Casa Sola Today

We like to place our work within a broader vision guided by the values of ethics, solidarity, and sustainability.

In this perspective, we see the winemaker as the guardian of the environment, protector of traditions, and steward of common goods such as the landscape, water, vegetation, and the entire territory.

We work courageously, passionately, and consistently to achieve the highest quality expression of our territory, while respecting the history of Chianti, yet being open to experimenting and taking on new challenges with a “traditional and innovative” style.

At Casa Sola, it is thanks to the enthusiasm, passion, and experience of our team that we have achieved high quality standards in the wine and oil we produce.

We work in close contact with nature; managing climate challenges is crucial in wine production, and as Zig Ziglar puts it:It’s not what you’ve got, it’s what you do with what you got that makes a difference…

Sustainability is at the core of every stage of our work, from the vineyard to the bottle:

  • We have adopted an organic approach in the entire production cycle.
  • We use clean energy from renewable sources exclusively in all production phases.
  • Water Saving. Rainwater is used for irrigating the vegetable garden and gardens, stored in large tanks.
  • We reduce CO2 emissions from wine production by using lightweight glass bottles and preserving and maintaining existing forests.

Recycle. We are committed to waste reduction and separation.

Our Vineyards

Approximately 20 hectares of vineyards within the Chianti Classico territory have a long-standing commitment to producing quality wines.

Thanks to excellent soil exposure and a favorable microclimate, the Casa Sola territory possesses unique characteristics. Olive groves and vineyards alternate to create a natural barrier against diseases.

We firmly believe that wine is born in the vineyard. Therefore, we pay great attention to our vines, providing meticulous and specific care for each individual vineyard. Committed to organic certification, we favor mechanical interventions and use natural substances for treatments rather than synthetic chemicals.

Our vineyards stretch across hills at altitudes ranging from 280 to 340 meters above sea level.

Surrounding Casa Sola are forests and extensive areas of Mediterranean maquis, which, like a protective barrier, significantly contribute to the landscape and serve as a valuable resource for biodiversity and a vital carbon dioxide reservoir. The presence of forests also helps maintain a cooler microclimate, especially during the summer.

Despite being located within a single corporate body, each vineyard exhibits unique characteristics in terms of soil, exposure, and altitude. The soil in Casa Sola’s vineyards is mainly of medium texture with a significant presence of stones, with alberese and Flysh formations alternating in some areas, while the western part of the estate features more loamy and fertile soil. Planting density ranges from 3,500 to 5,500 plants per hectare, with lower densities found in the oldest and historic vineyards.

The vineyards are trellised, using a Guyot system in some plots and spur-pruned cordons in others.

Each new vineyard is planted with great care, considering the compatibility between the soil, microclimate, and the plant itself. The choice of variety, clone, and rootstock is crucial for achieving the best results.

We attach great importance to the age of our vines, allowing them to grow naturally without forcing production. This approach enables us to obtain more stable and consistent products over time when the vines reach vegetative maturity. Older vineyards with deep roots are less susceptible to climate variations and have a greater adaptive understanding of the terroir. They usually become more resistant to diseases, pathogens, and overall stress. Currently, Casa Sola’s vineyards range in age from 1 to 50 years.

Our Vineyards

Casa Sola places significant emphasis on Sangiovese, dedicating 14 out of its 20 hectares of vineyards to this variety. We are dedicated to rigorously respecting the local regulations and enhancing Sangiovese to its fullest expression.

Its presence varies in terms of the age of the plants, ranging from one to an impressive 50 years old. One of the most representative vineyards is the Cabina vineyard, planted in 2006 and now dedicated to the production of Casa Sola’s Gran Selezione. This iconic Tuscan grape is the most widely planted in Italy and offers great versatility, thriving not only in Chianti Classico, where it must constitute at least 80% of the blend, but also in other renowned Tuscan denominations such as Brunello di Montalcino, Vino Nobile di Montepulciano, and Morellino di Scansano.

