Case Vecchie

Case Vecchie is a boutique natural wine project located in the morainic hills of Monzambano, Lombardy, under the direction of Paolo Ferri. The estate balances viticulture with diverse farm activities such as olive oil, honey, medicinal plants, and ancient grains, reflecting a philosophy rooted in biodiversity and low intervention.

Viticulture & Terroir

• Vineyards cover a few hectares, originally planted by Paolo’s father about 30–40 years ago with Chardonnay, Cabernet Sauvignon, and Merlot.

• Paolo later introduced Rondinella, reconnecting the land to its local heritage.

• Altitude ranges between 100 and 250 meters above sea level.

• Soils are varied: stony and gravelly on the upper slopes, with clay, red and white clay, and sandy deposits in lower zones.

• Vineyard practices are organic in spirit: minimal copper and sulfur, use of cover crops such as clover and wild herbs, and promotion of biodiversity with bees and other pollinators.

Cellar & Winemaking Philosophy

• Grapes are hand-harvested.

• Spontaneous fermentation with indigenous yeasts, no commercial yeasts.

• Wines are unfined and unfiltered.

• Sulfur dioxide is used minimally, often not at all, and when applied, never exceeds very low levels (~20 mg/L).

• Fermentation and aging are conducted in stainless steel tanks, with little to no temperature control.

• Grapes may be harvested at different times to balance freshness, acidity, and ripeness.

• Annual production is about 9,000 bottles, many bottled in 1-liter formats to emphasize conviviality and everyday drinking.

Wines

• Bianco Tormentato – 100% Chardonnay from vines aged 5–40 years, grown on gravel and white clay soils. Direct press, aged in stainless steel. Fresh, with notes of greengage and plum. ~11% ABV.

• Rondinella Tormentato – 100% Rondinella. Short maceration (around 3 days), fermented and aged in stainless steel. Light, vibrant red with red-berry fruit and saline freshness. ~11.5% ABV.

• Spostato Rosso (Rosso Spostato) – Mainly Merlot, sometimes blended with other reds. Skin maceration for about 5 days, no fining or filtration, very low sulfur. Juicy, fruit-forward, light-bodied with subtle tannins. ~11–11.5% ABV.

• Spostato Rosato – Blend of Merlot, Cabernet, and Rondinella. Whole-cluster, gentle extraction, stainless steel, no added sulfur. Crisp, textured rosé with red-berry notes. ~11.5% ABV.

Other occasional cuvées include Spostato Bianco, Paco Giallo, and Spostato Viola, depending on vintage conditions and experimentation.