Winery
Wine, as it used to be.
Casè was founded in 1998 on the hills of the Trebbia Valley, born from the the passion of Alberto Anguissola and his love for wine making and agriculture. A life dedicated to the rediscovery of the flavors of the past with the aim of carrying on the tradition of local wine.
Today Casè produces natural wines respecting the environment, without using industrial additives either in the vineyard or in the cellar. The wines made in this way express the territory and the vintage, which is why they are different and unique every year.
Philosophy
Are we talking about “organic” or “biodynamic” wine? Not exactly. Currently the biological and biodynamic certifications mainly regulate the use of synthetic chemical products in the vineyard, and do not consider all the processes applicable to winemaking.
Although we have obtained organic certification, we don’t really care how our wines are formally classified. What matters most to us is making wine with the utmost care, practicing traditional forms of viticulture under the banner of the four cornerstones of our philosophy: health, tradition, diversity and fun.
We at Casè have always adopted this philosophy throughout the wine life cycle, from planting new vineyards to bottling, passing through harvesting, vinification and ageing.
Vinification
Spontaneous fermentations are carried out in the cellar exclusively with indigenous yeasts and without adding chemical additives and sugars, to leave the organoleptic characteristics of the grapes intact during all stages of wine making. The level of sulphites in our wines is among the lowest on the market.
Furthermore, our wines are not clarified or filtered. This is important to preserve their authenticity.
Alcoholic fermentation is completed with maceration on the skins, even for white wines, because this technique was traditionally adopted in the past by local winemakers, and because we believe it can accentuate flavors and enhance the character of the wine.
Our wines are generally aged in steel, in some cases in the traditional cement tanks from the 50s and 70s and, in the case of our Pinot Noir, in small oak barrels.
