“It takes four seasons for a bunch to grow and ripen. Four elements are necessary to form the character of a wine: the nourishing earth, the air of the country, the formative water and the alcoholic fire.”
The belief that good wine is “born” first and foremost in the vineyard has led the company to put particular effort into caring for the vine, especially in reducing production per vine, in order to obtain a wine with more structure and elegance. The grapes, harvested at the right time by hand, are immediately entrusted to the attentive e patient cellar practices.
The company’s position protects the vineyards from the freezing north winds.
The vineyards are tempered by the sea breeze and enjoy excellent conditions day-night temperature range. Warm days and cool nights as well as high brightness during the growing season give our grapes unique characteristics.
Through the study and analysis of the territories (zoning) we have selected the best quality of our wine production.
With zoning we managed to obtain the information necessary to map our vineyards and develop the strategies necessary to improve the quality of the wine.
Each individual soil is vinified separately.
Another specialization, for which the company is well renowned, is fruit cultivation. The orchards are of cherries, apricots, plums, peaches and apples.
S. Cassella, traditionally, sells fresh fruit directly to the consumer (Km0) in its shops; in doing so it can allow the fruit to ripen for as long as possible on the plant, thus giving flavors and aromas of the past.
The different varieties and graduated maturations guarantee production from mid-May to mid-September.
Thanks to its variety of fruit trees, Santa Cassella manages to create tasty jams without artificial preservatives and with intense flavors of ripe fruit.
The jams we produce are:
The company activity is completed by the production of a fine extra virgin olive oil obtained from the daily pressing of our olives (Mignola, Leccino and Raggia) harvested at the right level of ripeness. It is strongly recommended for its digestibility.
Santa Cassella produces two grappas: Donna Angela and Donna Eleonora, derived from the distillation of the pomace of the grapes which give rise to two of the best wines of the company, awarded in the best national and international competitions. They maintain the typical characteristic aroma of the Malvasia grape of Donna Angela wine and of the Chardonnay of Donna Eleonora.
To the typical aroma of the grapes from which Donna grappa is obtained
Eleonora adds a light spiciness derived from
this grappa remains in oak barriques for 12 months.
S. Cassella grappas are soft and harmonious. In the mouth they are very round.
Alcohol content: 40%