The hilly vineyards of CASA BENNA® cover a surface of about 11 hectares with south-eastern exposure.
Our soil is made up of iron-enriched clay, marked by an uneven pedological composition. When planting a vineyard, side openings are left along the rows every 30-40 m.
At harvest time, this allows us to separate grapes according to their individual traits and maturation parameters, so they can be pressed in different tanks.
All it takes is a few metres’ difference to find distinct grapes that make dissimilar wines: some better suited to ageing, others to being made into younger wines.
CASA BENNA® will never compromise on this level of attention during a harvest, which is and always will be carried out by hand, using small crates and carefully selecting with almost surgical precision.
Since 1994, we’ve enthusiastically participated in the practice of integrated production.
A good harvest always comes from a suitable terroir, a favourable climate and proper cultivation. Our observance of the yields per hectare is exacting, with an average of around 9 tonnes, falling to 7 for the Gutturnio Classico Riserva.
It is appropriate, especially for the normally bountiful Barbera grapes, to reduce the load of bunches per vineyard to achieve a wine with greater volume.
We have followed the tenets of integrated production from its very first draft, in order to ensure our agriculture respects both our own product and the environment.
Since 1988, we have made sure to recycle our vine shoots, that is the leftovers from pruning the vineyards.
Once they are gathered at the vineyard site, they are boxed up and used in our waste-to-energy incinerator to heat water and the winery’s various rooms.
Another decision we made to respect the environment was to, in 2011, install a roof-integrated solar panel system, designed to cover the winery’s total energy demand.
Origins of the Names
Made to celebrate the joyful circling of the swallows, which on summer afternoons gather around our farmhouse to prey in flight the woodworms "Anobium Punctatum", often emitting a Garrito of appreciation
Vidarò, in Piacenza dialect, identifies "shoots", the same shoots which, once the production cycle is finished, are pruned and then packed in bundles
These are woodworms of the "Anobium Punctatum" species that flicker in large numbers as they come out of our woodshed where we put the bundles of Vida
The Bonarda Frizzante is dedicated to the memory of Nonna Irma and celebrates her memories, when in the middle of the night she went down to the cellar to filter her favorite wine to have it sweet and sparkling the following spring
Born to celebrate the 100th harvest of Casa Benna, it takes its name from a flint sliver (selce) dating back to the Neolithic period found during the burglary and planting of the new Malvasia vineyard.