The Litre Bottle & the Joy
Case Vecchie is a boutique natural wine project in the morainic hills of Monzambano, just south of Lake Garda in Lombardy — a landscape of rolling hills, ancient glaciers, and the gentle breeze of northern Italy's largest lake. Paolo Ferri, who took over the farm from his father along with his sister, has been making wine since 2010 on a few hectares of vineyards originally planted about 40 years ago. But Case Vecchie is not merely a winery; it is a true azienda agricola — a mixed farm where wine shares space with honey, olive oil, ancient grains, and medicinal plants, all cultivated according to organic principles and in harmony with the bees that buzz through the property. The wines are fresh, light, and joyful — bottled mostly in one-litre formats that seem daunting until you realize how easily they disappear. Spontaneous fermentation, no temperature control, no filtration, no fining, and minimal sulfites (often none at all) are the rules. The result is a portfolio of crowd-pleasing, easy-drinking wines that are intended to be shared any time of the day, any day of the week, with anyone. This is not serious wine for serious people; this is wine for life, for laughter, for the simple pleasure of a glass poured generously among friends.
The Father's Vines & the Son's Vision
The story of Case Vecchie begins about 40 years ago, when Paolo Ferri's father planted two hectares of vineyards in the morainic hills of Monzambano, in the province of Mantova, Lombardy. At the time, the choice of varieties was practical rather than romantic: Chardonnay, Cabernet Sauvignon, and Merlot were planted to satisfy the demand of a nearby cooperative. The land — part of the extraordinary geological formation created by the Garda glacier two million years ago — was fertile, varied, and perfectly suited to viticulture. But the farm was a mixed agricultural operation, not a winery: vines shared space with olive groves, grain fields, and the bees that had always found refuge in the hedgerows and wildflowers of the property. The father tended the vines, sold the grapes, and maintained the land as his family had done for generations.
In 2010, Paolo Ferri — working alongside his sister — took over the farm from his father, who had retired but still helps in the vineyard. Paolo's vision was different from his father's: he wanted to make wine, not just grow grapes. But he wanted to make wine in a way that honored the land, the bees, and the mixed agricultural tradition of the farm. From the beginning, vines and other crops were cultivated according to organic principles — not as a certification to be obtained, but as a way of life. The farm is covered in clover and wild herbs to promote biodiversity. Minimal doses of copper and sulfur are applied only when necessary. The bees, which produce honey as part of the "La terra sotto i pede" project, are not just pollinators but partners in the farm's ecosystem. Paolo also collaborates with his father's company in the production of olive oil from native Casaliva varieties, and grows medicinal plants for Corte Bettini — all following strictly natural methods.
Paolo's approach to winemaking was shaped by the natural wine movement's principles but filtered through his own practical, experimental temperament. He introduced Rondinella — a local variety — to the vineyard, reconnecting the land to its heritage beyond the international varieties his father had planted. He began harvesting grapes at different times: some early to retain freshness and keep alcohol low, others later to add flavor and complexity. Fermentation was spontaneous, conducted in stainless steel without temperature control, using only indigenous yeasts. The wines were not filtered, not fined, and sulfur was kept to an absolute minimum — sometimes not used at all. The one-litre bottle format, which might seem unusual for fine wine, was chosen deliberately to emphasize conviviality and everyday drinking — "they go down far too easily," as one importer notes with a smile.
Today, Case Vecchie produces approximately 9,000 bottles annually across a range of labels that change with the vintage and Paolo's experimental impulses. The farm remains a true azienda agricola — wine is not the only product, but part of a larger agricultural ecosystem that includes honey, olive oil, ancient grains, and medicinal plants. The estate is listed by The Grape Reset, Gergovie Wines, Primal Wine, Hearts Bushwick, Vinomito, La Produ Wines, WineYou, and a growing network of natural wine retailers who appreciate its joyful character, organic commitment, and the refreshing honesty of wines that are made to be shared rather than collected. Paolo does things a little different every time, following the season and the vintage, but also experimenting — a vigneron who refuses to be pinned down by convention or consistency, preferring instead the freedom of spontaneity and the pleasure of discovery.
"The wines of Case Vecchie are fresh and light. They have a joyful character and are intended to be shared any time of the day, any day of the week, with anyone."
