Podere Casanova

My name is Susanna Ponzin. My husband Isidoro and me are owners of a small farm on the eastern side of the Montepulciano, where the hills soften and look at Umbria, Trasimeno Lake and the Sibillini mountains. Below us, the ancient connecting roads of the Roman Empire and the Etruscans, roads of millenarian traffic, like our millenarian vineyards are just above. Urged by our passion to return to nature and to recover the origins of our relationship with the land, we found ourselves in beautiful Tuscany, where we succeeded in bringing new life to an ancient vineyard thanks to study, commitment and work. 16 hectares of rows of vines, stretching out between woods and gentle slopes downstream of Montepulciano, enjoy the closeness to the lakes of Montepulciano, Chiusi and Trasimeno, so that the pedoclimatic environment of our farm is special and unique. Here you can find a modern winery working with ancient gestures where all the grapes are hand picked and selected, showing how technology can help to rediscover the joys of a natural and virtuous taste of wine. Our evocative wine cellar is surrounded by vineyards and is open all year round. It hosts wine tastings and musical and artistic events. The more curious travelers can also appreciate the wonderful sunset one can admire in this land.

Welcome to Podere Casanova in Montepulciano!
Our Beloved hom

Story behind OUR wines

We were passionate about meeting with a never approximate tradition, but very aware of things done for good. A return to the origins, to the earth and to the seasons.

Our dream is to carry on our own interpretation of the genuineness of the wines of Montepulciano, with a natural, artisanal and personal approach. The grapes are harvested by hand and placed in small boxes. Careful selection of the grapes in the cellar on a sorting table. The grapes are then left to ferment in stainless steel tanks at a controlled temperature of 25 degrees. The production process is based on the absolute respect of the grapes and on a maniacal hygiene. The wine is obtained thanks to the territory from which it was born and thanks to the precise and scrupulous work in the cellar. In the mouth emerges an elegant taste of tannins which blends well with the fruity taste and gives to the wine a unified and long lasting aftertaste.

ROSSO di Montepulciano, the freshness

THE WINE: Ruby red colour with slight violet hues. The nose is wide and intense with prevailing notes of ripe red fruit, followed by pleasant spicy scents. Warm, captivating, and balanced taste with elegant and fresh tannins and an inviting finish to drink.

WINEMAKING: Manual harvesting with selection of bunch of grapes. Whole blend fermentation in stainless steel tanks at a controlled temperature between 26°-28°C for about 10 days. Steeping on the skins for about 4/5 days. Soft pressing and selection of the different must fractions. Malolactic fermentation in stainless steel tanks and subsequent transfer to French barriques for 3 months. The wine rests in bottle for 2 months.

Vintage: 2016

Production area: Montepulciano (SI) - Argiano

Field blend: Sangiovese - Cabernet sauvignon - Merlot

Terroir: Pleistocene deposits consisting of yellowish brown sands with clay sandy interspaces

Altitude: 252-271 m

Year of planting: 2002

Grape harvest period: Last ten days of September

Chopping strands density/ha: 6250

Vine training system: Spur cordon.

Yield/chopping strand: 1 Kg strand

First harvest: 2005

Ageing: 8 years

Refinement: 3 months in wood and 2 months in bottles

Food pairings: Stewed or grilled red meat, game, sausages and medium aged cheeses.

Alcohol concentration: 13% vol.

Serving temperature: 16-18 °C.

NOBILE di Montepulciano a great classic...

THE WINE: Intense ruby red colour. The different notes harmonize to give a great profile on the nose, where currant and black cherry blend with tastes of cocoa, tobacco and coffee. A balanced impact thanks to the refinement in wood, with slight ethereal scents. The taste is full, refined and complex. The tannins are soft and the presence of a balanced acidity make the taste fascinating both at a tactile and flavour level.

WINEMAKING: Manual harvesting with selection of bunch of grapes. Whole blend fermentation in stainless steel tanks at a controlled temperature between 26°-28°C for about 20-25 days, in truncated cone vats. Soft pressing and selection of the different must fractions. Malolactic fermentation in stainless steel tanks and subsequent transfer to barriques - 1000 l French barrels for 18 months. The wine rests in bottle for 6 months.

