Four Generations of Val Tidone
Ca' Nova Gualdana is the organic wine estate of the Gualdana family, nestled in the picturesque Val Tidone, in the province of Piacenza, Emilia-Romagna. It is a story that began in 1920 when the Gualdana family acquired the property named "Ca' Nova" on the hills of Pianello Val Tidone. For decades, the land was dedicated almost exclusively to cereal farming; only a small portion was reserved for viticulture. It was not until the late 1950s that brothers Giuseppe (Pinà) and Carlo (Carlein) began to expand the vineyard area. But the decisive turning point came in the late 1980s, when Carlo's son Giovanni made the bold decision to dedicate the family's efforts entirely to the vine, expanding the estate to its current 9 hectares. Today, Giovanni is joined by his children Luca, Andrea, and Alice — all bound indissolubly to the hills where they grew up, carrying forward a vision of organic, natural winemaking that honors both tradition and terroir.
From Cereals to the Vine
The story of Ca' Nova Gualdana is a story of patience, of land, and of a family's unwavering commitment to a place. In 1920, the Gualdana family acquired the property they named "Ca' Nova" — the "New House" — situated on the rolling hills of Pianello Val Tidone, in the province of Piacenza, in the heart of Emilia-Romagna. At that time, the land was almost exclusively dedicated to cereal farming and open fields; only a tiny parcel was reserved for the vine. Wine was not yet the family's destiny — it was a sideline, a small part of a broader agricultural life.
It was in the late 1950s that the first shift occurred. Brothers Giuseppe, known as Pinà, and Carlo, known as Carlein, who then guided the family enterprise, began to increase the area under vine. But viticulture remained secondary to cereal production for another three decades. The true transformation came in the late 1980s, driven by the determination of Giovanni, Carlo's son. Giovanni made the pivotal decision to dedicate the family's efforts entirely to the vine — a choice that expanded the estate to its current 9 hectares and set the course for everything that followed. The grapes harvested had always been delivered to the Cantina Sociale Val Tidone, the local cooperative. But around the mid-1990s, Giovanni took another bold step: he built a small cellar, allowing the family to begin vinifying a portion of their own grapes and producing their first bottles of Gutturnio and Ortrugo — the traditional wines of the Val Tidone.
Luca, Giovanni's eldest son, grew up in this environment, nourished by a profound bond with the land of Ca' Nova and a deep passion for wine. After graduating in enology in 2007, Luca gained experience in wineries across Italy — including Chianti Classico — and abroad, in New Zealand, and at Cornell University, where he received a scholarship in viticulture. These experiences shaped his vision of the wine he wanted to create: wines that were identitarian, reflective of terroir, made without forced interventions, guided by experience and enological knowledge that respected the naturalness of the wine. As Professor Mario Fregoni, with whom Luca had the fortune to work, always repeated: "Il vino di qualità si fa in vigna" — quality wine is made in the vineyard. This dogma became the family's guiding principle.
Today, Giovanni is joined in the management and direction of the estate by his children Luca, Andrea, and Alice — all bound indissolubly to these hills where they grew up. Together, they represent the fourth generation of the Gualdana family at Ca' Nova, a living testament to the idea that great wine is not merely a product but a dialogue between land, family, and time. The estate's name — Ca' Nova Gualdana — carries the weight of a century of history, yet the "Nova" — the "new" — reminds us that every generation brings renewal, fresh eyes, and the courage to evolve while remaining rooted.
"Il vino di qualità si fa in vigna."
— Prof. Mario Fregoni
Val Tidone & Two Terroirs
Ca' Nova Gualdana's vineyards stretch across two distinct areas in the heart of the Val Tidone, a valley carved by the Tidone River in the province of Piacenza, on the border between Emilia-Romagna and Lombardy. Zoning studies conducted by the Università Cattolica di Piacenza reveal that the estate's vineyards lie across two different, equally vocated zones. One area, located in the municipality of Alta Val Tidone, belongs to the Terre Argillose della Val Tidone — clayey soils, often very deep, highly calcareous, and moderately alkaline. The other, situated in the municipality of Pianello Val Tidone, where the winery itself stands, lies on the Terre del Basso Appennino — soils characterized by rocks with a generally calcareous component, clayey or marly, soft and easily altered. This dual terroir gives the wines of Ca' Nova Gualdana a complexity and depth that reflects the geological diversity of the valley.