— Vinomito, on Case Vecchie
The Morainic Hills & the Garda Glacier
Case Vecchie's vineyards are located in Monzambano, in the morainic hills of Lower Garda, in the province of Mantova, Lombardy — a landscape of extraordinary geological diversity created by the rock debris deposited by the Garda glacier two million years ago. The morainic hills range from 100 to 250 meters above sea level, forming a natural amphitheater bounded by the Po River in the south and Lake Garda in the north. This is not the flat, industrialized Po Valley; it is a terrain of rolling hills alternating with plateaus, lakes, springs, vineyards, and olive groves — a landscape that feels more Mediterranean than Alpine, more ancient than modern. The altitude, while modest, creates sufficient variation in temperature and exposure to produce wines of freshness and character, while the proximity to Lake Garda provides a moderating influence that reduces extreme temperature swings and extends the growing season.
The soils are as varied as the landscape itself — a direct result of the glacial activity that shaped this region. The upper parts of the vineyard are stony and gravelly, with rocky deposits left by the retreating glacier that provide excellent drainage and force the vines to dig deep for water and nutrients. The lower zones are richer in clay — both red and white clay — with sandy deposits that create a mosaic of different soil types within the same property. This variability means that different varieties thrive in different parcels: Chardonnay and the lighter reds do well on the gravelly upper slopes, while the heavier clay soils support the more structured varieties. The result is a terroir that demands careful parcel management and that rewards the vigneron who pays attention to the specific needs of each site — a terroir that is, in Paolo's words, "a little different every time."
Farming at Case Vecchie is organic in spirit and practice, with a philosophy that emphasizes biodiversity, minimal intervention, and the harmonious coexistence of vines with the farm's other agricultural activities. No synthetic pesticides, herbicides, or chemical fertilizers are used. The farm is covered in clover and wild herbs that promote biodiversity, attract pollinators, and create a natural balance that reduces the need for chemical treatments. The bees — which produce honey as part of the estate's mixed agricultural output — are essential partners in this ecosystem, pollinating the cover crops and contributing to the overall health of the farm. Minimal doses of copper and sulfur are applied only when necessary, and the vineyard work is guided by observation rather than by a fixed calendar. Paolo's father, now retired, still helps in the vineyard, bringing decades of practical knowledge to the organic practices that Paolo has deepened and expanded.
The grape varieties reflect both the farm's history and Paolo's evolving vision. Chardonnay, Cabernet Sauvignon, and Merlot — the original plantings made by Paolo's father about 40 years ago — continue to form the backbone of the portfolio, though they are now treated with a completely different philosophy than the cooperative-oriented approach of the past. Chardonnay, grown on gravel and white clay soils, produces fresh, aromatic whites with notes of greengage and plum. Merlot, given brief skin contact, creates light, juicy reds that are crowd-pleasing and easy-drinking. Cabernet Sauvignon adds structure and depth to blends. Rondinella — the variety Paolo introduced to reconnect the land to its local heritage — is a light, vibrant red grape that thrives in the morainic soils and produces wines of red-berry fruit and saline freshness. Together, these varieties form a portfolio that is unmistakably Case Vecchie: fresh, light, joyful, and deeply rooted in the glacial soils and mixed agricultural traditions of the Garda morainic hills.
Monzambano, morainic hills of Lower Garda, province of Mantova, Lombardy. Created by rock debris deposited by Garda glacier two million years ago. Altitude: 100–250 meters. Natural amphitheater bounded by Po River (south) and Lake Garda (north). Rolling hills, plateaus, lakes, springs, vineyards, olive groves. Proximity to Lake Garda moderates temperatures, extends growing season. Mediterranean feel despite northern latitude. Harmonious environmental context of Strada Nuvolino. Mixed agriculture: vines, olives, grains, medicinal plants, bees.
Upper slopes: stony and gravelly, rocky glacial deposits. Excellent drainage, vines forced to dig deep. Lower zones: red and white clay, sandy deposits. Mosaic of soil types within same property. Gravelly upper slopes suit Chardonnay and light reds. Heavier clay supports structured varieties. Soils imprint wines with freshness, minerality, and the ability to retain acidity even in warm vintages. Glacial heritage creates distinctive saline, rocky character. Soils that demand parcel management and reward observation.
Organic in spirit and practice since 2010. No synthetic pesticides, herbicides, or chemical fertilizers. Farm covered in clover and wild herbs for biodiversity. Bees as essential partners — honey production, pollination, ecosystem health. Minimal copper and sulfur only when necessary. Vineyard work guided by observation, not fixed calendar. Mixed azienda agricola: wine, honey, olive oil (native Casaliva), ancient grains, medicinal plants. Collaboration with father's company and Corte Bettini. Retirement of father but continued help in vineyard.
Chardonnay — original planting ~40 years ago, gravel/white clay, fresh, greengage, plum. Merlot — original planting, light, juicy, crowd-pleasing. Cabernet Sauvignon — original planting, structure, depth in blends. Rondinella — introduced by Paolo, local heritage, light, vibrant, red-berry, saline. Varieties chosen for ability to express morainic soils and glacial character. Old vines (40 years) and new plantings coexist. Harvest at different times for freshness and flavor balance. Focus on low alcohol, high drinkability.
