Producer: Domaine Casé

Alberto Anguissola

Where?

Emilia-Romagna is a vast, historic wine-growing region where family vineyards and small-scale production have long predominated. This tradition is still alive, as evidenced by the large number of indigenous grape varieties. It was in the hills of Val Trebbia that Alberto Anguissola, a native of the region, founded his Casè estate in 1998. He began by planting one hectare of Pinot Noir around his grandparents' old country house; over the years, he expanded the estate, either by planting new vines or by reclaiming old plots in the region. His passion for winemaking, but also for the kind of life and society that this traditional viticultural model entails, drives him. He trained with the region's most experienced winemakers, and the desire to make wine has remained with him ever since.

Terroir, plots, and grape varieties

The vineyard's clay-limestone soils are very fertile. The contrasting climate, sunny and warm in summer with cool winters, is ideal for vines. The plots are located at an altitude of over 600 meters and are planted (often interplanted) with traditional grape varieties such as Barbera, Bonarda, Croatina, Malvasia, Ortrugo, and Moscato, as well as Pinot Noir and Marsanne, planted by Alberto when the estate was founded. The vines he gradually acquired are around sixty years old.

Growing Methods

Alberto's work is a return to his roots, aiming to rediscover the true tastes of wine and eschewing the sanitization inherent in the modern world. Co-planting has always been a common practice in Emilia-Romagna, and Alberto continues it. Committed to obtaining healthy grapes at harvest, he strives to keep the land healthy for nature and for humankind. He does not allow any synthetic products in the vineyards.

Vinification

Just as in the vineyard, no synthetic products are used in the winery. The Casè estate has chosen to respect tradition even in the winemaking process by practicing moderate skin maceration, a local specialty. The search for ancient techniques is dear to Alberto, who is happy to use large wooden barrels for fermentation: a technique over two thousand years old, already described by Strabo in the 1st century BC.

The Wines

The Casè estate's wines are straightforward, lively, and vibrant, deeply rooted in their terroir and their region. The magnificent orange Casèbianco (macerated white) is a perfect example. These are wines made for the table and for enjoyment.