Guardians of the Winemaking Tradition
La Bandina is the artisanal winery of Federico Oppici and La Bandina Società Agricola Semplice, located in Casatico on the first hills of Parma, near the iconic Torrechiara Castle and the legendary Strada del Prosciutto. Spanning 12 hectares of vineyards at 350–400 meters above sea level, the estate is a guardian of the ancient Emilian-Parmesan winemaking tradition — producing true wines that are "dry like the skin of old farmers at harvest, hard like our marine origin hill soils." The vineyards are farmed organically and biodynamically on calcareous clay soils rich in gypsum, where fossils of the ancient Padano Sea frequently emerge. The estate specializes in traditional Emilian method sparkling wines — Spumante Sui-Lieviti Perpetuo — alongside still reds and whites made without compromise, without fashionable frills, and without human adulteration. Every bottle is a new interpretation of Parma wine: authentic, high-quality, and deeply connected to the history and culture of these hills.
Custodi della Tradizione
Federico Oppici is not merely a winemaker; he is a guardian — a "custode" of a tradition that stretches back through centuries of Parma's agricultural history. La Bandina Società Agricola Semplice stands in Casatico, on the hills surrounding the magnificent Torrechiara Castle, a few steps from Langhirano and directly on the Strada del Prosciutto — the legendary road that winds through the heart of Parma's gastronomic paradise. This is not a place for industrial wine production; it is a place for preservation, for patience, for the slow, meticulous work of making wine the way it was made before fashion, before marketing, before compromise.
The name La Bandina evokes the land itself — a "bandina" is a strip of cultivated land, a ribbon of vineyard carved into the hillside. The estate's motto is both poetic and profound: "Custodi della tradizione di fare il vino. Custodi della vigna, della natura e della cultura enoica" — Guardians of the winemaking tradition. Guardians of the vineyard, of nature, and of wine culture. This is not rhetoric; it is a mission statement that shapes every decision in the vineyard and the cellar. Federico and his team see themselves as caretakers of a legacy that predates them and will outlast them — a responsibility they take with utmost seriousness.
The estate's wines are described with characteristic honesty: "Vini veri, asciutti come la pelle dei vecchi contadini in vendemmia, duri come i nostri terreni collinari di origine marina" — True wines, dry like the skin of old farmers at harvest, hard like our marine origin hill soils. This is not the language of wine marketing; it is the language of lived experience, of hands in the dirt, of faces weathered by sun and wind. The "spumanti, vivi, perpetui; come la storia" — sparkling wines, alive, perpetual; like history — are a direct connection to the deepest traditions of Emilian winemaking, where bottle fermentation was not a technique to be learned but a necessity of peasant life.
The connection to the land is visceral and literal. When preparing the soil for new vineyards, the team frequently uncovers fossils of the ancient Padano Sea — marine creatures embedded in the calcareous clay, proof that these hills were once underwater, that the land itself carries the memory of deep time. This is not abstract terroir; it is geological history you can hold in your hand. The steep slopes that make mechanization impossible, the gypsum-rich soils that stress the vines into concentration, the manual harvest that ensures only the best grapes enter the cellar — all of these are expressions of a philosophy that places the land, not the winemaker, at the center of the wine.
"Vini veri, asciutti come la pelle dei vecchi contadini in vendemmia, duri come i nostri terreni collinari di origine marina. Spumanti, vivi, perpetui; come la storia."
— La Bandina
First Hills of Parma & Marine Origin Soils
La Bandina's 12 hectares of vineyards are situated on the first hills of Parma, in the Colli di Parma, at elevations ranging from 350 to 400 meters above sea level. The lowest vineyards are those of the Badia della Madonna della Neve at Torrechiara (350m), while the highest, La Costa, reach 400m. This is a landscape of extraordinary agricultural richness — the same hills that produce Parma Ham DOP and Parmigiano Reggiano DOP, the twin pillars of the Food Valley's gastronomic fame. The estate is located directly on the Strada del Prosciutto, surrounded by the castles and fortresses that have defined this region since the Middle Ages.
