The Walnut Farm & the Zero-Sulfur Soul

The story of Cà de Noci begins in 1970, when Vittorio Masini — a teacher of agriculture with a passion for vineyards — planted the first vines on the family estate near Reggio Emilia. The property had been home to a walnut forest for generations (hence the name Cà de Noci, "Walnut Farm"), and Vittorio saw in its rocky limestone soils the potential for something extraordinary. He chose not the international varieties that were sweeping through Italy in the 1970s, but autochthonous vines — local varieties that had been cultivated in Emilia-Romagna for centuries and that were slowly disappearing. Among these, he planted Spergola, Malbo Gentile, and rare ancient Lambrusco varieties — grapes that were at risk of extinction, that required patience and knowledge, and that spoke of the land in a way that Cabernet Sauvignon never could.

Between 1970 and 1976, Vittorio expanded the plantings, adding Malvasia and Moscato with the double cordon training systems typical of the era. The vines grew, the family tended them, and the estate produced grapes — but it was not yet a winery. The transformation came in 1993, when Vittorio's sons, Giovanni (a doctor in agriculture and oenology) and Alberto (an architect with a passion for viticulture), took over the direct management of the estate. They converted the vineyards to certified organic farming — one of the first in the region to do so — and began vinifying only their own grapes. That same year, in the garage below the family house, they produced their first bottle: a Classic Method sparkling wine made from Spergola, which they named Riserva dei Fratelli — "The Brothers' Reserve."

From the very beginning, Giovanni and Alberto made a radical choice: they would make wine without chemicals, without additives, and without added sulfur dioxide. This was not a marketing decision; it was a philosophical commitment rooted in their father's respect for the land and their own belief that the best wine comes from the healthiest grapes and the gentlest touch. They studied conventional enological techniques and rejected them — not because they were ignorant of them, but because they understood that these techniques were aimed not at respecting health but at mere preservation. To achieve the maximum expression of territory and vine, the work in the cellar cannot be invasive; it must follow the times and the natural evolution of the wine.

In 1998, the brothers built a proper winery and expanded their range. They began producing Querciole — a naturally re-fermented Spergola in the frizzante style — and Sottobosco, a dry, bottle-fermented Lambrusco that redefined what the region's most famous grape could achieve. That same year, they made their first passito from dried Moscato and Malvasia grapes: the Aresco. Since 2001, they have produced still wines for ageing — Gheppio and Notte di Luna — using only local varieties. In 2003, they added a hillside parcel in Broletto, where the chalky soils of the Apennines allowed them to plant more ancient varieties: Sgavetta and Malbo Gentile. In 2012, these young vines inspired Tre Dame, their first rosé. In 2014, an early harvest of Malvasia Aromatica gave birth to Le Rose. Every year, small experimental vinifications help the brothers understand and give better value to the characteristics of their indigenous vines.

At Cà de Noci, the winemaking philosophy is radical in its simplicity: the natural expression of each vintage, without preservatives or added sulfites, but with the care of maceration and the use of indigenous yeasts cultivated at every harvest. From the very first vintage in 1993, Giovanni and Alberto experimented with making wine without chemicals, and this has been the path ever since. The cellar work is not invasive; it follows the times and the natural evolution of the wine. The goal is not to dominate the grape but to guide it — to extract the polyphenols that will naturally preserve the characteristics of the vine, to allow the indigenous yeasts to ferment the must, and to let the wine find its own balance in the vessel where it ages.

The first yeast at Cà de Noci is the result of studies and the desire for naturalness matured over more than 25 years of work. It is cultivated every year with the first ripe bunches — a living culture that is passed from vintage to vintage, adapting to the conditions of the year, the health of the grapes, and the microclimate of the cellar. The selection of perfectly healthy grapes allows the Masini brothers to vinify without using sulfur dioxide, leaving the skins in maceration with the must for days during indigenous fermentation. The sparkling wines are and will be obtained only by natural fermentation in the bottle — never by forced carbonation, never by the Charmat method. The must for the second fermentation comes from the same grapes as the base wines and is kept chilled until bottling.

"Riserva dei Fratelli / De.Fratelli" — The Classic Method Spergola: The Riserva dei Fratelli is Cà de Noci's founding wine and its most prestigious sparkling — a metodo classico (traditional method) made from 100% Spergola Emiliana, the grape that has defined the estate since 1970. The vines are now 50 years old, planted on silty-clay soils at 150 meters altitude with west exposure. The grapes are hand-harvested and given an overnight rest in the cool outside air, then gently pressed with brief skin contact. The base wine is fermented with indigenous yeasts, then bottled with its own lees for the second fermentation — no dosage, no added sugar, no sulfur. The wine ages on its lees for 36–48 months before disgorgement, developing extraordinary complexity, toasted notes, and a savoury, vinous character that is unmistakably natural. In the glass, it is pale gold with fine, persistent bubbles. The nose offers citrus, green apple, white flowers, and a distinct mineral note. The palate is light to medium-bodied, with crisp acidity, a creamy texture from the lees, and a long, complex, savoury finish. It is a wine of both immediate pleasure and contemplative depth — proof that Spergola, treated with patience and respect, can produce sparkling wine of world-class quality. Serve well chilled at 8–10°C. Age 5–10 years. ~€28–€38 / ~$30–$42 USD.

