La Casetta Winery
Casetta Winery born in between Imperia and Savona, and is currently led by Giada, representing the third generation, who, like her predecessors, strongly believes in natural viticulture with products that are the result of the land they cultivate.
The estate covers an area of 4 hectares of very old vineyards (arranged in terraces, the typical “fasce”) and olive groves (Taggiasca cultivar) located on the sunny hills of Ranzo at an altitude of 400 meters above sea level. It is a place immersed in the Arroscia Valley, with the intention of not breaking the delicate connection with the past and the tradition of the Ligurian hills, striving to maintain the typical characteristics of the products as much as possible.
The property boasts over 12,000 vines of Pigato, Vermentino, Rossese, Ormeasco, and Granaccia, which are worked in the traditional way, respecting the environment without the use of synthetic products in the vineyard and in the cellar, in accordance with the varietal. Only grape must is used, along with skin maceration, spontaneous fermentations with native yeasts, and aging in steel.
Casetta Winery born in between Imperia and Savona, and is currently led by Giada, representing the third generation, who, like her predecessors, strongly believes in natural viticulture with products that are the result of the land they cultivate.
The estate covers an area of 4 hectares of very old vineyards (arranged in terraces, the typical “fasce”) and olive groves (Taggiasca cultivar) located on the sunny hills of Ranzo at an altitude of 400 meters above sea level. It is a place immersed in the Arroscia Valley, with the intention of not breaking the delicate connection with the past and the tradition of the Ligurian hills, striving to maintain the typical characteristics of the products as much as possible.
The property boasts over 12,000 vines of Pigato, Vermentino, Rossese, Ormeasco, and Granaccia, which are worked in the traditional way, respecting the environment without the use of synthetic products in the vineyard and in the cellar, in accordance with the varietal. Only grape must is used, along with skin maceration, spontaneous fermentations with native yeasts, and aging in steel.