Sangiovese features medium-sized, pentagonal or trilobate leaves and produces medium-sized, compact grape clusters. The berries have an oval shape. This grape variety shows significant vigor, and the most common training system used is the cordon spur.. It best expresses its qualities in hilly terrain, while in flat and particularly fertile soils, it tends to be very productive at the expense of quality.

Sangiovese grapes tend to ripen somewhat slowly. At Casa Sola, the grapes are typically harvested between late September and early October.

What makes Sangiovese fascinating is its ability to adapt to different types of soil, although it prefers those with limestone sediments. It behaves like a sponge, absorbing the characteristics of the terroir and the surrounding climate. At Casa Sola, this grape offers a floral bouquet with hints of violet and poppy, along with a distinctive flavor of cherry and wild berries, which are typical of this variety.

However, vinifying Sangiovese presents a challenge: finding a delicate balance between acidity and tannins This requires careful management of cultural practices and meticulous selection of the harvest time to mitigate tannic harshness while maintaining optimal energy and freshness.

Cabernet Sauvignon is undoubtedly one of the most renowned and beloved grape varieties worldwide, known for its exceptional versatility and the ability to produce high-quality wines. Originally from the prestigious Bordeaux region in France, Cabernet Sauvignon is a global ambassador for red wines. At Casa Sola, this grape is used in small percentages in the production of Chianti Classico and Chianti Classico Riserva, providing complexity and structure to these wines. It plays a primary role in the IGT Montarsiccio, our Super Tuscan, dating back to 1980.

This grape variety features medium-sized leaves and small to medium-sized grape clusters, generally compact in structure. The berries, with a small or medium size, are covered by a thick and dark skin rich in pigments and tannins. This characteristic gives Cabernet Sauvignon its typical deep ruby color and robust tannic structure.

What makes Cabernet Sauvignon intriguing are its complex aromas and flavors. Typically, you can find hints of black fruits like blackcurrant, black cherry, and plum, accompanied by notes of black pepper, herbs, tobacco, and spices.

Another distinctive feature of Cabernet Sauvignon is its exceptional aging potential, allowing wines produced with this grape to mature in the bottle for many years. This characteristic makes our Montarsiccio a wine with extraordinary longevity.

Merlot, one of the noble Bordeaux grape varieties, along with Cabernet Sauvignon and Cabernet Franc, is known for its remarkable adaptability and the ability to impart complexity to the wines it is used in. It is recognized for its pleasant softness, delicate tannins, and moderate acidity.

This grape pairs beautifully with Cabernet Sauvignon and Sangiovese, contributing to roundness and elegance in these wines. In our Montarsiccio, Merlot plays a significant role in enriching the wine’s complexity.

In Chianti Classico and Chianti Classico Riserva at Casa Sola, Merlot takes on a different role. Its modest presence in these blends is intended to soften the typically vigorous and sometimes angular character of Sangiovese. Merlot ripens slightly earlier than Sangiovese, and it is usually harvested about ten days ahead of other red grape varieties.

Canaiolo Nero, commonly known as Canaiolo, is a grape variety of great importance in Italian winemaking tradition, particularly rooted in the Chianti region of Tuscany. Casa Sola dedicates about half a hectare to this fascinating grape variety, whose contribution, although numerically limited, is of significant importance to the composition of Chianti Classico vintage. This choice follows the precious tradition of pairing Canaiolo with Sangiovese, as originally prescribed by Baron Ricasoli in the original recipe for Chianti Classico, which called for “proportions of seven parts Sangiovese, two of Canaiolo, one of Malvasia.”

The name Canaiolo might derive from the Latin “dies caniculares,” the hottest period of summer (canicola), which extends from late July to late August when grapes change color.

Canaiolo Nero’s main characteristics include freshness, velvety softness, and delicate tannins. These qualities make it ideal for tempering the often tannic and occasionally edgy character of Sangiovese. In the production of Casa Sola’s Chianti Classico vintage, Canaiolo adds a fresh and soft note to the wine.

While Canaiolo is often used in blends, it can also be vinified as a single-varietal wine, where it can be appreciated for its freshness and ease of drinking rather than aging potential.