"Querciole" — The Frizzante Spergola: The Querciole is Cà de Noci's most accessible and joyful sparkling — a frizzante (lightly sparkling) made from 100% Spergola through natural re-fermentation in the bottle. While the Riserva dei Fratelli follows the traditional method with extended lees ageing, the Querciole is a more immediate, playful expression of the same grape — bottled with must from the same harvest to trigger a natural secondary fermentation, then aged for a shorter period. It is unfiltered, so it may throw sediment — a mark of its natural, unmediated character. In the glass, it is pale straw with gentle, lively bubbles. The nose offers fresh apple, pear, citrus, and a hint of herbs. The palate is light-bodied, with vibrant acidity, a gentle mousse, and a long, refreshing, fruity finish. It is the perfect introduction to the Cà de Noci style — natural, alive, and deeply satisfying. Serve at 10–12°C. Drink young. ~€18–€26 / ~$20–$28 USD.

"Notte di Luna" — The Skin-Contact White: The Notte di Luna is Cà de Noci's most complex and boundary-pushing white — a cuvée of Moscato Giallo, Spergola, and Malvasia di Candia Aromatica that undergoes five days of skin fermentation and is then aged for 12 months in large wooden barrels (botti). The Masini brothers were among the first in Italy to give their white grapes extended skin contact, and the Notte di Luna is the testament to their vision — a wine that transforms the aromatic potential of these indigenous varieties into something structured, tannic, and deeply savoury. In the glass, it is copper-hued — the color of moonlight on ancient stone. The nose offers yellow and orange stone fruits, balsamic notes, and earthy undertones. The palate is where things get truly exciting: the Malvasia and Moscato showcase their full power and intensity, framed by Spergola's vibrant acidity, which provides structure and balance. The texture is velvety, dense, and juicy. It is a wine of enormous potential, even more enjoyable in large glasses than in traditional white wine glasses. Serve at 11–13°C. Age 5–10 years. ~€26–€36 / ~$28–$40 USD.

"Gheppio" — The Barrel-Aged Red (Now Brine d'Aprile): The Gheppio was long the dark-berried, powerful, juicy yet elegant cuvée of Cà de Noci — primarily based on an old planting of Cabernet Sauvignon vines, with Malbo Gentile and Sgavetta. Unfortunately, the Cabernet Sauvignon fell victim to the American grapevine leafhopper, which wiped it out completely in just a few weeks. In 2020, the Masini brothers introduced Brine d'Aprile as the successor — a profound and full-bodied red made from Malbo Gentile (the excellent variety exclusively cultivated in Emilia-Romagna, planted in 2003 on a hillside at 150–230 meters in clay soils enriched with sand and chalk) and Marzemino (immortalized by Don Giovanni in Mozart's opera: "Versa il vino. Eccelente Marzemino."). After 12 months in oak and acacia barrels, the two varieties combine to create a wine characterized by dark, juicy fruit, delicate exotic spices, and earthy notes. Despite its low alcohol content, it boasts remarkable depth. In the glass, it is deep ruby with garnet reflections. The nose offers blackberry, plum, spice, and earth. The palate is medium to full-bodied, with soft tannins, vibrant acidity, and a long, savoury, complex finish. Serve at 16–18°C. Age 5–10 years. ~€22–€32 / ~$24–$36 USD.

"Sottobosco" — The Lambrusco of the Undergrowth: The Sottobosco is Cà de Noci's most evocative and terroir-driven red — a dry, bottle-fermented frizzante made from Lambrusco di Montericco, Sgavetta, Malbo Gentile, and Lambrusco Grasparossa. The name means "undergrowth," and it is fitting: the wine seems packed with fruits-of-the-forest and has a wonderfully leafy, mulchy savouriness that speaks of the wild, uncultivated corners of the estate. The grapes are macerated for 10 days on their skins, then naturally re-fermented in the bottle to produce a dry, frizzante wine. It is unfiltered and may have sediment. Because the Masini brothers are not in one of the delineated zones for DOC Lambrusco, the wine is simply vino da tavola — but it is a table wine of extraordinary quality and character. In the glass, it is medium ruby with a slight haze. The nose offers wild berry, forest floor, herbs, and a distinct earthy minerality. The palate is light to medium-bodied, with gentle tannins, vibrant acidity, and a long, savoury, refreshing finish. It should be served at cellar temperature (13–14°C) and poured somewhat gently. Enjoy with fatty meats and dry sausages — the classic pairing of Emilia. ~€18–€26 / ~$20–$28 USD.

