Cà de Noci (Azienda Agricola Cà de Noci)

Founders / Owners: Giovanni and Alberto Masini
Established: Early 1990s
Location: Quattro Castella, Emilia-Romagna, Italy
Address: Via Fratelli Bandiera 1/2, 42020 Quattro Castella (RE), Italy
Telephone: +39 0522 889855
Fax: +39 0522 282321
Email: info@cadenoci.it
Vineyard Area: Approximately 5 hectares
Certification: Certified Organic (since 1993)
Soil Composition: Limestone-rich loam and clay
Climate: Transitional zone between the Apennine foothills and Po Valley; moderate rainfall and warm summers

Overview

Cà de Noci is a family-run organic estate located in the rolling hills of Emilia-Romagna. Founded by brothers Giovanni and Alberto Masini, the winery is dedicated to preserving and expressing the authenticity of local grape varieties through minimal-intervention winemaking. Since its founding in the early 1990s, Cà de Noci has been among the pioneers of natural and organic wine production in the region.

The Masini family’s approach is deeply ecological, focusing on the biodiversity of their land and the recovery of forgotten indigenous grape varieties. Their wines are known for their vitality, precision, and purity—wines that express both soil and season without compromise.

Viticulture

• Farming Philosophy: 100% organic; no synthetic herbicides, fertilizers, or pesticides. Copper and sulfur are used only in minimal quantities.

• Soil Management: Permanent ground cover with natural grasses and legumes to maintain soil structure and microbial life.

• Irrigation: None (dry farming).

• Vineyard Age: Mix of older vines (planted in the 1970s) and newer plots established in the 2000s and 2010s.

• Varieties Cultivated:

  • White: Spergola, Malvasia di Candia, and Trebbiano

  • Red: Malbo Gentile, Sgavetta, and Lambrusco Montericco

• Yield Management: Low yields to ensure full phenolic ripeness and concentrated aromatics.

• Harvest: Manual harvesting in small crates with on-site selection.

Winemaking

• Fermentation: Spontaneous fermentation with native yeasts.

• Vinification: Minimal intervention, no temperature control, no added enzymes or nutrients.

• Maceration: Varies by cuvée—short for sparkling wines, extended for skin-contact whites and reds.

• Aging: Conducted in neutral oak barrels, stainless steel, or fiberglass tanks depending on the style.

• Filtration and Fining: None; wines are bottled unfiltered to preserve natural character.

• Sulfur Use: Minimal or zero additions; total SO₂ typically below 30 mg/L.

Portfolio

• Sparkling Wines (Rifermentati in Bottiglia):

  • Querciole – Dry Spergola Pet-Nat

  • Sottobosco – Natural sparkling red (Lambrusco-based)

  • Riserva dei Fratelli – Traditional-method sparkling from old-vine Spergola

• Still Wines:

  • Notte di Luna – Extended skin-contact white

  • Le Rose – Rosé from local varietals

  • Tre Dame – Aromatic white blend

  • Gheppio – Red blend with Malbo Gentile and Sgavetta

All wines are produced from estate-grown grapes, fermented with natural yeasts, and bottled with minimal intervention.

Philosophy

Cà de Noci operates on the belief that great wine is an agricultural product, not an industrial one. Their goal is to translate the natural equilibrium of their vineyards into every bottle. The winery’s hallmark is its revival of indigenous grape varieties and commitment to authenticity, crafting wines that bridge tradition and modern sensibility.

Every vintage is treated as a living expression of the land — not standardized, but celebrated for its individuality.