The varieties cultivated are those typical of the Piacenza tradition: Barbera and Bonarda for the reds, and Malvasia di Candia Aromatica and Ortrugo for the whites. These are the grapes that have defined the enological identity of Val Tidone for centuries — varieties that have adapted to the local soils, climate, and farming practices, creating wines of unmistakable regional character. The oldest vineyard parcel dates back to 1973, while the most recent was planted in 2020. In 2006, Pinot Nero and Chardonnay were also planted, with the specific intention of producing a sparkling wine by the méthode classique — a nod to the family's ambition to explore beyond tradition while remaining rooted in it. The vineyards sit at altitudes between 250 and 340 meters above sea level, with exposures ranging from south-west to north-west, ensuring a range of microclimates that contribute to the complexity of the fruit.
Farming at Ca' Nova Gualdana is certified organic — a formal recognition of practices driven by love and respect for the land. The family sees themselves as guardians of these hills, entrusted with their care across generations. In the vineyard, this means no chemical herbicides, no synthetic pesticides, no artificial fertilizers. The focus is on sustainability, soil health, and biodiversity. Green manure is practiced to bring natural nutrients to the soil, and the defense of the vines relies on copper products and, only when absolutely necessary, systemic treatments. The harvest is entirely manual, with careful selection of the healthiest bunches. Pruning follows the simple Guyot method, tailored to each vineyard's age, exposure, and soil. The oldest vines, planted in 1973, are treated with particular reverence — they are the living memory of the estate, the roots that connect the present to the past.
The commitment to organic farming is not merely a certification; it is the essence of the family's mission. As they state: "L'amore e il rispetto per le nostre terre ci hanno portato a un approccio votato alla sostenibilità" — the love and respect for our lands have led us to an approach devoted to sustainability. This philosophy extends from the vineyard to the cellar, where the goal is to produce identitarian wines that are the reflection of the terroir and the family's work — wines that speak of Val Tidone, of clay and marl, of four generations of care, and of a future shaped by respect for nature.
Val Tidone, province of Piacenza, Emilia-Romagna. Two vineyard areas across two geological zones: Terre Argillose (deep clayey, calcareous, alkaline soils) and Terre del Basso Appennino (calcareous, clayey-marly, soft rocks). Altitude 250–340m. Exposures from south-west to north-west. Dual terroir creates extraordinary complexity in the wines. 9 hectares total.
Red: Barbera and Bonarda — the backbone of Piacenza tradition. White: Malvasia di Candia Aromatica and Ortrugo — aromatic, distinctive, deeply local. Oldest vineyard: 1973. Newest: 2020. Pinot Nero and Chardonnay planted 2006 for méthode classique sparkling. All varieties historically adapted to Val Tidone soils and climate. Heritage preserved across four generations.
Certified organic farming. No chemical herbicides, synthetic pesticides, or artificial fertilizers. Green manure for natural soil nutrition. Copper products and minimal systemic treatments only when necessary. Hand-harvested with careful selection. Simple Guyot pruning. Reverence for 1973 old vines. Sustainability as mission, not merely certification.
Four generations on the same land since 1920. Giovanni Gualdana (third generation) transformed the estate in the 1980s–90s. Luca, Andrea, and Alice (fourth generation) now manage daily operations. Luca: enologist with experience in Italy, New Zealand, and Cornell University. Family bound indissolubly to these hills. Guardians of a century-old agricultural legacy.