Spontaneous Fermentation & No Temperature Control
At Case Vecchie, the cellar philosophy is one of radical simplicity and joyful experimentation — a rejection of the technological interventions, stylistic consistency, and commercial pressures that define much of modern winemaking. Paolo Ferri's approach is guided by a single principle: let the grapes speak, let the vintage dictate, and let the wine be what it wants to be. The farm revolves around the cellar — the spontaneously fermented wine is obtained from hand-picked grapes and does not undergo any chemical intervention. Fermentation occurs with indigenous yeasts in stainless steel containers without temperature control. The wines are not filtered, not fined. Sulfur dioxide is kept to an absolute minimum and sometimes not used at all — when applied, it never exceeds very low levels (~20 mg/L). This is not minimalism for aesthetic reasons; it is practicality rooted in the belief that healthy grapes from organic vineyards need no embellishment in the cellar.
The techniques are deliberately low-tech and responsive to the vintage. Grapes are hand-harvested, with some picked early to retain freshness and keep alcohol low, others picked later to add flavor and complexity. Fermentation is spontaneous, with no commercial yeasts, no enzymes, no additives. The stainless steel tanks — clean, neutral, and unobtrusive — allow the wine to develop without the influence of wood or oxidation. There is no temperature control, no refrigeration, no heating: the natural conditions of the cellar, which is part of the farmhouse and benefits from the thermal stability of the morainic hills, provide the ideal environment for slow, natural fermentation. Paolo does things a little different every time, following the season and the vintage, but also experimenting — adjusting maceration times, blending ratios, and bottling decisions based on what the grapes offer rather than what a recipe demands.
"Bianco Tormentato" — The Chardonnay of the Glacial Hills: The Bianco Tormentato is Case Vecchie's foundational white — a pure Chardonnay from vines aged 5 to 40 years, grown on the gravel and white clay soils of the upper vineyard slopes. The name "Tormentato" — "tormented" — is a playful nod to the grape's journey from glacial soil to glass, or perhaps to the vigneron's own experimental temperament. The grapes are direct-pressed, fermented spontaneously in stainless steel, and aged briefly in the same neutral vessels. In the glass, it is pale straw with greenish reflections. The nose offers greengage, plum, white flowers, and a distinct mineral, rocky note from the glacial soils. The palate is light to medium-bodied, with crisp acidity, a gentle texture, and a long, refreshing, mineral finish. It is a wine of immediate pleasure — fresh, aromatic, and utterly drinkable. Serve well chilled at 8–10°C. Drink within 1–2 years for maximum freshness. ~€12–€18 / ~$13–$20 (1 litre bottle).
"Rondinella Tormentato" — The Local Red Reclaimed: The Rondinella Tormentato is Case Vecchie's most distinctive wine — a pure Rondinella with a short maceration of around 3 days, fermented and aged in stainless steel, that reconnects the farm to the local viticultural heritage beyond the international varieties of its past. Rondinella is a light, vibrant red grape that thrives in the morainic soils and produces wines of remarkable freshness and saline character. In the glass, it is pale ruby with garnet reflections. The nose offers red berry fruit, wild strawberry, rose petal, and a distinct mineral, saline note. The palate is light-bodied, with crisp acidity, gentle tannins, and a long, refreshing, savory finish. It is a wine of rediscovery — proof that local varieties, when grown organically on glacial soils and made with minimal intervention, can achieve a level of authenticity and pleasure that transcends the more famous international grapes. Serve slightly chilled at 12–14°C. Drink within 1–2 years. ~€14–€20 / ~$15–$22 (1 litre bottle).
"Spostato Rosso" — The Merlot of Easy Pleasure: The Spostato Rosso is Case Vecchie's crowd-pleasing red — mainly Merlot, sometimes blended with other reds, given about 5 days of skin contact to extract just enough color and flavor to create a wine that is juicy, fruit-forward, and light-bodied with subtle tannins. The name "Spostato" — "moved" or "shifted" — evokes the wine's ability to shift moods, to move from the vineyard to the table with effortless grace. Fermented spontaneously in stainless steel, with no fining, no filtration, and very low sulfur. In the glass, it is medium ruby with purple reflections. The nose offers cherry, plum, blackberry, and a hint of spice. The palate is light-bodied, with soft tannins, vibrant acidity, and a long, fruity, mineral finish. It is a wine of conviviality — the perfect companion to a casual meal, a picnic, or an afternoon with friends. Serve at 14–16°C. Drink within 1–2 years. ~€14–€20 / ~$15–$22 (1 litre bottle).
