Who we are
Love for our land, respect for nature and its
seasons, research into the best technology, and a
desire to experiment and create emotions sipafter-
sip are the ingredients of Tenuta Casali
wines. Founded by Valerio and Paolo in 1978 – to
carry on a vision that started with their
grandfather Mario’s small farm in the hills of
Mercato Saraceno in 1940 – the family-run
business now covers an area of 50 hectares and is
driven by the enthusiasm of a new generation:
Silvia, Francesco, and Daniele. The 20 hectares of
vineyards lie on an old fluvial terrace with
underlying layers of gravel and benefit from the
significant difference between daytime and nighttime
temperatures, which gives the wines their
intense flavour and aroma. Vinification and aging
take place in the family wine cellar, which is
equipped with solar panels.
Native Grapes
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 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/Mercato Saraceno sub-area, in the worderful Savio Valley.
Quality and time
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.
