The Green Heart of Italy
La Casa dei Cini is the family-run organic estate of siblings Riccardo and Clelia Cini, together with their father Aristide, nestled in the rolling hills of Piegaro in the province of Perugia, Umbria — the green heart of Italy. Founded in 2003, it is a project born from a deep, generational love for the land — a love rooted in generations of family who preserved and cultivated these hills long before the formal birth of the business. It is not merely a winery; it is a living farm, an educational sanctuary, and a testament to the belief that agriculture is a form of stewardship, teaching, and cultural preservation. The estate spans approximately 50 hectares, including about 6.5 hectares of vineyards, and produces not only wine but olive oil, honey, aglione (a local garlic variety), lavender, and cereals — all managed entirely according to organic principles. The Cini family believes in biodiversity, in the vineyard as a living ecosystem, and in the power of limited intervention to reveal the true character of the Trasimeno hills. The result is a diverse, authentic range of natural wines that have earned the attention of enthusiasts and critics who understand that La Casa dei Cini represents something rare: a fusion of family tradition, organic agriculture, educational mission, and an unwavering commitment to letting the green heart of Umbria speak through its indigenous grapes.
Family, Land & Educational Mission
The story of La Casa dei Cini is a story of family, of land, and of a deep, generational love for the hills of Umbria that stretches back long before the estate's formal founding in 2003. Riccardo, Clelia, and Aristide Cini are the heart and soul of the estate — a family who has dedicated their lives to the vines, the soil, the olive groves, and the cultural landscape of the Trasimeno area. They are not merely farmers; they are stewards of a territory, educators, and believers in the power of organic agriculture to heal, teach, and connect people to the land. The family's history in the area runs deep — parents and grandparents on both sides helped cultivate the vines and shape the quality of the products long before Riccardo and Clelia formalized the business, and their influence lives on in every bottle, every olive, every lavender stem.
The estate is located in Vocabolo Petroso, in the municipality of Piegaro, in the province of Perugia, Umbria — the green heart of Italy, a region of extraordinary natural beauty, rolling hills, ancient settlements, and a viticultural heritage that stretches back to Etruscan times. The Trasimeno area, near the shores of Lake Trasimeno — the fourth-largest lake in Italy and a place of legendary historical significance — is a landscape of remarkable character: gentle hills, sandy-loam soils, good exposure, and a temperate climate moderated by the lake's presence. The vineyards are situated at around 300 meters above sea level, on hillsides that capture the sun and the breeze, creating conditions of remarkable balance and viticultural potential. The area is part of the broader Umbrian countryside that has inspired poets, painters, and pilgrims for centuries — a landscape where agriculture and culture have always been inseparable.
Riccardo Cini's approach to agriculture and winemaking is deeply informed by his training as an agronomist and by the family's collective conviction that the farm is a living organism, not a factory. He believes in vineyard design that favors mixes of varietals in each plot — a "taglio in vigna" approach where the vineyard itself already contains the blend, rather than blending after harvest. This is not merely a technique; it is a philosophy of integration, of allowing the land to determine the wine's composition before the grapes ever leave the vine. The estate is managed entirely according to organic principles, with no chemical pesticides, herbicides, or synthetic fertilizers. Beyond wine, the family cultivates olive trees, small orchards, aglione (a local garlic variety), lavender, cereals in rotation, and supports beekeeping — creating a biodiverse, self-sustaining ecosystem that is also an educational farm, engaging in social and didactic activities that make the land a site of learning and awareness.
Today, La Casa dei Cini is recognized as one of the most authentic and multifaceted family estates in the Umbrian natural wine scene — a winery that has earned the attention of natural wine enthusiasts, critics, and fellow producers who understand that the Cini family's work represents something rare: a fusion of generational knowledge, organic agriculture, educational mission, and an unwavering commitment to preserving and enhancing the natural and cultural landscape of the green heart of Italy. The estate has been featured by The Grape Reset, Raisin, VinNatur, Vivino, and a growing network of international importers and retailers who seek out wines of authenticity and place. The Cini family's wines are not merely beverages; they are stories — stories of a family, a hill, a lake that witnessed Hannibal's victory, and a conviction that agriculture is a form of cultural preservation and teaching.
