The Tufa Cellar & the Revival

The story of Cascina Boccaccio begins in 1875, when Celso Boccaccio — Roberto Porciello's great-grandfather — built the foundations of what would become one of the most authentic expressions of Alto Monferrato Ovadese. The estate was a typical ovadese farm, a perfect ecosystem designed to sustain the family in every dimension: vines for wine, animals for meat and milk, fruit trees for preserves, grain fields to feed the beasts. This was not merely agriculture; it was a way of life, a closed loop of production and consumption that had sustained rural Italian families for centuries. The ancient cellar, carved into the tufa rock beneath the farmhouse, was the heart of this ecosystem — a cool, dark, underground space where wine was made and stored, where the family gathered during harvest, where the traditions of the territory were preserved in barrel and bottle. For over 100 harvests, this cellar witnessed the transformation of grape into wine, season after season, generation after generation.

But like so many Italian family farms, Cascina Boccaccio fell into decline in the latter half of the 20th century. The younger generations left for the cities, the animals were sold, the grain fields were abandoned, and the vineyards — once the pride of the family — were left to grow wild. The tufa cellar stood empty, its walls silent, its barrels dry. The name Boccaccio, which had once been synonymous with the agricultural vitality of Tagliolo Monferrato, risked being forgotten. It was in this context of decay and loss that Roberto Porciello and Ileana Boccaccio made their decision in 2002: to revive the estate, to restore the cellar, to recover the abandoned vineyards, and to return Cascina Boccaccio to its ancient splendors.

Roberto was not born into wine in the conventional sense. He learned the techniques of vinification not at enology school but in the cooperative cellars of Ovada, where he worked from 2003 to 2007, absorbing the practical knowledge of fermentation, ageing, and blending that would serve him when he finally took control of his family's estate. Ileana, co-founder and operative manager, brought her own vision and energy to the project, becoming the soul of the estate's events, the fiscal manager, and the host of tastings that welcome visitors into the ancient cellar. Together, they represent a new generation of Piedmontese vignerons: rooted in tradition yet open to innovation, committed to organic and biodynamic principles yet pragmatic in their application, dedicated to the revival of a territory that had been allowed to fade.

The official vinification at Cascina Boccaccio began in 2007, with the first bottling in 2011. Since then, the estate has grown to encompass approximately 7 hectares of vineyards — 3 hectares of ancient family vines and 4 hectares recovered from abandonment in the zone of Rocca Grimalda. The wines have gained recognition for their authenticity, their gastronomic character, and their deep connection to the terroir of Ovada. The estate is listed by Raisin, The Grape Reset, Sparkle Italy, Callmewine, Happy Orange Wine, Viniferi, Florwine, SAQ, Biondivino, and a growing network of natural wine enthusiasts who appreciate its commitment to organic farming, manual labor, and the revival of traditional techniques. The idea at the heart of Cascina Boccaccio is the rediscovery of traditions — both familial and territorial — and the proof that a region in decline can be revived by producers who believe in authenticity over industrialization.

At Cascina Boccaccio, the cellar philosophy is one of minimal intervention and maximum respect for the path already traced by nature during the course of the vintage. Roberto Porciello's approach is guided by a simple conviction: that the best wine is the one that most faithfully represents the terroir of origin, and that this representation can only be achieved by allowing the grapes to express themselves with as little human interference as possible. All work in the cellar is done manually — from the harvest of the grapes to the bottling of the wine — and the techniques are deliberately ancient: vinification in steel and concrete, vessels chosen for their neutrality and their ability to produce wines that are "drinkable and of great drinkability but never banal" — wines capable of telling the story of the vineyards and the territory.

The techniques are traditional yet precise, informed by Roberto's years in the cooperative cellars of Ovada and by the family's 150-year history of winemaking. Grapes are harvested by hand at optimal ripeness, carefully selected in the vineyard to ensure that only healthy, expressive fruit enters the cellar. Fermentation occurs spontaneously or with minimal guidance — the goal is to preserve the natural character of the grapes rather than to impose a stylistic vision. The wines are aged primarily in stainless steel and concrete tanks, with no oak influence or only very sparing use of wood. This choice reflects the estate's commitment to freshness, purity, and the unmasked expression of terroir. The ancient tufa cellar provides the ideal environment for ageing: cool, humid, stable, with walls that breathe and a silence that seems to concentrate the wine's energy. Every operation, from racking to bottling, is done by hand, preserving the artisanal character that defines Cascina Boccaccio.

"Celso" — The Dolcetto di Ovada DOC: The Celso is Cascina Boccaccio's foundational red — a pure Dolcetto di Ovada DOC that honors the great-grandfather who built the estate in 1875. This is not a simple, light Dolcetto; it is a structured, complex, gastronomic wine that proves the variety's potential in the calcareous-clay soils of Ovada. Fermented and aged in steel and concrete, with minimal intervention, no filtration, and only the gentlest handling. In the glass, it is deep ruby with purple reflections. The nose offers black cherry, plum, violet, almond, and a distinct mineral, earthy note. The palate is medium-bodied, with firm yet elegant tannins, vibrant acidity, and a long, savory, mineral finish. It is a wine of structure and pleasure — tactile, warm, energetic, and perfectly suited to the robust cuisine of Piedmont. Serve at 16–18°C. Ages well for 3–7 years. ~€18–€25 / ~$20–$28.