Natural Vinification & Amphora Soul
At Ca' Nova Gualdana, the cellar philosophy is guided by a single, unwavering principle: the wine must be the honest expression of the vineyard, of the two terroirs of Val Tidone, and of the family's work. This means natural vinification without forced interventions — not as a rejection of enological knowledge, but as a commitment to allowing the grapes to speak with their own voice. The guiding dogma, inherited from Professor Mario Fregoni and internalized by Luca Gualdana, is that quality wine is made in the vineyard. The cellar's role is not to transform, but to reveal — to bring in perfectly healthy grapes and work them with experience and respectful knowledge, preserving their natural character.
The techniques are precise, traditional, and deeply personal, shaped by Luca's education and the family's commitment to low-intervention winemaking:
"Amphora Tigris" — The Flagship Orange Wine: The Amphora Tigris is Ca' Nova Gualdana's most distinctive and celebrated wine — a skin-contact orange wine of extraordinary aromatic intensity and textural depth that has become a calling card for the estate in the natural wine world. Made from 100% Malvasia di Candia Aromatica — a variety renowned for its explosive aromatics — it is a wine that captures the essence of both the grape and the ancient winemaking tradition of amphora ageing. The vineyard was planted in 1986 at 300–320 meters above sea level, with a north-west exposure and simple Guyot pruning. The grapes are hand-harvested and destemmed, then undergo fermentative maceration with indigenous yeasts in 300-liter terracotta amphorae from Impruneta for 25 days. After pressing, the wine returns to amphora for another 10 months of ageing. The result is bottled with no added sulfites, no clarification, and no filtration. In the glass, it is a deep, vibrant orange — an explosion of aromas and tremendous palate consistency. The nose offers apricot, orange peel, dried flowers, honey, and Mediterranean herbs, all carried by a distinct mineral backbone. The palate is textured, tannic, and deeply satisfying, with a long, savory, almost saline finish. It is a wine of great personality that proves amphora ageing can produce whites — or oranges — of both immediacy and profound depth. Serve at 12–14°C. ~$28–$38 / ~€25–€35.
"Viid Vècc" — The Old-Vine Barbera: The Viid Vècc — whose name evokes "old vines" in the local dialect — is Ca' Nova Gualdana's flagship red, a selection of grapes from the estate's oldest vineyard, planted in 1973 in the "Lassù" parcel. Made from 100% Barbera, it is a wine of extraordinary depth, structure, and ageing potential that pays homage to the old farmers who first planted these vines over fifty years ago. The vineyard sits at 305–320 meters with a south-west exposure, simple Guyot pruning, and is entirely hand-harvested. The grapes are destemmed and fermented in stainless steel tanks with manual pump-overs and punch-downs. After fermentation, the wine is aged for 18 months in French oak tonneaux. It is bottled unfiltered. The result is a Barbera of rare complexity: deep ruby-garnet in color, with a nose of black cherry, plum, spice, vanilla, and a distinct earthy, mineral undertone. The palate is full-bodied, with vibrant acidity — the hallmark of great Barbera — firm yet elegant tannins, and a long, layered finish that evolves in the glass. It is a wine that demands food — rich pasta, grilled meats, aged cheeses — and rewards patience, with 8–12 years of cellaring potential. Serve at 16–18°C after decanting. ~$24–$34 / ~€22–€30.
"Friss" — The Natural Rosato: The Friss is Ca' Nova Gualdana's rosé — a tribute to the traditional enoic culture of Val Tidone, where light, fresh, slightly fizzy rosatos have long been the wine of the people. Made from 60% Barbera and 40% Bonarda, it is a naturally re-fermented rosato — rifermentato in bottiglia — that captures the playful, convivial spirit of the region. The grapes come from vineyards planted in 1986 at 260–300 meters, south-west exposure, simple Guyot pruning, hand-harvested. The two varieties are vinified separately in stainless steel tanks with manual pump-overs and punch-downs, then assembled after pressing. The wine is aged for 10 months in stainless steel. But the magic happens at bottling: a portion of the must is frozen and then added back in spring, when rising temperatures reactivate the indigenous yeasts. These yeasts metabolize the sugars, producing alcohol and approximately 2.5 bars of carbon dioxide, creating a gently sparkling, lively, and constantly evolving wine. It is bottled unfiltered, with the yeasts continuing to refine the wine in the bottle. In the glass, it is a delicate salmon-pink, with notes of wild strawberry, rose petal, citrus, and a hint of bread crust from the lees. The palate is fresh, crisp, and lightly fizzy, with a clean, mineral finish. It is the ultimate aperitif wine — perfect with charcuterie, light pasta, or simply on its own in the sun. Serve well chilled at 6–8°C. ~$18–$26 / ~€16–€23.