"La Casa dei Cini stands for authenticity, stewardship, and connection to place. It is not just about producing wine, but about preserving and enhancing the natural and cultural landscape where they work."
— The Grape Reset
Trasimeno Hills & Sandy-Loam Soils
La Casa dei Cini's vineyards are located in the Piegaro / Trasimeno area, in the province of Perugia, Umbria — a region of extraordinary viticultural character that forms the green heart of Italy, near the shores of Lake Trasimeno. The estate spans approximately 50 hectares, including about 6.5 hectares of vineyards, situated at around 300 meters above sea level on hillsides with excellent exposure. The terroir is defined by sandy-loam soils ("franco sabbioso") — a composition that provides both good drainage and water retention, forcing the vines to develop deep root systems while maintaining access to moisture during the warm, dry Umbrian summers. The elevation, combined with the moderating influence of Lake Trasimeno and the sheltering presence of the surrounding hills, creates a microclimate of remarkable balance: warm days that allow for full phenolic ripeness, cool nights that preserve acidity and freshness, and a constant air movement that keeps the vines healthy and reduces humidity-related diseases.
The soils are the defining characteristic of La Casa dei Cini's wines. The sandy-loam composition imparts a distinct freshness, a certain lightness of touch, and a mineral clarity that defines the estate's whites and rosés, while the clay components in the loam provide body, structure, and the ability to produce reds of depth and aging potential. The good exposure of the hillside vineyards ensures that the grapes receive ample sunlight, developing full phenolic ripeness and aromatic complexity, while the elevation and lake influence prevent the excessive heat that can flatten wines in lower-lying areas. The result is a terroir of remarkable versatility — one that can produce both the crisp, mineral whites of Grechetto and the structured, savory reds of Sangiovese and Ciliegiolo with equal authenticity.
Farming at La Casa dei Cini is certified organic throughout all operations, with a philosophy that extends far beyond the vineyard to embrace the entire farm as a living, self-sustaining organism. The family does not use chemical pesticides, herbicides, or synthetic fertilizers, relying instead on natural methods to nurture the soil and protect the vines. The estate is not irrigated — the vines are dry-farmed, forcing them to dig deep into the sandy-loam soils for water and nutrients, which in turn produces grapes of greater concentration and character. Biodiversity is central to the Cini approach: besides vines, they cultivate olive trees, small orchards, aglione (a local garlic variety), lavender, cereals in rotation, and support beekeeping. This polycultural approach creates a self-regulating ecosystem where beneficial insects, native plants, and natural predators thrive, reducing the need for intervention and enhancing the overall health of the land. The harvest is entirely manual, with rigorous selection of only the healthiest, most concentrated bunches. The family personally oversees every aspect of the agricultural cycle, from pruning to harvest, ensuring that the grapes that enter the cellar are of the highest quality and express the unique character of the Trasimeno hills.
The grape varieties are a rich tapestry of indigenous Umbrian treasures and carefully selected varieties that thrive in the sandy-loam soils of the Trasimeno area. The whites include Grechetto — the great white grape of Umbria, prized for its body, texture, almond notes, and ability to express mineral terroir — and Manzoni Bianco, a variety of aromatic complexity and freshness. The family has also embarked on a remarkable project to revive Dolciame, an ancient indigenous white grape variety of Umbria that was nearly extinct, absent from the regional viticultural register, and all but forgotten. This 1.5-hectare planting, begun in 2017, is a testament to the Cini family's commitment to preserving the genetic and cultural heritage of Umbrian viticulture. The reds include Sangiovese — the noble grape of central Italy, adapted to the Umbrian hills with remarkable elegance — Ciliegiolo, a native variety of bright red fruit and freshness, Aleatico, an aromatic red of extraordinary perfume, Canaiolo Nero, a traditional variety of softness and approachability, and Cabernet Sauvignon, which contributes structure and depth to the estate's more ambitious reds. Together, these varieties form a diverse portfolio that expresses the full range of the Trasimeno terroir — from crisp, mineral whites to structured, savory reds, from playful rosés to experimental sparkling wines.
