# Casèbianco (2023)

- **Producer:** Domaine Casè
- **Colour:** orange
- **Type:** still
- **Grapes:** Malvasia di Candia Aromatica, Ortrugo, Marsanne, Moscato Bianco, Sauvignon
- **Region:** Emilia-Romagna, Italy
- **Style:** Natural
- **Alcohol:** 11.0%
- **Average price:** €19
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** orange, grapefruit, ginger, rose, blossom, bread, dried apricot, marmalade

## About this wine

Domaine Casè was established in 1998 by Alberto Anguissola, a former spray-can manufacturing engineer who chose to revive historical, forgotten high-altitude vineyards in Travo within the Val Trebbia region of Emilia-Romagna. Mentored by renowned natural vigneron Giulio Armani, Anguissola and his partner Diego Ragazzi cultivate old field-blend plots situated between 300 and 560 meters above sea level on clay-limestone soils. Casèbianco is a homage to the region's ancient tradition of co-planting and co-fermenting native white grape varieties, producing an authentic, non-standardized orange wine with remarkable mineral personality.

## Interesting facts

- Founder Alberto Anguissola transitioned from an engineer in spray-can manufacturing to a leading natural vigneron.
- Restores the historical Val Trebbia field-blend tradition by co-fermenting white varieties together on skins for 40 days.
- Very small artisanal production of only 2,000 to 3,000 bottles per lot.

## Food pairing

This natural orange wine features moderate phenolic tannins from 40 days of skin maceration along with vibrant acidity and aromatic spice characteristics. The delicate tannins cut effortlessly through fatty charcuterie and aged hard cheeses, while the lively acidity and citrus-floral notes harmonize with mildly spicy curries, Asian dishes, and savory umami toppings.

## Wine making process

The 2023 vintage is crafted from 25 to 60-year-old vines hand-harvested in mid-September. The grapes undergo spontaneous co-fermentation with native yeasts and extended skin maceration for 40 days in stainless steel tanks without temperature control or pump-overs, including a small portion subjected to partial carbonic maceration. The wine is aged for 12 months in stainless steel on its fine lees before bottling unfined and unfiltered, with minimal total sulfur additions of around 12 mg/L.