A New Love for an Old Land
L'Altra Donna is the natural wine estate of Marco Bazzichi and Katiuscia Sacchelli, founded in 2012 in Strettoia, in the Alta Versilia hills behind the famous seaside town of Forte dei Marmi, in the province of Lucca. The name — "The Other Woman" — is a playful reference to a new love and passion for this unique, historic terroir that had been largely abandoned in recent decades. The estate is a revival of the ancient winemaking tradition of Strettoia and the Candia hills, where viticulture was once central to local culture and economy. At 450 meters above sea level, with steep terraced slopes that require all work to be done by hand, Marco and Katiuscia cultivate organically, using traditional fertilization methods, avoiding all chemical pesticides and herbicides. In the cellar, they are devoted to the méthode ancestrale — pétillant naturel sparkling wines — alongside still whites, orange wines, and reds, all made with indigenous yeasts and zero added sulfites. The result is a portfolio of "honest Versilia wines" — authentic, pure, and deeply connected to a terroir that looks out over the entire Tuscan archipelago to Corsica and the French coast.
The Wisdom of Bisnonno Lorenzo
Marco Bazzichi and Katiuscia Sacchelli are not outsiders to the Alta Versilia — they are Strettoiesi veri, true Strettoia people, born and raised in these hills. The estate was founded in 2012 from the union of their two families, both with deep roots in the agricultural traditions of the area. But the story of L'Altra Donna stretches back further, to a time when this land was famous for its wine. "C'è un sapere antico, sedimentato nelle mani contadine come roccia nella terra. Se sarai fortunato, avrai un nonno che lo tramanderà a te. Io sono stato fortunato, senza il mio bisnonno Lorenzo la storia della nostra famiglia sarebbe stata diversa e forse L'Altra Donna non esisterebbe" — There is an ancient knowledge, sedimented in farmers' hands like rock in the earth. If you are lucky, you will have a grandfather who passes it on to you. I was lucky; without my great-grandfather Lorenzo, our family's story would have been different, and perhaps L'Altra Donna would not exist.
This is the voice of Marco — a man who sees himself as the inheritor of a wisdom that stretches back through generations of farmers who worked these hills. Bisnonno Lorenzo was not merely a relative; he was a repository of knowledge, a living archive of techniques, observations, and intuitions about vines, soil, weather, and wine that cannot be learned from books. The revival of winemaking in Strettoia is not a new invention; it is a remembering, a reactivation of a tradition that was once central to the identity of this place. In the early 20th century, the hills of Strettoia and the Candia were renowned for their wine — the good table and drinking culture of the area depended on it. Then, gradually, the vineyards were abandoned, the knowledge was lost, and the land was given over to other uses. Marco and Katiuscia have made it their mission to reverse this decline.
The name "L'Altra Donna" — "The Other Woman" — is playful and provocative. It refers to a new love, a new passion, a new direction that diverges from the expected path. For Marco and Katiuscia, the "other woman" is the land itself — the Alta Versilia, with its steep terraces, its sea-view vineyards, its ancient grape varieties, and its forgotten winemaking tradition. It is a love affair that has consumed their lives, transformed their careers, and given them a purpose that extends beyond the present moment into the future they are actively building. The name also evokes the idea of alternatives — of choosing a different way, of rejecting the conventional in favor of the authentic, of making wine that is honest rather than fashionable.
The estate is a complete agricultural project — vineyards, olive groves, agriturismo, restaurant. Katiuscia is the cook, "cuoca per istinto e passione, grande conoscitrice della cultura gastronomica versiliese" — a cook by instinct and passion, a great connoisseur of Versilian gastronomic culture. The restaurant serves dishes that reflect the seasonality and locality of the area, paired naturally with the estate's wines. The "Casa di Kati" is a two-story suite for guests, offering privacy, comfort, and breathtaking views over the Versilia coast. This is not merely a winery; it is a way of life, a total immersion in the land, the food, the wine, and the culture of a place that Marco and Katiuscia are determined to preserve and celebrate.
