Philosophy

The winery's philosophy has always been to produce high quality wines that were an expression of terroir and in respect of the territory. The not too large size of the property (5 Ha planted with vines), allowed to carry on an almost "artisanal" work, thanks also to the constant presence in the vineyard of the operators, who have been working here for years. The presence of an archaeological site gives the estate a special charm, as if the property preserved in the soil secrets and knowledge, which it then returned in time through its fruits, thanks to the work done in full respect and in harmony with nature. Since 2009, the farm has chosen organic management. A key role in this choice was played by Dr. Mazzilli of Spevis, for whom the production of wine in organic form embraces the "global quality of wine," and is therefore the most natural and consonant expression of the product. According to this principle, the wine must satisfy organoleptic, health and economic aspects, which only with this form of cultivation can be achieved, in the safest and most intelligent way possible. The wine is racked into 225-l French oak barrels of 1st and 2nd passage where malolactic fermentation also takes place. The Sangiovese stays 12 months in tonneaux, the Cabernet 12/16 months in French oak barrels while the Merlot 18 months. After that period, the wines are bottled and aged for an additional 12 to 18 months or so before being put on the market. Faced with naturally vocated soils, as our winery's are believed to be, the cultivation of vines takes place naturally and almost spontaneously, where human intervention is a support to nature's work, without the use of aggressive or simplistic practices (such as the use of chemical fertilizers or herbicides). Plants with minimal intervention are enabled to spontaneously adapt to local soil and climate variability. Here, the uniqueness of the land is combined with the genius of humans, and viticulture becomes an expression of history, geography and culture, fostering a high territorial expression of the vineyard. The "bio" represents only a starting point toward more important goals, such as also eco-sustainability and respect for the environment; the design of the winery, with minimal environmental impact and also the elimination of plastic from the vineyard's growing materials, are part of this. The proximity to Bolgheri and the meeting with Michele Satta influenced the choice of vines planted. Our goal has always been to make quality wines, which after bottling are entrusted to the work of time for aging. Mrs. Pia used to say, "We put time and patience into refining them, we only ask you to wait for them." This is to signify that in addition to work, patience and time do the rest, and that to reach optimal quality our wines need long periods of aging in the bottle. Each vintage is different, and has its own cycle. Each year producing quality wines, it is a challenge both to assess the quantities to be produced, without resorting to forcing and cellar strategies, and to naturally enhance the organoleptic characteristics of each vintage. The winery in 2018 started a collaboration with Sant'Anna University of Pisa, and the Unipi Institute of Agricultural Entomology, for an experimental project related to biological control against the grapevine moth, through an antagonistic insect, which includes the inclusion of Casa Nocera wine as teaching material for the master's degree program.