"Spostato Rosato" — The Pink of the Morainic Hills: The Spostato Rosato is Case Vecchie's rosé — a blend of Merlot, Cabernet, and Rondinella made with whole-cluster, gentle extraction in stainless steel, with no added sulfur. This is not a sweet, simple rosé; it is a crisp, textured, mineral-driven pink that captures the freshness of the Garda morainic hills and the joyful spirit of the farm. In the glass, it is pale salmon with copper reflections. The nose offers wild strawberry, pomegranate, citrus zest, and a distinct mineral, rocky 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 lake breezes — perfect with light pasta, grilled vegetables, or simply on its own as the sun sets over the olive groves. Serve well chilled at 8–10°C. Drink within 1–2 years. ~€14–€20 / ~$15–$22 (1 litre bottle).
Experimental Cuvées — The Spirit of Play: Case Vecchie's portfolio also includes a range of experimental and occasional cuvées that change with the vintage and Paolo's creative impulses: Spostato Bianco (a white made with different techniques or varieties), Paco Giallo (a yellow-hued wine, perhaps from extended skin contact or oxidative ageing), and Spostato Viola (a violet-tinged wine, possibly from carbonic maceration or unusual varieties). These wines are not standardized products but expressions of a specific moment, a specific experiment, a specific curiosity. They reflect Paolo's refusal to be pinned down by convention or consistency, his preference for the freedom of spontaneity and the pleasure of discovery. All are made with the same principles: spontaneous fermentation, no temperature control, no filtration, no fining, minimal or no sulfites, and the same joyful, experimental spirit that defines everything Case Vecchie does.
Vessels & Ageing: Case Vecchie works exclusively with stainless steel tanks for fermentation and ageing — vessels chosen for their neutrality, their ease of cleaning, and their ability to produce wines that are fresh, pure, and expressive of primary fruit without the influence of wood or oxidation. There is no oak, no barriques, no amphorae, no concrete — just clean, simple steel that allows the grapes and the vintage to speak. The ageing periods are brief, reflecting the estate's philosophy that these are wines meant to be enjoyed young, when their freshness, fruit, and joyful character are at their peak. The one-litre bottle format is a deliberate choice that emphasizes conviviality and everyday drinking — these are not wines for cellaring or collecting, but for opening, pouring generously, and sharing without ceremony. The result is a portfolio that is unmistakably Case Vecchie: spontaneous, experimental, fresh, light, and deeply connected to the morainic hills, the glacial soils, and the mixed agricultural traditions of the Garda landscape.
"Bianco Tormentato" — "100% Chardonnay from 5–40 Year-Old Vines on Gravel & White Clay Soils — Direct Press, Spontaneous Fermentation in Stainless Steel, No Filtration, No Fining, Minimal Sulfites — The Fresh, Aromatic, Joyful White of the Garda Morainic Hills"
The Bianco Tormentato is Case Vecchie's foundational and most representative white — the Chardonnay that encapsulates everything Paolo Ferri believes about organic farming, spontaneous fermentation, and the transformative power of glacial soils, mixed agriculture, and the joyful, experimental spirit of a true azienda agricola. It is not merely a white wine; it is a testament to the beauty of the morainic hills when cultivated with organic care, the courage of a son who chose to make wine differently from his father, and the enduring magic of wines that honor the bees, the clover, the wild herbs, and the simple pleasure of a litre bottle shared among friends. The name evokes both the grape's journey and the vigneron's temperament — a playful, slightly tormented relationship with nature that produces wines of authentic pleasure.
The viticulture is organic in spirit and practice — no synthetic pesticides, no herbicides, no chemical fertilizers. Paolo and his sister focus on maintaining healthy vines on the gravel and white clay slopes of Monzambano — creating an environment where Chardonnay vines aged 5 to 40 years can express their full potential of greengage, plum, white flowers, and mineral complexity. The farm is covered in clover and wild herbs that promote biodiversity and attract the bees that are essential partners in the ecosystem. The bees produce honey, pollinate the cover crops, and contribute to the overall health of the farm — a synergy between several operators who aspire to produce quality while respecting the environment. Minimal doses of copper and sulfur are applied only when necessary. Paolo's father, now retired, still helps in the vineyard, bringing decades of practical knowledge to the organic practices that Paolo has deepened.