"C'è un sapere antico, sedimentato nelle mani contadine come roccia nella terra. Se sarai fortunato, avrai un nonno che lo tramanderà a te. Io sono stato fortunato, senza il mio bisnonno Lorenzo la storia della nostra famiglia sarebbe stata diversa e forse L'Altra Donna non esisterebbe."
— Marco Bazzichi
Alta Versilia & Steep Terraced Slopes
L'Altra Donna's vineyards are located in Strettoia, in the Alta Versilia area of Tuscany, at 450 meters above sea level on the hills behind the famous seaside town of Forte dei Marmi. This is a landscape of extraordinary beauty and agricultural challenge — steep, terraced slopes that cascade down toward the sea, offering panoramic views that stretch across the entire Tuscan archipelago to Corsica and the French coast. The elevation creates a unique microclimate: warm, sun-drenched days tempered by cool mountain breezes and the proximity of the sea, which preserves acidity and freshness in the grapes. The result is wines of full maturity and bright acidity — a rare combination that defines the character of the Alta Versilia.
The farming is organic, with a deep commitment to respecting all forms of life. No chemical pesticides or herbicides are used — the steep terraces make mechanization impossible anyway, so all vineyard work is done by hand. The focus is on traditional methods of fertilization, building soil health through organic matter, and creating a vineyard ecosystem that is self-regulating and resilient. The vines are cultivated with meticulous care, from pruning to harvest, with Marco personally overseeing every operation. The harvest is entirely by hand, with rigorous selection of only the healthiest, most concentrated bunches. The steep slopes are not merely a challenge; they are a guarantee of quality — the stress of the terrain produces lower yields and more concentrated grapes, while the manual labor ensures that only the finest fruit enters the cellar.
The grape varieties are a celebration of the indigenous grapes of the Versilia and the Colli Apuani — varieties that have grown in this area for centuries and carry the genetic memory of this specific terroir. Vermentino is the signature white grape, a variety of uncertain origins (possibly Spanish or Portuguese) with numerous affinities to Malvasia. In Tuscany, it is diffused on Elba, along the hills at the foot of the Alpi Apuane, in the province of Massa Carrara, and down to the Livornese Maremma. At L'Altra Donna, it produces wines of distinct minerality, aromatic complexity, and a savory finish. Vermentino Nero is a rare local clone — an autochthonous grape of the Apuan territory saved from extinction in the 1980s by local viticulturors. It produces a fragrant, fruity red with decisive acidity, low tannin, and a distinct sense of place. Trebbiano, Masseretta (also known as Barsaglina), and Merlot complete the palette — each one adapted to the specific conditions of the Alta Versilia.
The connection to the land is visceral and poetic. From the vineyards, the gaze stretches over the entire Tuscan archipelago, to Corsica, to the French coast. Here, the tradition of Versilia meets the hills of Strettoia — protagonists of good food and good drinking since the early 20th century. The olive groves, cultivated with Moraiolo, Leccino, and Quercetano varieties, produce a fantastic oil that is pressed cold within hours of harvest. The wild vegetation that surrounds the vineyards is not cleared but encouraged, creating a habitat for wildlife and beneficial insects. This is agriculture as ecology — a system that mimics nature, builds resilience, and creates abundance without extraction or degradation.
Strettoia, Alta Versilia, behind Forte dei Marmi. 450 meters above sea level. Steep, terraced slopes cascading toward the sea. Panoramic views across Tuscan archipelago to Corsica and French coast. Warm days tempered by cool mountain breezes and sea proximity. Manual cultivation only — mechanization impossible. Lower yields, concentrated grapes.
Certified organic. No chemical pesticides or herbicides. Traditional fertilization methods. All vineyard work by hand — pruning, tending, harvesting. Meticulous care at every stage. Self-regulating vineyard ecosystem. Respect for all forms of life. Soil health built through organic matter. Hand-harvested with rigorous selection.
Vermentino (signature white, uncertain origins, mineral, aromatic, savory). Vermentino Nero (rare local clone saved from extinction in 1980s, fragrant, fruity, acidic, low tannin). Trebbiano (known since Roman times, vigorous, high acid, good for appassimento). Masseretta/Barsaglina (autochthonous black grape, tannic, intense colors, niche production). Merlot (adapted to collinear soils and Mediterranean climate).