The recent addition of a Malvasia Nera vineyard within Casa Sola’s wine landscape represents a valuable enrichment of our grape variety heritage. This choice aligns with the local winemaking tradition, which places great value on indigenous grape varieties. We are confident that this decision will lead to increased complexity in our wines.

Malvasia Nera is characterized by medium-sized pentagonal-shaped leaves.. The vine produces abundant and compact grape clusters with a pyramidal and elongated shape. The berries of this variety are medium-sized, oval, and have a thick, dark, bluish-black skin. Malvasia Nera has moderate ripening, with the vine displaying controlled vigor and good productivity.

In Tuscany, although Malvasia Nera is less widespread than in the past, it still represents a fundamental part of the winemaking tradition of Chianti.. Wines produced from this grape variety feature a ruby-red color and offer aromatic notes and particular finesse on the palate. .

Petit Verdot is an intriguing and captivating grape variety grown in Casa Sola’s vineyards, contributing to the diversification of our rich grape variety heritage and significantly enhancing the complexity of our wines.

Petit Verdot’s leaves are medium-sized, often with pentagonal or trilobate shapes, and it produces grape clusters of moderate to small size, typically with a cylindrical or pyramidal shape. The berries have small to medium-sized, round shape, and are covered by a thick and dark blue-black skin.. This grape variety requires a longer maturation period compared to others and usually exhibits moderate vigor with relatively low yields.

Originating from the Bordeaux region, Petit Verdot has traditionally been used as a minor component in Bordeaux blends, contributing its characteristic color, structure, and notes of spices and pepper to the wines.

At Casa Sola, Petit Verdot has found an ideal environment to express its potential. Its late ripening and resistance to diseases make it suitable for the Tuscan climate. When vinified as a single-varietal wine, Petit Verdot produces a wine characterized by a deep color, intense aromas of black fruit, spices, and floral nuances, accompanied by a robust tannic structure and a long and elegant finish.

The inclusion of Petit Verdot in our vineyards testifies to our commitment to innovation and the constant search for varieties that can better express the characteristics of our Tuscan terroir. Its presence in our future productions will further enrich our range of wines, offering new sensory experiences and additional layers of complexity for wine enthusiasts.

Malvasia Bianca is a white grape variety used for the production of Vin Santo at Casa Sola. This variety, with its long tradition and unique aromatic profile, significantly contributes to the extraordinary complexity of this sweet wine.

In the context of Chianti Classico, Malvasia Bianca has long been a key element of ampelography, thanks to its significant sugar content in the grapes. This characteristic is essential for producing Vin Santo, a wine obtained through the process of drying the grapes.

Malvasia Bianca vines feature medium to large leaves, often with pentagonal or trilobate shapes. The grape clusters are medium to small in size, with a pyramid shape and elongated structure. The skin helps retain the juice inside, allowing for a greater concentration of sugars and aromas during the process.

Malvasia Bianca grapes are renowned for their distinct and complex aromas.. During the drying process, these grapes develop intense aromas of ripe fruit, honey, flowers, and spices, contributing to a rich and enveloping taste profile in our Vin Santo.

Together with other members of its illustrious grape variety family, Trebbiano Toscano has ancient roots in Italian history, dating back to Roman times. Identifying the various variants of this variety, often named based on their origin or the geographical area in which they are grown, can be a challenging task.

Trebbiano Toscano is known for its high productivity and lively acidity, both of which significantly influence the characteristics of the wines it produces. Trebbiano Toscano is particularly well-suited for drying, and it is often used in the production of the renowned Vin Santo of Chianti Classico, where it likely expresses its qualities best.

In contrast to other varieties, Trebbiano Toscano’s high yields do not compromise wine quality. Often, it is allowed to grow more naturally with fewer pruning practices. Interestingly, in Tuscany, the vineyard area dedicated to Trebbiano is even more extensive than that dedicated to Sangiovese, underscoring its deep-rooted presence in the region.

