A Dream Awakened by the Land

The story of Casa del Diavolo is a story of transformation, tragedy, and unwavering devotion — a story that begins not in Liguria but in Brianza, where Valerio Sala, an aerospace engineer by training, felt a calling that no equation could satisfy. In 2010, he made a life-changing move: he acquired a farmhouse and about seven hectares of land in Castiglione Chiavarese, in the Val Petronio, from an elderly farmer. The property came with vineyards and olive groves — old, neglected, but alive with potential. The first encounter was visceral: the terrain, the open skies, the rushing Petronio stream, and the old vines awakened a dream. Valerio was not a winemaker by profession; he was an engineer who had spent his career in the precision world of aerospace. But the land spoke to him in a language that no textbook could translate — a language of roots, of seasons, of the slow, patient work of restoration.

Valerio set out to learn — viticulture, agronomy, enology — seeking mentors and local knowledge, especially from older contadini who held the wisdom of generations. He aimed to restore vineyards and produce wine with authenticity and attention to every step. The name "Casa del Diavolo" — "House of the Devil" — evokes the wild, untamed character of the land, the steep slopes, the rugged terrain, and perhaps the challenge of taming a landscape that has resisted easy cultivation for centuries. It is a name that speaks of passion, of struggle, of the kind of love that borders on obsession — the love that Valerio brought to every vine, every terrace, every bottle.

But the dream was cut short. After Valerio's premature death, his sister Federica picked up the torch, continuing the project. She embraced the work in the vineyard and winery, sustaining the vision, loves, and memories embodied in the land. Federica was not a winemaker by training either; she was a woman who had watched her brother pour his heart into this land, who had felt the same visceral pull that he had felt, and who understood that the only way to honour his memory was to continue his work. She stepped into the vineyard with the same determination, the same humility, and the same deep respect for the land that had defined Valerio's approach. Today, Federica is the heart and soul of Casa del Diavolo — the owner, the winemaker, the visionary who has shaped every aspect of this project with her own hands and her own philosophy.

The estate is located in Castiglione Chiavarese — a small, ancient village in the province of Genoa, Liguria, nestled in the Val Petronio, a valley carved by the rushing Petronio stream. The landscape is one of extraordinary beauty and challenge: steep hillsides, terraced vineyards, olive groves clinging to the slopes, and a microclimate shaped by the proximity of the Ligurian Sea and the shelter of the Apennine foothills. The property covers about seven hectares of land, including vineyards and olive groves, acquired from an elderly farmer who had tended the land for decades. The vineyards are old — some planted generations ago, others restored by Valerio and now tended by Federica — and they are planted with varieties that have defined Ligurian viticulture for centuries: Bianchetta Genovese, the great white grape of Genoa and the Ligurian coast; Ciliegiolo, a native red variety of bright red fruit and freshness; and Dolcetto, a traditional Piedmontese and Ligurian red of depth and charm.

Today, Casa del Diavolo is recognized as one of the most authentic and deeply personal estates in the Ligurian natural wine scene — a winery that has earned the attention of natural wine enthusiasts, critics, and fellow producers who understand that Federica's work represents something rare: a fusion of engineering precision, artisanal craft, sisterly devotion, and an unwavering commitment to letting the Val Petronio terroir speak through its wines. The estate has been featured by The Grape Reset, Vivino, CellarTracker, Raisin, and a growing network of international importers and retailers who seek out wines of authenticity and place. Federica's wines — Ciana, X-18, Nuaggi, and Muntà — are not merely beverages; they are stories of a brother, a sister, a stream that has rushed for millennia, and a conviction that the best wines come from the most honest relationship with the land.

At Casa del Diavolo, the cellar philosophy is one of honest expression, single-variety purity, and absolute respect for the natural character of the grapes — a commitment to producing wines that are a pure and honest expression of the Val Petronio terroir, with no blending, no forced corrections, and no masking of the grape's natural character. Federica Sala believes that every wine should express the full character of its grape and its specific plot, and that blending — while a valid technique in many contexts — would dilute the unique identity that each variety brings to the glass. Her approach is attentive to detail, grounded in the artisanal traditions of the region, and committed to allowing the wine to develop its own character with the minimum of human interference. The result is a focused portfolio of wines — Ciana, X-18, Nuaggi, and Muntà — that are bright, fresh, deeply expressive, and unmistakably connected to the rushing Petronio stream, the lean soils, and the complex web of living conditions that define the Val Petronio terroir.

The techniques are artisanal, low-intervention, and deeply informed by Federica's commitment to authenticity and natural expression. Vinification is typically in purezza: wines are made without blending, using single-variety expressions. This is not merely a technical choice; it is a philosophical one — a belief that each grape variety has its own story to tell, its own character to express, and that the winemaker's role is to listen, not to impose. Fermentation occurs with careful attention to maceration, temperature, and timing — for example, the maceration of Bianchetta, which adds texture, tannin, and a kind of amber, waxy complexity that is characteristic of the most classical Ligurian whites. The wines are made with limited yields, ensuring that each grape carries the maximum concentration and character. Bottling is done by hand, preserving the artisanal precision and personal touch that defines every aspect of this estate. No commercial yeasts, no enzymes, no additives. The focus is on preserving the natural textures, authentic flavors, and the unique character of each variety and each vintage.

