Il Casale Winery
Casale winery is located in San Gimignano between the Chianti area of Siena and Volterra. The company’s origins start from 1770, there is even a book with all the crops from that date until 1915. The winery has always applied the organic and biodynamic cultivation method since 1980 and certified since 1995 by Demeter and Codex. The vines are sown with alternating stakes with a mixture of 40 essences (including rocket) that will be over-crushed at the time of maximum flowering, at the same time the following day the 500p preparation is given to favor the metabolization of the underground plants through the strengthening of the microbial flora of the land. The vine, but all the plants take advantage of this technique, because they manage to synthesize the famous resveratrol. In the cellar the vinification processes take place only with indigenous yeasts, only by controlling the temperature, in temperature-controlled tanks, which does not exceed 18/20 gr. For whites and 25 gr. For reds, aging continues in steel for the first time and then with clean wine with refining in large chestnut barrels from 20 to 37 hl to not give the wine a too intense note of wood but preserve the original fruit; also the cellar with the barrels is temperature controlled.
Casale winery is located in San Gimignano between the Chianti area of Siena and Volterra. The company’s origins start from 1770, there is even a book with all the crops from that date until 1915. The winery has always applied the organic and biodynamic cultivation method since 1980 and certified since 1995 by Demeter and Codex. The vines are sown with alternating stakes with a mixture of 40 essences (including rocket) that will be over-crushed at the time of maximum flowering, at the same time the following day the 500p preparation is given to favor the metabolization of the underground plants through the strengthening of the microbial flora of the land. The vine, but all the plants take advantage of this technique, because they manage to synthesize the famous resveratrol. In the cellar the vinification processes take place only with indigenous yeasts, only by controlling the temperature, in temperature-controlled tanks, which does not exceed 18/20 gr. For whites and 25 gr. For reds, aging continues in steel for the first time and then with clean wine with refining in large chestnut barrels from 20 to 37 hl to not give the wine a too intense note of wood but preserve the original fruit; also the cellar with the barrels is temperature controlled.