Vineyards, olive groves, wild vegetation as one system. Olive oil from Moraiolo, Leccino, Quercetano — cold pressed within hours. Agriturismo and restaurant — "Casa di Kati" suite for guests. Katiuscia's cooking — instinctive, passionate, deeply Versilian. Total immersion in land, food, wine, culture. Agriculture as ecology, not extraction.
Méthode Ancestrale & Zero Sulfites
At L'Altra Donna, the cellar philosophy is one of absolute minimal intervention — not as a rejection of technique, but as a commitment to allowing the wine to express the terroir with as little human interference as possible. The estate is devoted to the méthode ancestrale — the oldest known method of making sparkling wine, where the wine is bottled during primary fermentation, trapping the naturally produced carbon dioxide to create gentle, authentic bubbles. All wines are fermented with indigenous yeasts only, and the use of sulfur is kept to a minimum or is not used at all. The result is a portfolio of wines that are alive, hazy, and profoundly natural — wines that taste of the Alta Versilia, of sea breeze and mountain sun, of Vermentino and Vermentino Nero, of Marco and Katiuscia's hands in the vineyard.
The techniques are demanding, traditional, and deeply personal:
Harvest & Selection: All grapes are meticulously hand-harvested from the estate's organic, steep-terraced vineyards. Marco monitors each parcel daily in the weeks leading up to harvest, tasting berries and waiting for the moment when phenolic ripeness, sugar concentration, and acid balance align. The harvest is selective and careful — only the finest bunches are chosen, and they are transported quickly to the cellar to preserve freshness. The steep slopes make the harvest physically demanding, but they also ensure that only the most dedicated, most attentive work produces wine. The separation between varieties is maintained throughout the process, ensuring that each cuvée expresses the distinct character of its specific grapes.
"Strinatino" — The Ancestrale Vermentino: The Strinatino is L'Altra Donna's signature sparkling wine — a pétillant naturel made from Vermentino that captures the essence of the Alta Versilia in effervescent form. The name "Strinatino" evokes the steep, straining nature of the terraced vineyards — "strinato" means "strained" or "stretched" in Italian, a reference to the physical effort required to work these slopes. The grapes come from a generous slope of the vineyard, situated on the hills of historic Versilia with southwest exposure, which gives a Vermentino close to purity with intense and decisive aromas. The wine is made using the méthode ancestrale: the must is bottled during fermentation, and the natural yeasts consume the remaining sugars, producing CO₂ that dissolves into the wine. The result is a wine of 12.5 degrees — slightly sweet (abboccato), with typical aromatic and fruity notes that are best appreciated when young. It rests one year in the cellar before release. In the glass, it is pale gold with a gentle haze. The nose offers white flowers, citrus zest, green apple, almond, and a distinct saline minerality. The palate is creamy, with soft bubbles and a refreshing, fruity finish. Serve well chilled. ~$20–$28 / ~€18–€25.
"Strinato Zero" — The Zero Sulfite Vermentino: The Strinato Zero is L'Altra Donna's most radical wine — a Vermentino with zero added sulfites and no coadjuvants, created in 2012 in countertrend to the wines of the moment. This was a pioneering decision: at a time when most producers were adding sulfur to ensure stability and longevity, Marco and Katiuscia chose to make a wine that was completely natural, completely unprotected, completely honest. The result is a wine that is vibrant, alive, and slightly unpredictable — a wine that changes from bottle to bottle, from month to month, reflecting the living nature of the yeast and the terroir. It is a wine for those who understand that natural wine is not a product but a process, not a constant but a conversation. In the glass, it is golden and hazy. The nose is intense — white flowers, ripe pear, honey, wild herbs, and a subtle yeasty complexity. The palate is textured and savory, with a slight tannic grip and a long, mineral finish. Serve at 10–12°C. ~$22–$30 / ~€20–€27.