Piegaro, province of Perugia, Umbria. Green heart of Italy, near Lake Trasimeno. Approximately 300 meters above sea level. Rolling hills with excellent exposure. Temperate climate moderated by Lake Trasimeno. Warm days, cool nights, constant air movement. Remarkable viticultural versatility — whites and reds of equal authenticity. Historic area with Etruscan viticultural heritage.
"Franco sabbioso" — sandy-loam composition. Good drainage and water retention. Forces deep root systems. Imparts distinct freshness, lightness of touch, mineral clarity to whites and rosés. Clay components provide body, structure, depth for reds. Excellent hillside exposure. Lake-moderated microclimate prevents excessive heat. Distinctive Trasimeno character: freshness, minerality, versatility.
Certified organic since 2003 throughout all operations. No chemical pesticides, herbicides, or synthetic fertilizers. Dry-farmed — no irrigation. Biodiverse polyculture: vines, olive trees, orchards, aglione, lavender, cereals, beekeeping. Self-regulating ecosystem with beneficial insects, native plants, natural predators. Manual harvest with rigorous selection. Family personally oversees every aspect. Educational farm engaging in social and didactic activities. Vineyard as living organism, not factory.
White — Grechetto (great white of Umbria, body, texture, almond, mineral expression), Manzoni Bianco (aromatic complexity, freshness), Dolciame (ancient indigenous variety, nearly extinct, 1.5 Ha revival project since 2017 — cousin of Trebbiano, thick skin, early maturation, sweet character). Red — Sangiovese (noble grape of central Italy, elegance, structure), Ciliegiolo (native, bright red fruit, freshness), Aleatico (aromatic, extraordinary perfume), Canaiolo Nero (traditional, softness, approachability), Cabernet Sauvignon (structure, depth). Vineyard design favors mixed varietals per plot — "taglio in vigna."
Limited Intervention & Vineyard-Driven Blends
At La Casa dei Cini, the cellar philosophy is one of limited intervention, hands-off winemaking, and a deep respect for the vineyard's own composition — a commitment to producing wines that are a pure and honest expression of the Trasimeno hills terroir, with no forced corrections, no heavy manipulation, and no masking of the grape's natural character. Riccardo Cini, trained as an agronomist, believes that the wine's blend begins in the vineyard, not in the cellar. His "taglio in vigna" approach — planting mixed varietals in each plot so that the vineyard itself contains the blend — is a radical rejection of the industrial model of single-varietal blocks and post-harvest blending. It is a philosophy of integration, of allowing the land to determine the wine's composition, of trusting that the vineyard knows better than the winemaker what the final wine should be. The result is a diverse, authentic range of natural wines that are bright, fresh, deeply expressive, and unmistakably connected to the green heart of Umbria.
The techniques are minimal, respectful, and deeply informed by the family's commitment to natural expression and organic agriculture. Fermentation occurs with indigenous yeasts, without temperature control, without additives, without the standard toolkit of industrial oenology. The wines are generally unfined and unfiltered, preserving their natural textures, living yeasts, and authentic flavors. Sulfur is kept to a minimum or eliminated entirely. The choice of vessels — stainless steel tanks, old wooden barrels, and other containers — is made according to the wine, the vintage, and Riccardo's intuition, always in service of the wine's natural expression rather than the imposition of a house style. The result is a portfolio of wines that are alive, unpredictable, and deeply connected to the sandy-loam soils, the lake breezes, and the mixed-varietal vineyards of the Trasimeno hills.
"Filara" — The Signature White: The Filara is La Casa dei Cini's signature white — the wine that has become a calling card for the estate in the natural wine world and beyond. Made from 70% Grechetto and 30% Manzoni Bianco, it is a wine of extraordinary freshness, body, and mineral clarity that captures the essence of the Trasimeno terroir. Grechetto is the great white grape of Umbria — a variety of remarkable body, texture, almond notes, and the ability to express the mineral character of the region's soils with extraordinary fidelity. Manzoni Bianco contributes aromatic complexity, freshness, and a certain elegance that rounds out the blend. The grapes are hand-harvested from the estate's organic vineyards, gently pressed, and fermented with indigenous yeasts, then aged for 8 months in stainless steel — a vessel chosen to preserve the wine's primary fruit, vibrant acidity, and fresh character. No fining, no filtration. Minimal sulfur. In the glass, it is pale straw with greenish reflections. The nose offers white flowers, green apple, almond, citrus, and a distinct mineral, stony note. The palate is medium to full-bodied, with crisp acidity, a textured mouthfeel, and a long, savory, mineral finish. It is a wine of great personality — the quintessential expression of Umbrian white wine. Serve well chilled at 8–10°C. Drink within 2–3 years for maximum freshness. ~$14–$20 / ~€12–€18.