"Fannullone" — The Gutturnio Tradition: The Fannullone is Ca' Nova Gualdana's interpretation of Gutturnio — the wine that defines Piacenza, the "vino piacentino per antonomasia." It is a blend that marries the fresh, elegant vein of Barbera with the tannin and fruit of Bonarda, creating a wine that is both approachable and structured, both traditional and personal. The name "Fannullone" — the "idler" or "loafer" — is a playful nod to the wine's easy-drinking nature, though its construction is anything but lazy. The grapes are destemmed and fermented in stainless steel with manual pump-overs and punch-downs, then aged for 10 months in stainless steel tanks. The result is a Gutturnio of remarkable purity: ruby-purple in color, with a nose of fresh cherry, blackberry, violet, and a hint of almond. The palate is medium-bodied, with soft tannins, lively acidity, and a clean, fruity finish that invites another glass. It is the wine of the table — versatile, food-friendly, and deeply satisfying. Serve at 14–16°C. ~$16–$24 / ~€14–€22.
"Naggion" — The Méthode Classique Sparkling: The Naggion is Ca' Nova Gualdana's méthode classique sparkling wine — a zero-dosage expression of Pinot Nero and Chardonnay that represents the family's ambition to reach beyond tradition while honoring it. Planted in 2006 specifically for this purpose, the grapes are gently pressed as whole bunches, with the must fermenting naturally in stainless steel. A small portion is frozen and used later for the prise de mousse — the second fermentation in bottle. The wine ages on its lees, developing complexity, fine bubbles, and a distinctive autolytic character. It is a wine of crystalline purity and mountain freshness — green apple, lemon zest, white flowers, brioche, and a distinct mineral backbone. The palate is crisp, elegant, and persistent, with a long, clean finish. It is a sparkling wine that proves Val Tidone can produce wines of finesse and refinement, not just rustic charm. Serve well chilled at 6–8°C. ~$22–$32 / ~€20–€29.
Vessels & Ageing: Ca' Nova Gualdana works with a varied arsenal of vessels — 300-liter terracotta amphorae from Impruneta for the Amphora Tigris, French oak tonneaux for the Viid Vècc, and stainless steel tanks for the fresher wines like Friss and Fannullone. The choice of vessel is always deliberate, always in service of the wine's natural expression. Amphorae allow for gentle micro-oxygenation and preserve the purity of the fruit while adding a distinct textural quality. Old tonneaux add subtle complexity and soften tannins without introducing new wood flavors. Stainless steel preserves freshness, prevents oxidation, and allows the primary fruit to shine. All wines are unfiltered, with minimal sulfur added only when necessary — preserving their natural textures, living yeasts, and authentic flavors.
"Amphora Tigris" — "100% Malvasia di Candia Aromatica — 25-Day Maceration in 300L Impruneta Terracotta Amphora, 10 Months Amphora Ageing, No Added SO₂, No Filtration, No Clarification — The Orange Soul of Val Tidone"
The Amphora Tigris is Ca' Nova Gualdana's most celebrated and distinctive wine — a skin-contact orange wine of extraordinary aromatic intensity, textural depth, and ancient soul that encapsulates everything the Gualdana family believes about natural winemaking, amphora ageing, and the transformative power of patience and respect. It is not merely an orange wine; it is a testament to the beauty of terracotta, the courage of a fourth-generation family to look backwards in order to move forwards, and the enduring magic of wines that honor the grape without excessive intervention.