"Toscano Zero" — The Orange Wine: The Toscano Zero is L'Altra Donna's orange wine — a wine made with extended skin contact in the typical Georgian style, based on Vermentino and Sauvignon Blanc, with zero added sulfites. This is a wine of extraordinary intensity and complexity, where the maceration of the skins with the must extracts color, tannin, and phenolic compounds that transform the wine from a simple white into something profound and structured. The name "Toscano Zero" refers to both the Tuscan origin and the zero-sulfite philosophy — a wine that is entirely of its place and entirely without intervention. In the glass, it is amber-orange, hazy and alive. The nose offers dried apricot, orange peel, wild honey, black tea, and a distinct mineral salinity. The palate is full-bodied, tannic, and savory, with a long, complex finish that evolves in the glass. It is a wine that demands food — rich pasta dishes, grilled fish, aged cheeses — and rewards patience. Serve at 12–14°C. ~$24–$34 / ~€22–€31.
"Strinato Nero" — The Zero Sulfite Red: The Strinato Nero is a red wine made from Vermentino Nero — the rare, autochthonous black grape of the Apuan territory that was saved from extinction in the 1980s. This is a wine of extraordinary character and rarity: ruby-red in color, fruity on the nose, with good structure and a pleasant persistence on the palate. The particular proximity to the sea gives it a light salinity that adds complexity and freshness. Like all L'Altra Donna wines, it is made with zero added sulfites, allowing the pure expression of the grape to shine without the masking effect of sulfur. It is a light-bodied, fresh, and aromatic red with a distinct sense of place — a wine that could only come from the Alta Versilia, from these steep terraces, from this unique microclimate. Serve slightly chilled at 14–16°C. ~$20–$28 / ~€18–€25.
"Cariba'" — The Ancestrale Rosato: The Cariba' is L'Altra Donna's sparkling rosé — a pétillant naturel made from red grapes using the méthode ancestrale. The name evokes the Caribbean warmth and color that the wine brings to the glass — a festive, joyful wine that captures the playful spirit of the estate. It is made with the same natural principles: indigenous yeasts, bottle fermentation, no added sulfites. The result is a wine of vibrant pink color, with aromas of wild strawberry, raspberry, rose petal, and citrus zest. The palate is crisp and refreshing, with creamy bubbles and a dry, mineral finish. It is a wine of celebration, of sunshine, of the simple pleasure of bubbles made honestly. Serve well chilled. ~$20–$28 / €18–€25.
"Caloma" — The Still Vermentino: The Caloma is L'Altra Donna's still white wine — a Vermentino from the south-facing slope of the Candia, the hill that overlooks the sea. At 12.5–13 degrees, it is a wine of delicate aromas and decisive taste — the Vermentino grape at its purest, without the intervention of bubbles or skin contact. The nose offers white flowers, citrus, green apple, and almond, with a distinct savory note that speaks of the sea's proximity. The palate is crisp, mineral, and refreshing, with a long, clean finish. It is a wine of clarity and precision — a wine that proves the Alta Versilia can produce whites of world-class quality when farmed with integrity and made with honesty. Serve chilled at 8–10°C. ~$18–$26 / ~€16–€23.
"Passito di Bugia" — The Passito: The Passito di Bugia is L'Altra Donna's dessert wine — a passito made from Vermentino grapes selected by hand at full maturity, bunch by bunch, and placed in ventilated crates. In the evening, at the end of the harvest, they are carefully laid out on racks and left to rest for two months in the estate's cellar. The result is a wine of extraordinary concentration and sweetness — golden, luscious, with aromas of dried apricot, honey, candied citrus, and a distinct mineral backbone that prevents the wine from becoming cloying. It is a wine of patience and tradition, made with the same care and attention that Marco's great-grandfather Lorenzo would have recognized. Serve slightly chilled at 10–12°C with aged cheeses, dried fruit, or simply on its own as a contemplative wine. ~$24–$34 / ~€22–€31.
Vessels & Ageing: L'Altra Donna works with a combination of vessels for fermentation and ageing, each chosen to best preserve the natural character of the wine. Stainless steel tanks are used for the still wines and the base wines for the ancestrale — providing thermal stability and preventing oxidation. The bottles themselves become the ageing vessel for the pét-nats — the wine matures on its lees in the bottle, developing complexity and depth. For the passito, the traditional racks (graticci) and the cool, ventilated cellar provide the slow, gentle drying that concentrates the grapes without losing their essential freshness. The choice of vessel is always deliberate and traditional: the goal is not to transform the wine but to preserve it, to allow it to express itself with as little interference as possible. All wines are bottled with zero or minimal added sulfites, preserving their natural textures, living yeasts, and authentic flavors.