In the cellar, the grapes are hand-harvested and direct-pressed — no maceration, no skin contact, just the pure juice of Chardonnay from healthy, organically grown vines. Fermentation occurs spontaneously with indigenous yeasts in stainless steel containers — no commercial yeasts, no temperature control, no enological additives. The steel tanks are clean, neutral, and unobtrusive, allowing the wine to develop on its own terms without the influence of wood or oxidation. There is no filtration, no fining, no clarification. Sulfur dioxide is kept to an absolute minimum and sometimes not used at all — when applied, it never exceeds very low levels (~20 mg/L). The ageing is brief, preserving the wine's freshness, primary fruit, and aromatic purity.
In the glass, it is pale straw with greenish-gold reflections — vibrant, alive, spring-like. The nose is fresh and inviting: greengage, plum, white flowers, and a distinct mineral, rocky note that speaks of the glacial soils and the gravelly upper slopes of the vineyard. There are hints of citrus, a touch of almond, and a subtle herbal note that adds depth and intrigue. The palate is light to medium-bodied, with crisp acidity, a gentle texture, and a long, refreshing, mineral finish that seems to echo the morainic landscape itself — the rolling hills, the ancient glaciers, the lake breeze, and the patient work of organic farming all present in every sip. It is a wine of great drinkability — a wine that proves that when Chardonnay is grown organically on glacial soils, harvested with care, and made with honest minimal intervention in steel, the result is a white of both immediate pleasure and genuine authenticity, of both joyful conviviality and honest terroir expression.
The Bianco Tormentato is a wine of the table and the moment — it pairs beautifully with seafood, light pasta, fresh cheeses, or simply with good bread and the farm's own olive oil as the afternoon light filters through the vines of Monzambano. Serve well chilled at 8–10°C. It is meant to be enjoyed young, within 1–2 years, when its freshness and primary fruit are at their peak. Every bottle — every litre — is a testament to the power of a father's vines, the beauty of organic farming in a mixed agricultural ecosystem, and the enduring magic of wines that honor the bees, the clover, the glacial hills, and the joyful, experimental spirit of Paolo Ferri. ~€12–€18 / ~$13–$20 (1 litre bottle).
The Case Vecchie Range
Paolo Ferri produces approximately 9,000 bottles annually from a few hectares of organically farmed vineyards in Monzambano, in the morainic hills of Lower Garda, Lombardy. All wines are estate-grown, hand-harvested, and made with spontaneous fermentation. No commercial yeasts, no temperature control, no filtration, no fining. Minimal sulfites — often none at all, and when used, never exceeding ~20 mg/L. The wines are aged in stainless steel and bottled mostly in one-litre formats to emphasize conviviality and everyday drinking. The portfolio includes whites, reds, rosés, and experimental cuvées that change with the vintage and Paolo's creative impulses. These are fresh, light, joyful wines intended to be shared any time of the day, any day of the week, with anyone. Prices are approximate and in USD/EUR.
Case Vecchie produces approximately 9,000 bottles annually from a few hectares of organically farmed vineyards in Monzambano, in the morainic hills of Lower Garda, Lombardy. All wines are estate-grown, hand-harvested, and made with spontaneous fermentation. No commercial yeasts, no temperature control, no filtration, no fining. Minimal sulfites — often none at all, and when used, never exceeding ~20 mg/L. The wines are aged in stainless steel and bottled mostly in one-litre formats. The portfolio includes Bianco Tormentato (Chardonnay), Rondinella Tormentato (Rondinella), Spostato Rosso (Merlot blend), Spostato Rosato (Merlot/Cabernet/Rondinella), and experimental cuvées (Spostato Bianco, Paco Giallo, Spostato Viola). The estate is a true azienda agricola — wine shares space with honey, olive oil (native Casaliva), ancient grains, and medicinal plants. Founded in 2010 by Paolo Ferri and his sister, who took over from their father. Organic principles from the beginning. Bees as essential partners. Distributed by The Grape Reset, Gergovie Wines, Primal Wine, Hearts Bushwick, Vinomito, La Produ Wines, WineYou, and select natural wine retailers worldwide.
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Gergovie Wines (UK/Europe) – https://gergovie-wines.com/case-vecchie
Primal Wine (USA) – https://primalwine.com/products/case-vecchie-rosso-spostato-merlot
WineYou (Italy/EU) – https://wineyou.it/en/brand/659-case-vecchie
WineYou Paco Giallo listing – https://wineyou.it/en/white-wines/2405-paco-giallo-case-vecchie.html
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Azienda Agricola Case Vecchie di Paolo Ferri
Strada Festoni 36
46040 Monzambano (MN)
Lombardia, ItalyPhone
+39 0376 800084
Mobile / alternate: +39 338 536 3651Email
casevecchie@gmail.com
PEC (certified email): casevecchie@pec.itPartita IVA
02288530203