Ca di Noci

Inserted into stoney and silty hillsides along the valley of the Crostolo stream, the vines find themselves planted amongst walnut trees. The plot was chosen by Vittorio, father of brothers Alberto and Giovanni, during the 1970s. The brothers began making wine on the family estate in 1993 and converted to Biodynamic practices, focusing on autochthonous grape varieties – Spergola, Malbo Gentile, Sgavetta and Montericco.

Only indigenous yeasts are used and grapes are meticulously hand-picked followed by a careful pressing in the coolest hours of the morning. Working without the use of chemical fertilisers and pesticides in their vineyards, the philosophy of the winery is to reduce every impact of their activity on the ecosystem.

A riff on traditional grapes but taken in their own way, the wines cut through the fat of the classic Emilian cuisine, like Parma ham, Ragu and mountains of lovely Pasta. They are wines for the table, with the health of the drinker and the longevity of our ecosystem laid out as a centrepiece.

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