beer from the house of La Cotta Brewery and was created during the 10th year anniversary of the brewery. The beer has a gentle taste and has a touch of caramelized flavour that comes from the biological honey used in the preparation. The beer has a great Amber color and a very structured body which comes thanks to the use of Scottish Whisky yeast.

The beers at La Cotta Brewery are produced with natural methods and do not contain additives and aren’t pasteurized. The basic malts are either produced by them or chosen from the best suppliers. The brewery uses a high fermentation method with selected yeasts along with the refermentation technique in the bottle post the maturation in tank. The excellence and quality of the beers is due to the use of natural ingredients, the soil, the barley, malt and spring water, in addition to the purity of the Montefeltro air. These characteristics helps develop unique flavours, aromas and colors of the beers.

The company is located in Ca ‘Corsuccio a little town in a strategic position, in the heart of the historical Montefeltro between Urbino, Carpegna, San Leo.  From up there the eye can span on the underlying river Foglia and admire the scenic view it has to offer.