"Celso Zero" — The Zero-Sulfite Dolcetto: The Celso Zero is Cascina Boccaccio's most radical expression — a Dolcetto di Ovada made without any added sulfites, pushing the boundaries of natural winemaking in a region where tradition often resists such experimentation. Fermented spontaneously, aged in steel, bottled without filtration or clarification. In the glass, it is deep ruby with garnet reflections. The nose offers wild cherry, blackberry, dried herbs, and a distinct earthy, volcanic note. The palate is medium-bodied, with rustic tannins, vibrant acidity, and a long, savory, complex finish. It is a wine of purity and risk — proof that Dolcetto, when grown organically on clay-limestone soils and made with absolute minimal intervention, can achieve a level of authenticity that transcends convention. Serve at 16–18°C. Drink within 2–4 years for maximum freshness. ~€18–€25 / ~$20–$28.

"Nonno Rucchèin" — The Barbera of Memory: The Nonno Rucchèin is Cascina Boccaccio's Barbera — a wine named with affectionate dialect for "Grandfather Ruchè" (or perhaps a family nickname), evoking the patriarchal figures who built and sustained the estate through generations. Barbera, with its naturally high acidity and deep color, finds a warm, structured expression in the clay-limestone soils of Alto Monferrato. Fermented spontaneously, aged in steel and concrete, with minimal sulfites. In the glass, it is deep ruby with purple reflections. The nose offers blackcurrant, cherry, violet, chocolate, and a distinct mineral, smoky note. The palate is full-bodied, with firm tannins, vibrant acidity, and a long, savory, complex finish. It is a wine of depth and energy — the Barbera expression of a territory that demands robust, gastronomic wines. Serve at 16–18°C. Ages well for 5–10 years. ~€28–€38 / ~$30–$42.

"Zina" — The Cortese White: The Zina is Cascina Boccaccio's white — made from Cortese, the variety famous for Gavi, here expressed through the lens of Ovada's clay-limestone soils and maritime-influenced climate. Fermented spontaneously, aged in steel, with minimal intervention to preserve freshness and aromatic purity. In the glass, it is pale straw with greenish reflections. The nose offers white flowers, citrus, green apple, almond, and a distinct mineral, chalky note. The palate is light to medium-bodied, with crisp acidity, a textured mouthfeel, and a long, refreshing, mineral finish. It is a wine of elegance and place — proof that Cortese, when grown organically in the Monferrato and made with respect, can achieve a complexity and depth that rivals its more famous Gavi cousins. Serve well chilled at 8–10°C. Drink within 2–3 years for maximum freshness. ~€18–€25 / ~$20–$28.

"Rosà" — The Dolcetto Rosé: The Rosà is Cascina Boccaccio's rosé — a fresh, fruity expression of Dolcetto made with brief skin contact to extract just enough color and flavor to create a wine that is both structured and refreshing. Fermented spontaneously, aged in steel, bottled young to preserve its vibrant primary fruit. In the glass, it is pale salmon with copper reflections. The nose offers wild strawberry, raspberry, rose petal, and a distinct mineral, earthy note. The palate is light to medium-bodied, with crisp acidity, gentle texture, and a long, refreshing, savory finish. It is a wine of summer afternoons and mountain breezes — perfect with light pasta, grilled vegetables, or simply on its own as the sun sets over the Monferrato hills. Serve well chilled at 8–10°C. Drink within 1–2 years. ~€12–€18 / ~$13–$20.

"Infernot" — The Frizzante Bianco & Rosato: The Infernot is Cascina Boccaccio's sparkling wine — available in both white (Bianco) and rosé (Rosato) versions, made with gentle effervescence that captures the freshness and liveliness of the Ovada terroir. The name "Infernot" evokes the cool, dark underground cellars of the Monferrato, carved into tufa rock, where wine was traditionally stored and where the stable temperature created ideal conditions for ageing. Fermented spontaneously, with a natural or controlled second fermentation to create fine, persistent bubbles. In the glass, the Bianco is very light yellow with greenish reflections; the Rosato is pale pink with copper highlights. The nose offers white fruit, delicate citrus, flowers (Bianco) or berries, earthy scents, and mineral notes (Rosato). The palate is fresh, well-mineral, pleasantly persistent — light, aromatic, and utterly drinkable. Serve well chilled at 6–8°C. Drink within 1–2 years. ~€12–€18 / ~$13–$20.

Vessels & Ageing: Cascina Boccaccio works primarily with stainless steel and concrete tanks for fermentation and ageing — vessels chosen for their neutrality, their thermal stability, and their ability to produce wines that are fresh, pure, and expressive of terroir without the masking effect of oak. The ancient tufa cellar provides the ideal environment for ageing: cool, humid, stable, with walls that breathe and a silence that seems to concentrate the wine's energy. There is no temperature control, no filtration equipment, no clarification apparatus — just the natural processes of fermentation, settling, and maturation that occur when healthy grapes from organic vineyards are allowed to transform themselves into wine. The result is a portfolio that is unmistakably Cascina Boccaccio: tactile, warm, energetic, gastronomic, and deeply connected to the clay-limestone soils, the maritime breeze, and the 150-year history of the Boccaccio family.