Tenuta Ca’ Sciampagne

Leonardo Cossi started Tenuta Ca’ Sciampagne in 2008 in the Marche near the town of Urbino. He currently cultivates 10 hectares of vines, and has worked them organically since 2016. Leonardo uses a minimal amount of copper sulphate in the vines, totaling up to only 100 grams per hectare, while 6 kilograms are technically allowed under organic viticulture rules. The estate sits at 380 meters of elevation, at the foot of the Apennine mountain chain, including Mount Catria, Mount Nerone, and Mount Pietralata. These mountains create alternating currents of air that help defend the vineyards against many common vine diseases. The soils are made up of calcerous clay rich in minerals. In the cellar all fermenations are made with indigenous yeast only and minimal sulfur, if any, is used at bottling. 

www.tenutacasciampagne.com

Ribelle — Back to the top

Age of vines: 33 years old

Varieties: Bianchello del Metauro

Vinification Method: Grapes are hand harvested and destemmed. The skins macerate with this wine for 3 months and the wine is clarified only by manual separation and gravity. The wine is aged for 6 months in stainless steel tanks before being bottled unfiltered, unfined, and with zero sulfur added.

 

 


Ribelle Pet-Nat — Back to the top

Age of Vines 33 years old

Varieties: Bianchello del Metauro

Vinification Method: Grapes are hand harvested and destemmed. The skins macerate with this wine for 28 days. The wine is bottled before fermenation is complete to finish in bottle as a pet-nat. The wine is un-disgorged.

 


Raphael — Back to the top

Varieties: Chardonnay, Sauvignon Blanc, Bianchello del Metauro

Vinification Method: Grapes are hand harvested and destemmed. The skins macerate with this wine for 21 days and the wine is clarified only by manual separation and gravity. The wine is bottled unfiltered, unfined, and with zero sulfur added.