The soils are a revelation — rich in calcareous and clay compositions, with a strong presence of gypsum (gesso). These are marine origin hill soils, the ancient seabed of the Padano Sea lifted and folded by geological time into the hills that now host Parma's finest vineyards. When preparing land for new plantings, the team frequently uncovers fossils — shells, marine creatures, the imprint of an ancient ocean that once covered this land. This is not merely soil; it is geological narrative, a story written in limestone and clay that stretches back millions of years. The calcareous component provides mineral backbone and excellent drainage, while the clay retains water and nutrients, creating a balance that stresses the vines just enough to produce concentrated, flavorful grapes.
Farming follows organic and biodynamic principles, with minimal interventions and reduced filtration — only when absolutely necessary. The vineyards are cultivated with scrupulous care from pruning to harvest, using integrated pest management treatments with low environmental impact. The steep slopes of the hills make mechanization impossible, which is not a limitation but a guarantee: every vine is tended by hand, every bunch is selected individually during harvest, and the human relationship with the plant remains direct and unmediated. The result is grapes that carry not only the mineral imprint of the marine soils but also the care and attention of hands that know each vine by heart.
The grape varieties are the classic Emilian-Parmesan palette, chosen for their historical adaptation to these soils and their perfect pairing with the region's gastronomic treasures. Barbera provides the backbone of the red wines — bright acidity, cherry fruit, and the structural integrity that makes it the ideal companion for Parma's rich cuisine. Lambrusco contributes the effervescent, convivial spirit that defines Emilian drinking culture. Moscato brings floral delicacy and aromatic complexity to the white wines. Malvasia adds richness, body, and a certain honeyed warmth. Together, they form a portfolio that is not merely a collection of wines but a complete gastronomic ecosystem — each wine designed to pair naturally with Parma Ham, Parmigiano Reggiano, and the other legendary products of the Food Valley.
12 hectares on the first hills of Parma. Calcareous and clay soils with strong gypsum presence. Marine origin hill soils — fossils of the ancient Padano Sea frequently emerge. Badia della Madonna della Neve at 350m, La Costa at 400m. Excellent drainage from limestone, water retention from clay. Steep slopes, manual cultivation only.
Certified organic and biodynamic principles. Minimal interventions. Integrated pest management with low environmental impact. Reduced filtration — only when necessary. Scrupulous care from pruning to harvest. Manual harvest for individual bunch selection. Self-regulating vineyard ecosystem. No synthetic chemicals.
Barbera (bright acidity, cherry fruit, structural backbone). Lambrusco (effervescent, convivial spirit of Emilia). Moscato (floral delicacy, aromatic complexity). Malvasia (richness, body, honeyed warmth). All historically adapted to Colli di Parma soils. Designed for pairing with Parma Ham, Parmigiano Reggiano, and Food Valley gastronomy.
Located directly on the Strada del Prosciutto. Near Torrechiara Castle. In the heart of the Emilian Food Valley. Surrounded by Parma Ham DOP and Parmigiano Reggiano DOP production. Collaborates with local artisans and zero-mile producers. Wines designed as natural companions to the region's legendary gastronomic products. History, culture, taste intertwined.
Traditional Emilian Method & Sui-Lieviti Perpetuo
At La Bandina, the cellar philosophy is one of absolute fidelity to tradition — not as nostalgia, but as conviction. The estate specializes in the traditional Emilian method of sparkling wine production, a technique that predates Champagne and shares a closer connection to peasant culture than most wine historians acknowledge. "From the needs of peasant culture, to Champagne, a closer connection than one might think," the estate notes — a reminder that bottle fermentation was born not in the salons of the aristocracy but in the cellars of farmers who needed to preserve their wine through the winter. This is the method that La Bandina has revived and refined: the Sui-Lieviti Perpetuo — sparkling wines on their lees, perpetual, alive, like history itself.
The techniques are demanding, traditional, and deeply rooted in the agricultural history of Parma:
Harvest & Selection: All grapes are meticulously hand-harvested from the estate's 12 hectares of organic and biodynamic vineyards. The steep slopes make mechanization impossible, which is a blessing in disguise — every bunch is selected individually, with unripe or damaged grapes removed in the field. The harvest is carried out with the patience and care that the old farmers embodied, ensuring that only the healthiest, most concentrated fruit reaches the cellar. The separation between varieties is maintained throughout the process, and the different vineyard sites — Badia della Madonna della Neve at 350m and La Costa at 400m — are vinified separately to preserve their distinct characters.