"Ciana" — The Bianchetta Genovese White: The Ciana is Casa del Diavolo's signature white wine — the cuvée that has become a calling card for the estate in the natural wine world and beyond. It is a wine of remarkable aromatic intensity, freshness, and maritime character that captures the essence of the Val Petronio terroir and Federica's commitment to single-variety, artisanal winemaking. Made from Bianchetta Genovese — the great white grape of Genoa and the Ligurian coast — it is a wine that expresses the full potential of this variety when grown in the lean, rocky, maritime-influenced soils of Castiglione Chiavarese. The name "Ciana" evokes the local dialect and the deep roots of viticulture in this region — a nod to the contadini who have tended these vines for generations. The grapes are hand-harvested from the estate's artisanally cultivated vineyards, fermented with careful attention to maceration and temperature, and aged with minimal intervention to preserve the wine's natural character and allow it to develop complexity without masking its territorial identity. In the glass, it is pale straw with greenish reflections. The nose offers citrus, green apple, white peach, almond, wild herbs, and a distinct saline, mineral note that speaks of the Ligurian Sea's influence. The palate is medium-bodied, with vibrant acidity, a slightly textured mouthfeel from the maceration, and a long, savoury, mineral finish. It is a wine of great personality — the quintessential expression of Ligurian Bianchetta Genovese. Serve well chilled at 8–10°C. Drink within 2–3 years for maximum freshness. ~$16–$24 / ~€14–€22.

"X-18" — The Experimental Bianchetta: The X-18 is Casa del Diavolo's experimental Bianchetta — a wine that pushes the boundaries of what Bianchetta Genovese can express, made in the style of older methods and with a spirit of curiosity and innovation that defines Federica's approach. The name "X-18" suggests something experimental, something in process — a wine that is always asking, always exploring, always becoming. It is made from the same Bianchetta Genovese grapes as the Ciana, but with a different approach to maceration, fermentation, or ageing — perhaps longer skin contact, perhaps a different vessel, perhaps a different temperature regime — that produces a wine with its own distinct personality. It is a testament to Federica's willingness to experiment within the framework of artisanal, low-intervention winemaking — a wine that proves that even within the commitment to purity and tradition, there is room for exploration, intuition, and surprise. In the glass, it is golden straw with luminous intensity. The nose offers dried apricot, orange peel, wild honey, chamomile, and a distinct mineral, smoky note. The palate is full-bodied, with gripping texture, vibrant acidity, and an incredibly long, savoury, almost saline finish. It is a wine of intellectual and emotional depth — a wine that demands contemplation. Serve at 10–12°C. Ages beautifully for 3–5 years. ~$18–$26 / ~€16–€24.

"Nuaggi" — The Ciliegiolo Red: The Nuaggi is Casa del Diavolo's Ciliegiolo — a wine of remarkable brightness, freshness, and wild herbal complexity that captures the essence of the Val Petronio terroir and Federica's commitment to single-variety, artisanal winemaking. Made from Ciliegiolo — a native variety of bright red fruit and freshness that is the backbone of many Tuscan and Ligurian reds — it is a wine that combines the elegance and vibrancy of native Ligurian varieties with the depth and character of well-tended old vines. The name "Nuaggi" evokes the local dialect and the deep roots of viticulture in this region — a nod to the contadini who have passed down their knowledge through generations. The grapes are hand-harvested from the estate's artisanally cultivated vineyards, fermented with careful attention to maceration and temperature, and aged with minimal intervention to preserve the wine's natural character and allow it to develop complexity without masking its territorial identity. In the glass, it is bright ruby with garnet reflections. The nose offers red cherry, raspberry, wild strawberry, Mediterranean herbs, and a hint of balsamic. The palate is medium-bodied, with fine tannins, vibrant acidity, and a long, fresh, savoury finish. It is a wine of great drinkability and charm — perfect for everyday pleasure and contemplation alike. Serve at 14–16°C. Drink within 2–4 years. ~$16–$24 / ~€14–€22.

"Muntà" — The Dolcetto Red: The Muntà is Casa del Diavolo's Dolcetto — a wine of remarkable depth, charm, and approachable elegance that captures the essence of the Val Petronio terroir and Federica's commitment to single-variety, artisanal winemaking. Made from Dolcetto — a traditional Piedmontese and Ligurian red of depth and charm — it is a wine that combines the roundness and fruitiness of this beloved variety with the lean, mineral, maritime-influenced character of the Val Petronio. The name "Muntà" evokes the local dialect and the steep hillsides — "montagna" — that define the landscape of Castiglione Chiavarese. The grapes are hand-harvested from the estate's artisanally cultivated vineyards, fermented with careful attention to maceration and temperature, and aged with minimal intervention to preserve the wine's natural character and allow it to develop complexity without masking its territorial identity. In the glass, it is deep ruby with purple reflections. The nose offers black cherry, plum, violet, and a distinct mineral note. The palate is medium to full-bodied, with soft tannins, vibrant acidity, and a long, savoury, slightly spicy finish. It is a wine of great personality — the quintessential expression of Ligurian Dolcetto. Serve at 14–16°C. Drink within 2–4 years. ~$16–$24 / ~€14–€22.

Vessels & Ageing: Casa del Diavolo works with a variety of vessels — stainless steel tanks, old wooden barrels, and other containers — each chosen according to the wine, the vintage, and Federica's intuition, always in service of the wine's natural expression rather than the imposition of a house style. The stainless steel preserves freshness, primary fruit, and vibrant acidity — essential for the delicate aromatics of the Ciana and the bright fruit of the Nuaggi. The old wood adds subtle complexity, allows for gentle oxygen exchange, and provides the structure and depth necessary for more ambitious wines like the X-18 and the Muntà — without imposing oak flavors that would mask the territorial character. All wines are fermented with careful attention to maceration and temperature, with limited yields, and bottled by hand — preserving their natural textures, authentic flavors, and the unique character of each variety and each vintage. The result is a portfolio of wines that are unmistakably Casa del Diavolo — alive, authentic, deeply connected to the rushing soul of the Val Petronio, and to Federica's conviction that the best wines come from the most honest relationship with the land.