"Tre Dame" — The Rosé of Three Ladies: The Tre Dame is Cà de Noci's most charming and delicate rosé — made mainly from Sgavetta, Termarina, and other indigenous grape varieties from the Broletto hillside parcel, where the chalky soils of the Apennines give the wine its distinctive minerality and freshness. The name "Three Ladies" evokes the three demijohns in which the first vintage was made in 2012 — a small, experimental production that captured the imagination of the brothers and became a permanent part of the portfolio. The wine undergoes natural secondary fermentation in the bottle, lasting for 3 months after bottling, followed by at least 2 months of bottle fining. In the glass, it is pale salmon with copper reflections. The nose offers wild strawberry, rose petal, citrus, and herbs. The palate is light-bodied, with crisp acidity, gentle texture, and a long, refreshing, fruity finish. It is a wine of elegance and simplicity — the perfect companion to light dishes, salads, or simply an afternoon in the garden. Serve at 10–12°C. Drink young. ~€18–€26 / ~$20–$28 USD.

"Le Rose" — The Early Harvest Sparkling: The Le Rose is Cà de Noci's most delicate and ethereal sparkling — made from an early harvest of Malvasia Aromatica, which gives the wine a lighter body, higher acidity, and a more floral, perfumed character than the later-harvested Notte di Luna. Born in 2014 from an experiment in early picking, the Le Rose has become a beloved part of the portfolio — a wine that captures the fragrant, aromatic potential of Malvasia in its most youthful, vibrant expression. The wine undergoes natural fermentation in the bottle, developing gentle bubbles and a complex, evolving character. In the glass, it is pale gold with fine, persistent bubbles. The nose offers orange blossom, jasmine, citrus, and a hint of spice. The palate is light-bodied, with crisp acidity, a delicate mousse, and a long, floral, elegant finish. Serve well chilled at 8–10°C. Drink young. ~€20–€28 / ~$22–$30 USD.

"Aresco" — The Passito of Dried Grapes: The Aresco is Cà de Noci's most luscious and contemplative sweet wine — a passito made from Moscato, Malvasia Aromatica, and Spergola, produced for the first time in 1998. The grapes are harvested extra-ripe and dried for three months in a wooden drying room (a traditional appassimento process) to concentrate sugars, flavors, and aromas. The dried grapes are then gently pressed and fermented slowly, with ageing in barrels to develop complexity and depth. In the glass, it is deep amber with golden reflections. The nose offers dried apricot, orange peel, honey, almond, and a distinct floral perfume. The palate is medium to full-bodied, with rich sweetness balanced by vibrant acidity, a velvety texture, and a long, complex, honeyed finish. It is a wine for dessert, for cheese, for contemplation — a wine that proves Emilia can produce sweet wines of genuine depth and character. Serve at 10–12°C. Age 10–20 years. ~€24–€34 / ~$26–$38 USD.

"Kyathos" — The Amphora-Aged Expression: The Kyathos is Cà de Noci's most ancient and experimental wine — named after the Greek drinking cup, a vessel of deep history and ritual. The red version is made from Sgavetta with prolonged maceration, then aged for 6 months in unglazed terracotta amphorae (giare di terracotta non vetrificate), which allow for micro-oxygenation and the development of earthy, mineral notes without the influence of wood. The white version is made from Spergola, destemmed and macerated for 25 days before spending 6 months in amphora — deep, with pithy tannins and real rounded fruit. In the glass, the red is violet-purple with intense color, offering notes of herbs, ripe fruit, and a lively, pleasant drinkability. The white is amber-gold with a slight haze, offering pithy tannins, rounded fruit, and a savoury, mineral finish. Both are wines that connect the ancient winemaking traditions of the Mediterranean with the indigenous grapes of Emilia — a bridge between past and present, between Greece and Italy, between clay and vine. Serve at 14–16°C (red) or 12–14°C (white). Drink within 2–3 years. ~€22–€30 / ~$24–$32 USD.

Vessels & The Cellar: The Cà de Noci cellar is a place of both tradition and innovation — a space where ancient techniques meet modern understanding. The winery, built in 1998, is equipped with open vats with floating lids that adapt to the quantity harvested each year; manual presses that gently extract the must without breaking the seeds or stems; wood barrels of various sizes (from 500-liter botti to smaller barriques) for ageing; and unglazed terracotta amphorae for the Kyathos line. The sparkling wines are bottled with must from the same grapes as the base wines, kept chilled until bottling, and naturally re-fermented in the bottle — no forced carbonation, no Charmat method, no added yeast or sugar. All wines are aged without filtration or fining. The cellar is cool, dark, and humid — the perfect environment for the slow, patient transformation of grape into wine. There is no rush, no forcing, no manipulation — just the natural evolution of the must, guided by the indigenous yeasts and the passage of time.