The grape clusters are notably large and elongated, sometimes compact, and they may appear “winged”. The grapes are medium-sized and have a relatively regular discoid shape, with a rather pruinose and resistant skin. The color of the grapes can vary, ranging from green to yellow and even pink, depending on the clones and ripening conditions.

The musts have a light structure, with low alcohol content but a marked acidity. These characteristics, in addition to being fundamental in Vin Santo production, are also used in our white wine “Pergliamici,” where Trebbiano contributes its lightness, freshness, and liveliness.

Petit Manseng is a white grape variety native to the Southwest of France, particularly in the Pyrenees regions. This grape is renowned for producing high-quality sweet and aromatic wines, often characterized by a complex taste profile and vibrant acidity.

What sets Petit Manseng apart is its remarkable resistance to mold, making it particularly suitable for sweet wine production. Compact clusters and a thick skin play a crucial role in protecting the grapes from mold damage, allowing them to dry on the vine and concentrate sugars and aromas. Petit Manseng ripens late, and the grapes are usually harvested after the main harvest season.

These characteristics make Petit Manseng ideal for contributing to the unique character of Vin Santo from Chianti Classico produced by Casa Sola. The result is a wine that offers a complex aromatic profile and significant acidity, enriching our wine range with its distinctive character.

The Harvest

Wine originates primarily in the vineyard.. For this reason, harvest is a special time and a crucial activity in wine production. Due to the different vegetative and climatic conditions each year, the harvest represents a real challenge for us producers.

For this reason, the harvest takes on a dual dimension: on one hand, it is a time of celebration and conviviality, but at the same time, it represents a phase of critical choices and decisions. It symbolizes the meeting of nature and human ingenuity, blending together to create the best wine possible: the grapes must be harvested at the optimal moment.. This requires detailed logistical planning to ensure that all grape clusters can be transported to the cellar quickly and smoothly.

The harvest period generally varies from August to late October in the northern hemisphere and from February to April in the southern hemisphere. However, the actual harvest date is determined by the complete ripening of the grapes,the complete ripening of the grapes, Parameters such as sugars, pH, acidity, and polyphenols are always considered to identify the optimal harvest time. At Casa Sola, the harvest typically takes place in the last part of September and the first weeks of October. During the final ripening phase at Casa Sola, we conduct daily monitoring of both chemical parameters and a visual assessment of the grapes.

In the final phase of the harvest, we use portable refractometers to directly measure the sugar content in the grapes. This allows us to begin the harvest at the most appropriate moment.

There are primarily two approaches to harvesting: manual harvesting and mechanical harvesting.

Manual harvesting is crucial in the production of high-quality wines, such as those we produce here at Casa Sola. This method involves careful selection of the grape clusters, with only the best ones being cut, collected, and used for wine production.Mechanical harvesting, on the other hand, involves the use of machines and equipment for harvesting.. These machines gather the grapes from the vineyards with vertical or lateral movements, and once the cluster is detached, the grapes are immediately captured in trays and transported to a container. From there, the grapes are subsequently transferred to a special trailer and brought to the winery.

Our Cellar

Casa Sola’s cellar represents the beating heart of our company, a place where art, science, passion, and experience come together to extract the utmost potential from every grape.

At Casa Sola, we exclusively use the natural yeasts present on the skins of our grapes, so nothing is added except small amounts of sulphites. These natural yeasts begin converting sugars into alcohol a few days after, simultaneously generating heat and producing carbon dioxide. For this reason, we ensure that fermentations occur at a controlled temperature, keeping the temperatures below 35°C.

Once the skins and pomace are separated, our wines undergo a second fermentation called malolactic, which is fully completed in all Casa Sola wines.

After fermentation, the wine is aged in wooden barrels or concrete tanks, where it stabilizes, harmonizes, and develops complexity.

Our cellar is continuously evolving to ensure excellence in the production of our wines. We use a variety of tanks of different capacities and materials to obtain a better flexibility in grape processing, allowing for small selections and adjustments to the specific needs of each batch of grapes. Furthermore, it is crucial for us to ferment each vineyard separately to maintain and highlight the individual expressions and characteristics of each plot.