"Ventù" — The Sangiovese Rosé: The Ventù is La Casa dei Cini's rosé — a pure expression of Sangiovese made with a brief period of skin contact that captures the variety's natural brightness, red fruit character, and acidic freshness in a lighter, more summery form. The name evokes the wind — the breezes that sweep across the Trasimeno hills, cooling the vines and imparting a sense of freshness that defines the wine. Made from 100% Sangiovese, it is fermented with indigenous yeasts and aged for 7 months in stainless steel, preserving its delicate aromatics and vibrant character. In the glass, it is pale salmon with copper reflections. The nose offers wild strawberry, rose petal, cherry blossom, and a hint of mineral freshness. The palate is light-bodied, with crisp acidity, delicate tannins, and a refreshing, clean finish. It is the perfect aperitif — a wine that captures the playful, convivial side of the Cini family's approach. Serve well chilled at 8–10°C. Drink young. ~$14–$20 / ~€12–€18.
"Quattroà" — The Field Blend Red: The Quattroà is La Casa dei Cini's most distinctive and philosophically significant wine — a field blend that embodies the estate's "taglio in vigna" approach, where the vineyard itself contains the blend rather than the cellar. Made from a mix of Sangiovese, Ciliegiolo, Canaiolo Nero, and Aleatico — all grown together in the same organic vineyard — it is a wine of extraordinary complexity, diversity, and territorial character. The grapes are hand-harvested together, fermented with indigenous yeasts in a truncated conical wooden vat with skin maceration, then aged for 7 months with 50% in stainless steel and 50% in wood — a combination that preserves freshness while adding subtle complexity. No fining, no filtration. Minimal sulfur. In the glass, it is bright ruby with garnet reflections. The nose offers red cherry, wild strawberry, violet, dried herbs, and a distinct earthy, mineral note. The palate is medium-bodied, with lively acidity, soft tannins, and a clean, fruity, slightly rustic finish. It is a wine of great personality — a liquid testament to the Cini family's belief that the vineyard, not the winemaker, should determine the wine's composition. Serve at 14–16°C. Drink within 2–4 years. ~$18–$26 / ~€16–€24.
"Borgonovo" — The Structured Red: The Borgonovo is La Casa dei Cini's most structured and ambitious red — a wine that showcases the estate's ability to produce wines of depth, power, and long ageing potential from the sandy-loam soils of the Trasimeno hills. Made from 85% Cabernet Sauvignon with the remaining 15% Sangiovese and Ciliegiolo, it is a wine that combines the structure and depth of Cabernet with the elegance and territorial character of Umbrian indigenous varieties. The grapes are hand-harvested, fermented in stainless steel with 20–25 days of skin maceration, then aged for 2 years in oak barrels followed by at least 6–12 months in bottle before release. No fining, no filtration. Minimal sulfur. In the glass, it is deep ruby with garnet reflections. The nose offers blackcurrant, black cherry, plum, cedar, tobacco, and a distinct earthy, spicy note. The palate is full-bodied, with firm tannins, vibrant acidity, and a long, savory, complex finish. It is a wine of great ageing potential — the most structured expression of the Cini family's range. Serve at 18–20°C. 5–10 years ageing potential. ~$22–$32 / ~€20–€30.
"Malandrino" — The Playful Red: The Malandrino is La Casa dei Cini's most playful and approachable red — a wine that captures the lighter, more immediate side of the estate's range through a blend of Ciliegiolo, Aleatico, Foglia Tonda, and Malvasia Bianca. The name evokes a certain mischievousness, a wine that does not take itself too seriously but nonetheless delivers authentic character and pleasure. Fermented with indigenous yeasts in stainless steel, it is a wine of bright fruit, fresh acidity, and immediate drinkability — perfect for casual occasions, simple food, and warm evenings. In the glass, it is bright ruby with purple reflections. The nose offers red cherry, wild berry, violet, and a hint of white pepper. The palate is light to medium-bodied, with lively acidity, soft tannins, and a clean, fruity finish. It is a wine of everyday pleasure — the Cini family's invitation to enjoy the simple, authentic pleasures of Umbrian wine. Serve at 14–16°C. Drink within 1–2 years. ~$16–$22 / ~€14–€20.
