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Casa Caterina
The company cultivates about 14 hectares of vineyards with various grape varieties, mainly Chardonnay, Pinot Noir and Pinot Meunier, situated at 260 to 310 metres above sea level on soils composed of limestone, clay and sand. No synthetic products are used in the vineyard, but only small quantities of copper and sulphur in case of need. The grapes are harvested with scrupulous manual selection and transported by crates to the winery. Fermentation is spontaneous using indigenous yeasts at all stages. The long stay on the yeasts and the manual disgorging "à la volée" tell about the long and hard work that Casa Caterina carries out to give emotions to all consumers.
Casa Caterina is the symbol of a sparkling wine territory that approximates its own production ideal to that of the small récoltant-manipulant of the other side of the Alps, with the will to move away from the canonical schemes of the average Italian production to generate wines of great complexity and structure, destined to meet the favour of time after long evolutions. We are in Monticelli Brusati, one of the municipalities that is part of the classic method disciplinary in Lombardy, but the Del Bono family is not interested in this "restrictive" recognition, it wants to freely express its way of making wine.
The company cultivates about 14 hectares of vineyards with various grape varieties, mainly Chardonnay, Pinot Noir and Pinot Meunier, situated at 260 to 310 metres above sea level on soils composed of limestone, clay and sand. No synthetic products are used in the vineyard, but only small quantities of copper and sulphur in case of need. The grapes are harvested with scrupulous manual selection and transported by crates to the winery. Fermentation is spontaneous using indigenous yeasts at all stages. The long stay on the yeasts and the manual disgorging "à la volée" tell about the long and hard work that Casa Caterina carries out to give emotions to all consumers.
Casa Caterina is the symbol of a sparkling wine territory that approximates its own production ideal to that of the small récoltant-manipulant of the other side of the Alps, with the will to move away from the canonical schemes of the average Italian production to generate wines of great complexity and structure, destined to meet the favour of time after long evolutions. We are in Monticelli Brusati, one of the municipalities that is part of the classic method disciplinary in Lombardy, but the Del Bono family is not interested in this "restrictive" recognition, it wants to freely express its way of making wine.