The name "Amphora Tigris" evokes the vessel — the amphora — and the tiger, a symbol of strength, beauty, and wildness that adorns the label. The grape is Malvasia di Candia Aromatica, a variety that has grown in Val Tidone for centuries, renowned for its explosive, almost overwhelming aromatics. The vineyard was planted in 1986 at 300–320 meters above sea level, with a north-west exposure and simple Guyot pruning. It is a vineyard of maturity and character, producing grapes of extraordinary concentration and aromatic complexity.
The viticulture is certified organic. No chemical herbicides, synthetic pesticides, or artificial fertilizers. The harvest is entirely manual, with rigorous selection of only the healthiest, most aromatic bunches. In the cellar, the grapes are destemmed and placed into 300-liter terracotta amphorae from Impruneta — the historic terracotta production center near Florence — where they undergo fermentative maceration with indigenous yeasts for 25 days. This period of skin contact extracts color, tannin, and phenolic compounds, transforming the white grape into a wine of deep orange hue and tremendous textural complexity. The amphora's porous terracotta walls allow for gentle micro-oxygenation, softening the wine's edges while preserving its vibrant aromatics.
After pressing, the wine returns to the amphora for another 10 months of ageing — a total of nearly a year in terracotta. The result is bottled with no added sulfites, no clarification, and no filtration — a pure, natural expression of Malvasia di Candia Aromatica, the vintage, and the hands that made it.
In the glass, it is a deep, vibrant orange — alive, unfiltered, authentic. The nose is an explosion of aromas: apricot, orange peel, dried mango, dried flowers, honey, saffron, and Mediterranean herbs, all carried by a distinct mineral backbone that speaks of the calcareous-clay soils of Val Tidone. There are notes of earth, tea, and a subtle spice that adds depth and intrigue. The palate is textured, tannic, and deeply satisfying — medium to full-bodied, with a gripping tannic structure, vibrant acidity, and a long, savory, almost saline finish that lingers for minutes. It is a wine of great personality — a wine that proves amphora ageing and skin contact can produce wines of both immediacy and profound depth, of both pleasure and intellectual challenge.
The Amphora Tigris is a wine of the table — it pairs beautifully with rich, flavorful dishes: roasted vegetables, spicy Asian cuisine, aged cheeses, cured meats, or simply with good bread and olive oil. Serve at 12–14°C. It will reward 3–5 years of cellaring, developing more dried fruit, nut, and honey complexity. Every bottle is a testament to the power of terracotta, the beauty of Malvasia di Candia Aromatica, and the enduring magic of wines that honor the grape without excessive intervention. ~$28–$38 / ~€25–€35.
The Ca' Nova Gualdana Range
The Gualdana family produces an organic, natural portfolio from their 9 hectares of vineyards across two distinct terroirs in Val Tidone, Piacenza, Emilia-Romagna. All wines are estate-grown, hand-harvested, and vinified with indigenous yeasts. No commercial yeasts, no enzymes, no additives, no heavy filtration. Only minimal sulfur when necessary. The portfolio includes an orange wine, two reds, a rosato, a traditional Gutturnio, and a méthode classique sparkling — each one an honest, identitarian expression of the Val Tidone terroir and four generations of family passion. Prices are approximate and in USD/EUR.
Ca' Nova Gualdana produces a small, artisanal portfolio from 9 hectares across two distinct terroirs in Val Tidone. All wines are certified organic, hand-harvested, and made with indigenous yeasts. Availability varies by vintage and market. Contact the winery directly or visit select natural wine retailers including Decantando, Happy-Wine, ColliPiacentini.it, and Vinità for current availability. Visits by appointment.
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Retailers (international / good starting points)
Decantando (EU) — producer page + mixed-boxes featuring Viid Vècc, Amphora Tigris, Fannullone. Decantando+1
Happy-Wine (IT/EU) — individual product pages (e.g., Viid Vècc, Fannullone). Happy wine+1
ColliPiacentini.it (IT/EU) — shop listings incl. Amphora Tigris and Friss; EU shipping at checkout. Colli Piacentini+1
Vinità (EU order form) — order options list several Cà Nova Gualdana wines (use form to request shipping quote).