"Spumante Sui-Lieviti Perpetuo" — The Signature Sparkling: The Spumante Sui-Lieviti Perpetuo is La Bandina's most distinctive wine — a sparkling wine made according to the traditional Emilian method, bottled with its lees and left to mature in perpetuity, creating a wine that is alive, evolving, and perpetually fresh. The name "Sui-Lieviti" means "on the lees" — the wine remains in contact with its spent yeast cells, which contribute complex aromas of bread crust, biscuit, and dried fruit, as well as a rounder, more textured mouthfeel. The "Perpetuo" refers to the perpetual nature of the method — a continuous cycle of fermentation, ageing, and renewal that keeps the wine vibrant and alive. The grapes (typically Malvasia and/or Moscato) are hand-harvested, gently pressed, and fermented with indigenous yeasts. The base wine is bottled with a small amount of residual sugar, and the natural yeasts present in the wine consume this sugar, producing carbon dioxide that dissolves into the wine, creating gentle, authentic bubbles. The wine is not disgorged — it remains on its lees, developing complexity and depth over time. In the glass, it is slightly cloudy — hazy, alive, unfiltered. The nose offers white flowers, ripe pear, almond, bread crust, and a distinct mineral salinity. The palate is creamy, with soft, persistent bubbles and a long, savory finish. Serve well chilled at 8–10°C as an aperitif or with Parma Ham and Parmigiano Reggiano. ~$20–$28 / ~€18–€25.
"Rosé de Noir" — The Sparkling Rosato: The Rosé de Noir is La Bandina's sparkling rosé — a Brut Nature made from red grapes (likely Barbera and/or Lambrusco) vinified as a white, capturing the color and fruit of the skins while maintaining the freshness and elegance of a sparkling wine. Made using the traditional Emilian method with bottle fermentation, it is a wine of extraordinary charm and versatility. The nose offers wild strawberry, raspberry, rose petal, and a subtle yeasty complexity from the lees contact. The palate is crisp and refreshing, with fine bubbles and a dry, mineral finish. The "Brut Nature" designation means no dosage is added — the wine is bottled with no additional sugar, allowing the pure expression of the grapes and the terroir to shine. Serve well chilled as an aperitif, with light appetizers, or simply to celebrate the beauty of the Parma Hills. ~$22–$30 / ~€20–€27.
Still Reds — Barbera & Lambrusco: La Bandina produces still red wines from Barbera and Lambrusco — wines that embody the honest, food-friendly character of Emilian red wine. The Barbera is bright, acidic, and structured, with cherry fruit and earthy undertones that make it the perfect companion for rich pasta dishes, grilled meats, and aged cheeses. The Lambrusco is effervescent even in its still form — fruity, vibrant, and convivial, with the dark color and firm tannins that define this iconic Emilian variety. Both are made with minimal intervention: hand-harvested, spontaneously fermented with indigenous yeasts, and bottled with reduced filtration only when necessary. The philosophy is clear: "The wine is made in the vineyard" — the cellar's role is to preserve what the vineyard has created, not to transform it. ~$18–$26 / ~€16–€23.
Still Whites — Moscato & Malvasia: The still white wines of La Bandina are made from Moscato and Malvasia — varieties that have grown in the Colli di Parma for centuries and carry the floral, aromatic character of these marine origin soils. The Moscato is delicate and fragrant, with white flowers, peach, and a hint of honey. The Malvasia is richer and more structured, with body, warmth, and a certain savory complexity that speaks of the gypsum-rich soils. Both are made with the same minimal intervention: hand-harvested, gently pressed, fermented with indigenous yeasts, and bottled with only the lightest filtration when necessary. The result is wines of purity and authenticity — true wines, dry like the skin of old farmers, that pair naturally with the great gastronomic products of Parma. ~$18–$26 / ~€16–€23.
Vessels & Ageing: La Bandina works primarily with stainless steel tanks for fermentation and ageing — a choice that reflects the estate's preference for neutral vessels that preserve the purity of the fruit and the clarity of the terroir. The stainless steel provides thermal stability, prevents oxidation, and allows the wines to develop their own character without the influence of oak or other external factors. For the Sui-Lieviti Perpetuo, the bottles themselves become the ageing vessel — the wine matures on its lees in the bottle, developing complexity and depth over months and years. The choice of vessel is deliberate and traditional: the Emilian method was born in the bottle, and La Bandina honors this heritage by allowing the bottle to do the work that barrels or tanks cannot. All wines are bottled with minimal filtration, preserving their natural textures, living yeasts, and authentic flavors.
