Leonardo Montà founded La Palazzina Winery in 1986. The first vintage bottled was in 1999. The estate, anchored by a Seventeenth Century manor, has been in Leonardo's family since the early 1930s. Leonardo's grandmother, Maria, worked in the vineyard together with her husband Carlo, it was she who taught Leonardo the craft of winemaking. Now, with his son, Paolo Montà, Leonardo works both in the cellar and the vineyards. Leonardo's daughter, Francesca, a graphic designer, creates the La Palazzina labels.

La Palazzina vineyard extends 3.5 hectares over the hills of Roasio (2 hectares around the winery), Brusnengo (0.6 hectares) and Casa del Bosco (0.9 hectares) at between 300 to 400 meters above sea level. Vines range from 10 to 60 years old. Not too long ago, a massive, dormant volcano, called "Supervulcano della Valsesia," was discovered under the surface of the Valsesia region. The volcanic origin of the vineyard's soil is a critical foundation to the wines of La Palazzina.

They avoid chemical fertilizers, instead using manure and humus, as well as chemical weeding. They instead allow the vegetation to grow spontaneously, performing a single mowing during the summer. In the cellar, they begin with a gentle destemming and crushing of the grapes in concrete, steel, and wooden vats followed by whole-cluster fermentation. The yeasts employed include selected commercial strains and indigenous ones. Wines are racked into wooden barrels. The wine undergoes no form of stabilization; it is neither filtered nor clarified using fining agents. They rely solely on natural decantation via sedimentation between rackings, and the only addition made is a small amount of sulfur dioxide.