Cà

This wine represents the highest expression of our territory, so Ca' as a house, as a land and as a love for the place where we live and work. We select by hand, only the best grapes and we vinify them separately according to the variations of the soil to better express all the nuances of the vineyard. The microclimatic conditions, the nature of the soil, the significant temperature ranges, give this Merlot in purity "uniqueness".

Grape variety: Merlot.
- Yield: 3.5 t/ha
- Soil: calcareous, rich in pebbles and poor forcing the vine to deepen its roots in search of minerals "hidden" that give elegance and austerity to the wine Ca. 
- Treatments: Vegetable fertilizations of biological origin. No chemical fertilizers or herbicides are used.
- Vinification: Maceration on the skins for 25 days at a temperature between 22-27 ° in cement barrels. Once the racking has taken place, the start of malolactic fermentation is naturally stimulated, always in cement casks. 
Aging in cask: 24 months of which 15 months in 300 litre barrels of French wood, plus another 7 months of rest in cement casks. 
- Aging in bottle for 24 months.
- Bottling: without clarification and filtration.
- Analytical data: alcohol 13,50% vol, total SO2 32/50 mg/l.
- Organoleptic aspects: dark ruby red colour. Equipped with fine scents of cassis, morello cherry, rosemary, musk and mineral scents, the palate develops elegant and intense thanks to silky tannins, freshness and flavor until the longest mineral finish.

The vineyards of Podere Fedespina are located in Lunigiana. Our wines, Fedespina, Pinot Noir from 50-year-old vines, Bianco, a blend of Durella, Vermentino, Chardonnay, Ca', Merlot, and Spinorosso, Merlot, and Ciliegiolo and Vermentino Nero are produced naturally, without the use of chemical fertilizers, herbicides, clarifications, and filtrations. The yields are low; we select healthy and rich bunches, creating wines with a minimum level of sulfites, structure, freshness, elegance, and quality. In the vineyard, no herbicides or herbicides are used, and manual care is taken, with the utmost respect for the environment.

In the cellar, the grapes are destemmed and gently pressed so that some of the berries go whole into the barrel. The soft pressing is followed by gentle pumping over and punching down to extract only the noblest part of the tannins. We use concrete barrels for alcoholic and malolactic fermentations. Special attention is given to the choice of wood for the barriques, from which we seek stability rather than flavor. We use 300-liter barrels made of French wood with different seasons and toasting levels. The low use of sulfur extends all the way to the bottle. This is because we want our wines to be not only good but also digestible and healthy.