"Spumante Sui-Lieviti Perpetuo" — "Traditional Emilian Method, Bottle Fermentation with Indigenous Yeasts, On the Lees, Not Disgorged, Alive & Perpetual — The Ancient Sparkling Soul of Parma"
The Spumante Sui-Lieviti Perpetuo is La Bandina's most celebrated and distinctive wine — a sparkling wine of extraordinary authenticity and historical depth that encapsulates everything Federico Oppici and La Bandina believe about tradition, terroir, and the enduring power of the Emilian method. It is not merely a sparkling wine; it is a living piece of agricultural history, a testament to the ingenuity of peasant culture, and proof that the oldest techniques often produce the most modern pleasures.
The name "Sui-Lieviti Perpetuo" evokes the two defining characteristics of the wine: "Sui-Lieviti" means "on the lees" — the wine remains in contact with its spent yeast cells, which contribute complex aromas, texture, and depth — and "Perpetuo" means "perpetual" — the wine is alive, evolving, constantly renewing itself, like history itself. This is not a wine that is finished at bottling; it is a wine that continues to develop, to change, to surprise, with every month that passes.
The grapes come from the estate's organic and biodynamic vineyards — Malvasia and Moscato, hand-harvested from the steep slopes of the Colli di Parma at 350–400 meters. The viticulture follows organic and biodynamic principles, with minimal intervention, integrated pest management, and meticulous hand-tending from pruning to harvest. The harvest is entirely manual, with rigorous selection of only the healthiest, most concentrated bunches. In the cellar, the grapes are gently pressed and the must is transferred to stainless steel tanks, where spontaneous fermentation begins with indigenous yeasts.
When the base wine has reached the optimal balance of sugar, acid, and flavor, it is bottled with a small amount of residual sugar — not enough to make the wine sweet, but enough to fuel a second fermentation in the bottle. The indigenous yeasts present in the wine consume this sugar, producing alcohol and carbon dioxide. Because the bottle is hermetically sealed, the CO₂ cannot escape and dissolves into the wine, creating gentle, natural effervescence. The wine is not disgorged — the lees remain in the bottle, contributing bread crust, biscuit, and dried fruit aromas, as well as a creamy, textured mouthfeel.
In the glass, it is pale gold with a gentle haze — alive, unfiltered, authentic. The nose is a symphony of purity and complexity: white flowers, ripe pear, almond, honey, bread crust, and a distinct mineral salinity that speaks of the calcareous, gypsum-rich soils. The palate is creamy and refreshing, with soft, persistent bubbles and a long, savory finish. It is a wine of rustic charm and profound honesty — a wine that proves the Emilian method, born in the cellars of peasant farmers centuries ago, can produce sparkling wines of world-class quality.
The Sui-Lieviti Perpetuo demands the great gastronomic products of Parma — it is a wine designed to pair naturally with Parma Ham DOP, Parmigiano Reggiano DOP, and the other legendary foods of the Food Valley. Serve well chilled at 8–10°C, and pour carefully if you wish to leave the sediment in the bottle, or shake gently to suspend the lees and enjoy the wine in its full, cloudy glory. Either way, you are tasting the pure, unadulterated soul of Parma — a soul that has been alive, perpetual, and true for centuries. ~$20–$28 / ~€18–€25.
The La Bandina Range
Federico Oppici and La Bandina Società Agricola Semplice produce an artisanal, traditional portfolio from their 12 hectares of organic and biodynamic vineyards in Casatico, First Hills of Parma, Colli di Parma, Emilia-Romagna. All wines are estate-grown, hand-harvested with individual bunch selection, spontaneously fermented with indigenous yeasts, and bottled with minimal filtration only when necessary. No commercial yeasts, no enzymes, no additives, no heavy filtration. The portfolio centers on traditional Emilian method sparkling wines — Sui-Lieviti Perpetuo — alongside still reds, still whites, and a sparkling rosé. Each wine is designed as a natural companion to the great gastronomic products of Parma: Parma Ham DOP, Parmigiano Reggiano DOP, and the legendary foods of the Food Valley. Prices are approximate and in USD/EUR.