"CinCini" — The Traditional Sparkling: The CinCini is La Casa dei Cini's traditional sparkling wine — a unique and charming expression of Sangiovese made with a "presa di spuma" (refermentation) using must from dried Aleatico grapes. It is a wine of low pressure, moderate carbonation, and extraordinary individuality — a method that is technically classic but declared as frizzante, reflecting the Cini family's honest, unpretentious approach. The Sangiovese base wine is refermented with the concentrated must of appassito (dried) Aleatico, creating a wine of gentle bubbles, bright red fruit, and a subtle sweetness that is balanced by vibrant acidity. In the glass, it is pale pink with fine, persistent bubbles. The nose offers wild strawberry, rose petal, cherry, and a hint of dried fruit from the Aleatico. The palate is light, refreshing, with gentle effervescence, crisp acidity, and a clean, slightly off-dry finish. It is the perfect celebratory wine — a toast to family, to the land, to the green heart of Italy. Serve well chilled at 6–8°C. Drink young. ~$18–$26 / ~€16–€24.
Vessels & Ageing: La Casa dei Cini works with a variety of vessels — stainless steel tanks, old wooden barrels, truncated conical wooden vats, and other containers — each chosen according to the wine, the vintage, and Riccardo's intuition. There is no single formula; the choice of vessel is always made in service of the wine's natural expression, not in pursuit of a house style. The stainless steel preserves freshness, primary fruit, and vibrant acidity — essential for the delicate aromatics of Filara and Ventù. The old wood and truncated conical vats add subtle complexity, allow for gentle oxygen exchange, and provide the structure and depth necessary for more ambitious reds like Quattroà and Borgonovo — without imposing oak flavors that would mask the territorial character. All wines are fermented with indigenous yeasts, generally unfined and unfiltered, with minimal sulfur added — preserving their natural textures, living yeasts, and authentic flavors. The result is a portfolio of wines that are unmistakably La Casa dei Cini — alive, authentic, deeply connected to the sandy-loam soils and mixed-varietal vineyards of the Trasimeno hills, and to the family's conviction that the vineyard, not the cellar, is where wine truly begins.
"Quattroà" — "Sangiovese, Ciliegiolo, Canaiolo Nero & Aleatico — Hand-Harvested from Organic Mixed-Variety Vineyard in Piegaro, Indigenous Yeast Fermentation in Truncated Conical Wooden Vat, Aged 50% Steel / 50% Wood, Unfined, Unfiltered, Minimal Sulfur — The Vineyard-Driven Field Blend of the Trasimeno Hills"
The Quattroà is La Casa dei Cini's most distinctive and philosophically significant wine — the signature field blend that encapsulates everything Riccardo, Clelia, and Aristide Cini believe about organic viticulture, natural winemaking, biodiversity, and the transformative power of allowing the vineyard, not the winemaker, to determine the wine's composition. It is not merely a red wine; it is a manifesto for a different way of thinking about wine — one that rejects the industrial model of single-varietal blocks and post-harvest blending in favor of integration, patience, and the wisdom of the land. The name "Quattroà" evokes the four (quattro) varieties that grow together in the same vineyard, already blended by nature before the harvest ever begins — a declaration that the vineyard is the true winemaker, and that the human role is to listen, to guide, and to preserve.
The viticulture is certified organic. No chemical pesticides, no synthetic herbicides, no artificial fertilizers. No irrigation — the vines are dry-farmed, forcing them to dig deep into the sandy-loam soils for water and nutrients. The Cini family focuses on maintaining a healthy, biodiverse ecosystem in the vineyard and across the entire 50-hectare estate — olive trees, orchards, aglione, lavender, cereals, beekeeping, and mixed-varietal vineyards creating a self-regulating system that reduces the need for intervention. The harvest is entirely manual, with rigorous selection of only the healthiest, most concentrated bunches — each one picked by hand from vines that grow in mixed plots where Sangiovese, Ciliegiolo, Canaiolo Nero, and Aleatico have been planted together according to Riccardo's "taglio in vigna" philosophy.
