Terracanta Winery
Terracanta Winery born in Ardea, just a stone’s throw away from the eternal city of Rome, as the result of the project, vision, and shared ideas of Carlo and Lucia. They have been managing the Ceglia organic and biodynamic farm for about 10 years, spanning across 15 fertile hectares where vineyards harmoniously coexist with kiwi and olive trees.
The territory of Terracanta is characterized by volcanic soil enriched with lava flows, devoid of calcium but rich in potassium, a crucial element for sugar development. The unirrigated vineyard is a blend of malvasia, trebbiano, cacchione, and montepulciano grapes, with their roots reaching deep into a mixture of clay, sand, and loam before penetrating the subsoil dominated by tuff. This imparts a unique richness of minerals and salinity to the fruit, a result of the volcanic nature of the soil.
The journey of Terracanta began over half a century ago in 1959 when Vincenzo Ceglia, Carlo’s grandfather, decided to retire to the Roman countryside, giving life to this beautiful reality. The generational transition took place in the 1980s when Angelina, Vincenzo’s daughter, took the reins of the farm. Her choice was to diversify the crops by introducing kiwi cultivation while maintaining four hectares of vineyards. However, the use of chemical fertilizers and pesticides did not yield the desired results, and the product quality suffered.
It was at this point that Angelina, driven by a new and revolutionary vision, decided to change course, enthusiastically embracing Rudolf Steiner’s biodynamic method. She understood the fundamental importance of rejuvenating the poisoned land and devoted herself passionately to sowing a blend of 25 different types of herbs, manually preparing biodynamic compounds, and adopting a more delicate and respectful approach to the soil.
Today, Carlo and Lucia, heirs to this noble tradition, have upheld the biodynamic choice, giving rise to Cantina Terracanta in 2019. Here, they produce natural wines through spontaneous fermentation, extra virgin olive oil, and kiwi fruit. These products are the fruits of their harmonious collaboration with nature within their “Steinerian ecosystem.”
Terracanta Winery born in Ardea, just a stone’s throw away from the eternal city of Rome, as the result of the project, vision, and shared ideas of Carlo and Lucia. They have been managing the Ceglia organic and biodynamic farm for about 10 years, spanning across 15 fertile hectares where vineyards harmoniously coexist with kiwi and olive trees.
The territory of Terracanta is characterized by volcanic soil enriched with lava flows, devoid of calcium but rich in potassium, a crucial element for sugar development. The unirrigated vineyard is a blend of malvasia, trebbiano, cacchione, and montepulciano grapes, with their roots reaching deep into a mixture of clay, sand, and loam before penetrating the subsoil dominated by tuff. This imparts a unique richness of minerals and salinity to the fruit, a result of the volcanic nature of the soil.
The journey of Terracanta began over half a century ago in 1959 when Vincenzo Ceglia, Carlo’s grandfather, decided to retire to the Roman countryside, giving life to this beautiful reality. The generational transition took place in the 1980s when Angelina, Vincenzo’s daughter, took the reins of the farm. Her choice was to diversify the crops by introducing kiwi cultivation while maintaining four hectares of vineyards. However, the use of chemical fertilizers and pesticides did not yield the desired results, and the product quality suffered.
It was at this point that Angelina, driven by a new and revolutionary vision, decided to change course, enthusiastically embracing Rudolf Steiner’s biodynamic method. She understood the fundamental importance of rejuvenating the poisoned land and devoted herself passionately to sowing a blend of 25 different types of herbs, manually preparing biodynamic compounds, and adopting a more delicate and respectful approach to the soil.
Today, Carlo and Lucia, heirs to this noble tradition, have upheld the biodynamic choice, giving rise to Cantina Terracanta in 2019. Here, they produce natural wines through spontaneous fermentation, extra virgin olive oil, and kiwi fruit. These products are the fruits of their harmonious collaboration with nature within their “Steinerian ecosystem.”
