In 1978 Valerio and Paolo decided to take over the first farm run by their grandfather Mario, creating Tenuta Casali. Wine in Romagna is a family affair and their passion is passed on quickly to their children. Today both in the vineyard and in the winery they work with Silvia, Francesco and Daniele.
This mix of traditions and new visions allows us to keep our roots firmly attached to the land, but at the same time to test new roads for an increasingly natural, good wine, able to tell the essence of a unique terroir.
On a total area of 60 hectares, our 20 hectares of vineyards are located in the most suitable parcels for soil quality, sun exposure and microclimate. They are located on the lands of ancient river terraces, enjoying a strong diurnal and seasonal temperature variations, which assure the wines great intensity of aromas and flavors.
For younger wines, gravel soils have been chosen that give freshness and minerality. On the other hand, vineyards producing grapes which the grapes destined for long-aging bottles are found on soils rich in white clay and limestone, which ensure the wines a very refined tannins pattern and a well-integrated acid incidence.
In the four terroirs – Baruccia, Palazzina, Galassino and Le Grete – we grow the grapes of Sangiovese, Albana, Famoso, Trebbiano, Terrano and Cabernet Sauvignon, the only non-native grape that has now has become part of the Romagna’s production. The vineyards are located in the Romagna Doc production area, within the San Vicinio sub-area, in the worderful Savio Valley.
The wine making choices respond to the needs of each individual farm, vine variety and to a precise idea of wine refined over time through trials, tastings and experiments. The hand-picked grapes arrive inside our cellar where they are immediately vinified.
Time is an essential ingredient for making great wines. For us it is a golden rule valid both in the vineyard and in the cellar, where thanks to the advice of the oenologist Emiliano Falsini we release the purest aromas and flavors from each individual grape, reducing interventions to the minimum need. In the ancient underground cellar used for aging the great reds rest for years in large barrels and in barriques before a further stop in the bottle.