In the cellar, the mixed grapes are fermented together in a truncated conical wooden vat with indigenous yeasts and skin maceration — no commercial yeasts, no enzymes, no additives. The truncated conical shape allows for gentle extraction and natural circulation during fermentation, while the wood adds subtle complexity without imposing oak flavors. After fermentation, the wine is aged for 7 months with 50% in stainless steel (preserving freshness and primary fruit) and 50% in wood (adding subtle complexity and gentle oxygen exchange). No fining, no filtration. Minimal sulfur is added — only what is necessary to ensure stability without masking the wine's natural character. The result is a wine that is alive, authentic, deeply connected to the place from which it comes, and to the philosophical conviction that the vineyard's own composition is the only true recipe for wine.
In the glass, it is bright ruby with garnet reflections — alive, vibrant, authentic. The nose is complex and layered: red cherry, wild strawberry, violet, dried herbs, and a distinct earthy, mineral note that speaks of the sandy-loam soils of the Trasimeno hills. There are notes of spice, leather, and a subtle balsamic quality that adds depth and intrigue — each variety contributing its own voice to the chorus. The palate is medium-bodied, with lively acidity, soft yet present tannins, and a clean, fruity, slightly rustic finish that lingers with a gentle mineral kiss. It is a wine of great personality — a wine that proves that when varieties are grown together, harvested together, and fermented together, the result is not confusion but harmony — a harmony that no post-harvest blending could ever achieve.
The Quattroà is a wine of the table and the mind — it pairs beautifully with rich pasta dishes, roasted meats, aged cheeses, grilled vegetables, or simply with good bread and olive oil. Serve at 14–16°C. It will reward 2–4 years of careful cellaring, developing more dried fruit, tobacco, and mineral complexity. Every bottle is a testament to the power of the "taglio in vigna" philosophy, the beauty of mixed-varietal organic viticulture, and the enduring magic of wines that honor the vineyard's own wisdom. ~$18–$26 / ~€16–€24.
The La Casa dei Cini Range
Riccardo, Clelia, and Aristide Cini produce a diverse, organic, natural portfolio from their approximately 6.5 hectares of vineyards in Piegaro, Trasimeno, Umbria. All wines are estate-grown, hand-harvested, and made with indigenous yeasts. No commercial yeasts, no enzymes, no additives. Generally unfined, unfiltered. Minimal or no sulfur. Fermented and aged in a variety of vessels — stainless steel, old wood, truncated conical wooden vats — chosen to preserve natural character and terroir expression. The portfolio includes whites, rosés, reds, and a traditional sparkling wine — each one a pure, honest expression of the Trasimeno hills terroir and the family's commitment to organic agriculture, biodiversity, educational mission, and the "taglio in vigna" philosophy. Prices are approximate and in USD/EUR.
La Casa dei Cini produces a diverse, organic, natural portfolio from approximately 6.5 hectares of vineyards in Piegaro, Trasimeno, Umbria. All wines are estate-grown, hand-harvested, and made with indigenous yeasts. Generally unfined, unfiltered, minimal or no sulfur. Vessels vary by vintage and cuvée: stainless steel, old wood, truncated conical wooden vats. The portfolio is diverse and authentic — whites, rosés, reds, and sparkling wines expressing the sandy-loam terroir and mixed-varietal "taglio in vigna" philosophy of the Trasimeno hills. The estate also produces olive oil, honey, aglione, lavender, and cereals. Educational farm engaging in social and didactic activities. Availability is limited due to the small scale and natural production methods. Contact the winery directly or visit The Grape Reset, Raisin, VinNatur, Vivino, and select natural wine retailers for availability. Visits by appointment.
Address and Contact Information
The winery is located in Umbria, Italy.
Address: Vocabolo Petroso 68, 06066 Piegaro (PG), Italy
Phone Number: +39 349 2594845
Email: info@lacasadeicini.it