Soil: Limestone and clay
Vines: 37 years old
Vinification: Fermentation in vats. Skin maceration for 3 days. Natural secondary fermentation in bottle.
"Cà de Noci was established in 1993 by the brothers Giovanni and Alberto Masini on their family’s estate near Reggio Emilia. For more than thirty years, the family has had a walnut forest on the property (hence the name “Walnut Farm”). In the 700’s the province of Emilia Romagna was known to have over 100 different grape varieties. The Masinis wanted to plant local traditional grapes that were slowly disappearing, among them the Spergola, Malbo Gentile and Montericco grapes."
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