Vintage: 2014

Production area: Montepulciano (SI) - Argiano

Field blend: Sangiovese 97%

Terroir: Pleistocene deposits consisting of yellowish brown sands with clay sandy interspaces

Altitude: 252-271 m

Year of planting: 1998

Grape harvest period: First ten days of October

Chopping strands density/ha: 6250

Vine training system: Spur cordon.

Yield/chopping strand: 1 Kg/chopping strand

First harvest: 2001

Ageing: 20-25 years

Refinement: 6 months in barriques, 12 months in wooden barrels 1000 l and 6 months in bottles

FOOD PAIRINGS: Pasta dishes based on game and truffle, stewed wild boar and tasty main dishes, with tasteful sausages and aged cheeses.

Alcohol concentration: 14% vol.

Serving temperature: 16-18 °C.

NOBILE di Montepulciano SETTECENTO an elegant and pure selection

THE WINE: Intense ruby red colour. The different hints harmonize to give a great profile on the nose, where currant, prune, ripe red fruits, and black cherry blend with tastes of cocoa, pink pepper, tobacco and coffee. Well balanced impression given by the refinement in wood with a predominance of tertiary aromas. The palate offers a substantial acidity and an intense structure. Tannin are supple while its prolonged finish presents with fruity flavours comprised in a fascinating taste and tactile sensations.

WINEMAKING: Manual harvesting with selection of bunch of grapes in an area of the vineyard commonly known as "Il Bosco". Whole blend fermentation in stainless steel tanks at a controlled temperature between 26°-28°C for about 30 days, in truncated cone vats. Soft pressing and selection of the different must fractions. Malolactic fermentation in stainless steel and subsequent transfer in barriques, casks and 1000 l barrels for 24 months. The wine rests in bottle for 6 months.

Production area: Montepulciano (SI) - Argiano

Field blend: Sangiovese 100%

Terroir: Pleistocene deposits consisting of yellowish brown sands with clay sandy interspaces

Altitude: 252-271 m

Year of planting: 1998

Grape harvest period: First ten days of October

Chopping strands density/ha: 6250

Vine training system: Spur cordon.

Yield/chopping strand: 0,8 Kg/chopping strand

First harvest: 2001

Ageing: 20-25 years

Refinement: 24 months in barriques and 1000 l in wooden barrels, and 6 months in bottles

FOOD PAIRINGS: Wild game and truffle pasta dishes, stewed wild boar and savoury main courses, or distinguished cold cuts and ripened cheeses.

Alcohol concentration: 14% vol.

Serving temperature: 16-18 °C.

IRRIPETIBILE super Tuscan collection

THE WINE: Tasteful and complex. Impenetrable ruby red colour, robust, wide nose with explosive fruity and floral notes, black currant, blueberries, cherries in alcohol, plum, violet, black chocolate and elegant spicy notes. Warm and captivating taste, powerful and tannic notes yet absolutely noninvasive, a persistent finish of wonderful pleasantness.

WINEMAKING: Manual harvesting with selection of bunch of grapes. Whole blend fermentation in barriques/tonneaus for about 15/20 days. Steeping on the skins for about 10 days. Malolactic fermentation in new barrique for 6 months. The wine rests in bottle for 4 months.

Vintage: 2016

Production area: Montepulciano (SI) - Argiano

Field blend: Sangiovese - Merlot - Petit Verdot - Cabernet Sauvignon

Terroir: Pleistocene deposits consisting of yellowish brown sands with clay sandy interspaces

Altitude: 252-271 m

Year of planting: 2000

Grape harvest period: Last ten days of September – First week of October

Chopping strands density/ha: 6250

Vine training system: Spur cordon.

Yield/chopping strand: 0,6-0,7 Kg/chopping strand

First harvest: 2005

Ageing: 20 years

Refinement: 6 months in new barriques and 4 months in bottles

FOOD PAIRINGS: Elegant dishes based on truffles, wild game with mixed grilled red meat and lamb, aged and blue cheeses.

Alcohol concentration: 14,5% vol.

Serving temperature: 16-18 °C.