In addition to emphasizing temperature control, during fermentation, we maintain a clean and healthy environment both during fermentation and the aging phase. The latter aspect is crucial to ensure the production of high-quality wines. To emphasize the importance of cleanliness, one might jokingly say that in this cellar, we use almost more water than wine!

Casa Sola cellar features a spacious climate-controlled area where our wines are stored in bottles before they are released to the market. This phase, known as “bottle aging,” can vary from 6 months for simpler wines to 3 years for our Montarsiccio.

Casa Sola Cellar Capacity:

Stainless steel tanks: 1,170 hl, with variable capacities from 10 to 130 hl
Concrete tanks: 1,500 hl, with sizes ranging from 50 hl to 125 hl
Slavonian oak barrels: 600 hl, with sizes of 20 or 30 hl
Small French oak barrels (tonneaux and barriques): Up to 350 hl

Our Production


Wine production is an ancient art with millennia-old roots. Although the basic process has remained unchanged over time, there are secrets and nuances that significantly influence the quality and character of wine.

  • Quality Grapes:Wine is born in the vineyard, which is why the ripeness of the grapes can influence the taste, aroma, and color of the wine. Optimal grapes for wine production are mature, in excellent health, and characterized by a good balance of acidity and tannins.
  • Pressing: The destemming and pressing of grapes are equally important phases. The juice extracted during these operations forms the basis of our wine. It is essential to handle the grapes delicately to preserve quality, avoiding damage to the skins and seeds, which could impart unwanted flavors to the wine. Moreover, pressing requires special attention to avoid excessive tannin extraction.
  • Fermentation: During fermentation, yeasts convert sugars into alcohol, giving the wine its characteristic taste and aroma. At Casa Sola, we prefer to use exclusively indigenous yeasts for their connection to the terroir. This topic is still a subject of debate, but we are extremely pleased with our choice. Pump-overs, punch-downs, and délestage are carried out non-invasively to avoid excessive extractions.
  • Aging: It is crucial to store the wine under optimal conditions, i.e., in a clean, dark, cool, and suitable environment, allowing it to mature for the necessary period to develop the desired flavors and aromas. The type of container in which the wine is aged influences its evolution, determining different scents and textures; these containers can be made of steel, concrete, terracotta, or wood, with various sizes and capacities.
  • Blending: The assembly of different wine batches contributes to achieving the desired taste and aroma by balancing the characteristics of each individual component. At Casa Sola, this is a crucial moment, and before arriving at the final blend, tastings are repeated at least three times.
  • Bottling:Bottling is the final step in wine production, but the subsequent bottle aging period is equally important. At Casa Sola, we are slow to release new vintages to the market because we want to offer a product that is immediately “drinkable”. The characteristics of our terroirs lead us to produce wines with great aging potential while also requiring a longer initial aging period.

Our Production

Olive Oil

The artisanal production of extra virgin olive oil has deep roots in the Chianti tradition.

The harvest takes place between October and November when the olives are not yet fully ripe. This preserves qualities such as freshness, intensity, and the characteristic herbaceous flavor of Chianti Classico oil. At Casa Sola, the harvest is still done manually because it is essential to treat the olives gently to preserve the quality and flavor of the oil.

The harvested olives are washed and then ground into a dense paste, including pulp, pit, and skin, from which the precious olive juice is extracted. The extraction can be done through cold or hot pressing, with cold pressing being preferable as it preserves the natural flavors and aromas of the olives better. Oils at Casa Sola are extracted only through mechanical processes, usually centrifugation, and cold pressing.

The obtained oil is then decanted, clarified, and filtered, resulting in a clear, stable, and long-lasting extra virgin olive oil.

Finally, the oil is stored in stainless steel containers, dark glass, or tin, protecting it from light and oxidation . Storage is done in a cool, dark place, away from sources of moisture, preferably at a constant temperature.

Proper olive oil storage is crucial to preserve its freshness and organoleptic properties. If well stored, the oil can last for several months (18 months by law), but it expresses its full fragrance when freshly pressed; hence, it is often referred to asnew oil“.