"Strinato Zero" — "100% Vermentino — Zero Added Sulfites, Zero Coadjuvants, Indigenous Yeasts, Spontaneous Fermentation — The Radical Pioneer of Alta Versilia"
The Strinato Zero is L'Altra Donna's most radical and pioneering wine — a Vermentino of extraordinary purity and honesty that encapsulates everything Marco Bazzichi and Katiuscia Sacchelli believe about natural winemaking, zero intervention, and the transformative power of trusting the grape. It is not merely a wine without sulfites; it is a manifesto in liquid form, a challenge to the conventions of modern winemaking, and proof that the most natural wines are often the most alive.
The name "Strinato Zero" carries multiple meanings: "Strinato" evokes the steep, straining terraces where the vines grow — the physical effort required to work these slopes — and "Zero" refers to the zero added sulfites, the zero coadjuvants, the zero intervention that defines this wine. It was born officially in 2012, in countertrend to the wines of the moment — at a time when sulfur was ubiquitous and natural wine was still a fringe movement. Marco and Katiuscia were pioneers, choosing to make a wine that was completely natural, completely unprotected, completely honest.
The grapes come from the estate's organic, steep-terraced vineyards in Strettoia, at 450 meters above sea level on the south-facing slopes of the Candia. The viticulture is organic: no chemical pesticides, no herbicides, no synthetic fertilizers. All work is done by hand — pruning, tending, harvesting. The Vermentino vines are cultivated with meticulous care, and 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.
There is no temperature control, no commercial yeast, no enzymes, no additives, no sulfur. The fermentation is allowed to proceed naturally, at its own pace, with the yeasts that are naturally present on the grape skins and in the cellar environment. The result is a wine that is vibrant, alive, and slightly unpredictable — a wine that changes from bottle to bottle, from month to month, reflecting the living nature of the yeast and the terroir. This is not a defect; it is a feature. It is the mark of a wine that is truly natural, truly alive, truly expressive of its place and its moment.
In the glass, it is golden and hazy — alive, unfiltered, authentic. The nose is intense and evolving: white flowers, ripe pear, honey, wild herbs, chamomile, and a subtle yeasty complexity that speaks of the spontaneous fermentation. The palate is textured and savory, with a slight tannic grip from the skin contact and a long, mineral finish that lingers for minutes. It is a wine of matter and finesse, of structure and soul — a wine that demands attention and rewards patience.
The Strinato Zero is a wine for those who understand that natural wine is not a product but a process, not a constant but a conversation. Serve at 10–12°C with seafood, grilled vegetables, light pasta dishes, or simply on its own as a contemplative wine. It is a testament to the courage of pioneers, the beauty of indigenous varieties, and the enduring magic of wines that honor the land without intervention. Every bottle is a small universe in full evolution — just like the world of L'Altra Donna. ~$22–$30 / ~€20–€27.
The L'Altra Donna Range
Marco Bazzichi and Katiuscia Sacchelli produce an artisanal, natural portfolio from their organic, steep-terraced vineyards in Strettoia, Alta Versilia, Colli Apuani, Lucca, Tuscany. All wines are estate-grown, hand-harvested with rigorous bunch-by-bunch selection, spontaneously fermented with indigenous yeasts, and bottled with zero or minimal added sulfites. No commercial yeasts, no enzymes, no additives, no heavy filtration. The portfolio is built around the méthode ancestrale — pétillant naturel sparkling wines — alongside still whites, orange wines, zero-sulfite wines, and a passito dessert wine. Each one is an honest, authentic expression of the Alta Versilia terroir. Prices are approximate and in USD/EUR.
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Official shop (best source) – direct online store:
cantinalaltradonna.it (Shop) Cantiina La TradonnaViNO – Vini Naturali Online (multiple L’Altra Donna labels):
Producer page · Product listings ViNO+1Enoteca Sergio (Viareggio) – examples currently listed:
Vermentino Nero · Strinatino Ancestrale