IGT "LEGGENDA" timeless emotions

THE WINE: Intense ruby red colour. The different notes harmonize to give a great profile on the nose, where currant and black cherry blend with tastes of cocoa, tobacco and coffee. A balanced impact thanks to the refinement in wood, with slight ethereal scents. The taste is full, refined and complex. The tannins are soft and the presence of a balanced acidity make the taste fascinating both at a tactile and flavour level.

WINEMAKING: Manual harvesting with selection of bunch of grapes. Whole blend fermentation in stainless steel tanks at a controlled temperature between 26°-28°C for about 20-25 days, in truncated cone vats. Soft pressing and selection of the different must fractions. Malolactic fermentation in stainless steel tanks and subsequent transfer to barriques - 1000 l French barrels for 18 months. The wine rests in bottle for 6 months.

Vintage: 2014

Production area: Montepulciano (SI) - Argiano

Field blend: Sangiovese 97%

Terroir: Pleistocene deposits consisting of yellowish brown sands with clay sandy interspaces

Altitude: 252-271 m

Year of planting: 1998

Grape harvest period: First ten days of October

Chopping strands density/ha: 6250

Vine training system: Spur cordon.

Yield/chopping strand: 0,8 Kg/chopping strand

First harvest: 2001

Ageing: 20-25 years

Refinement: 6 months in barriques, 12 months in wooden barrels 1000 l and 6 months in bottles

FOOD PAIRINGS: Pasta dishes based on game and truffle, stewed wild boar and tasty main dishes, with tasteful sausages and aged cheeses.

Alcohol concentration: 14% vol.

Serving temperature: 16-18

BULLES BRUT traditions from Veneto

THE WINE:Straw yellow colour, fine and elegant perlage. An intense fruity nose with distinct notes of green apple. The taste is pleasantly dry and characterized by a decisive freshness.

WINEMAKING:Manual harvesting and selection of bunch of grapes Soft pressing for whole bunches of grapes Alcoholic fermentation in small stainless steel tanks Cold fining at the end of fermentation Dwell on lees for 90 days Refermentation in autoclaves Isobaric filtration

Vintage: 2017

Production area: Piegaro (PG)

Field blend: Chardonnay – Grechetto – Verdello

Terroir: gravel - clay

Altitude: 288 mt

Year of planting: 1995

Grape harvest period: Third week of August

Chopping strands density/ha: 4500

Vine training system: Guyot

Yield/chopping strand: 1,5 Kg/chopping strand

First harvest: 2017

Refinement: 4 month on its own yeasts in autoclave

Alcohol concentration: 11%

Residues on sugar: 6 g/l

Total acidity: 7,2 g/l

Serving temperature: 6–8 °C

FOOD PAIRINGS: Excellent as an aperitif but equally throughout the meal with dishes with light flavours

CATERINA ROSÈ a gift of pleasant sensations

THE WINE: Coral pink colour, fine and elegant perlage. The nose expresses a light and delicate nuance of foral scents (notes of rose petals) and fruity (litchi and small red fruits). It's fresh, silky, elegant, harmonious and persistent on the palate.

WINEMAKING: Manual harvesting and selection of bunch of grapes Soft pressing for whole bunches of grapes Alcoholic fermentation in small stainless steel tanks Cold fining at the end of fermentation Dwell on lees for 90 days Refermentation in autoclaves Aging for 6 months on its own yeasts Isobaric filtration and bottling.

Vintage: 2018

Production area: Montepulciano (SI)

Field blend: 80% Sangiovese, 20% Chardonnay - Grechetto - Verdello

Terroir: Pleistocene deposits consisting of yellowish brown sands with clay sandy interspaces

Altitude: 288 m

Year of planting: 1998

Grape harvest period: Last week of August, before September

Chopping strands density/ha: 6250

Vine training system: Spur cordon and Guyot

Yield/chopping strand: 1 Kg strand

First harvest: 2018

Refinement: 6 month on its own yeasts

Residues on sugar: 6 g/l

Total acidity: 6.0 g/l

Food pairings: Excellent as an aperitif but equally for the whole meal with fresh and light cheeses, white meats, eggs, salads, first courses and risottos.

Alcohol concentration: 12% vol.

Serving temperature: 6-8 °C.