The CÀ sparkling wine serves as a tribute to the family’s fifth generation, specifically Carlotta, daughter of Marzia Varvaglione. Produced from Fiano grapes grown in the Masseria Pizzariello cru—a cooler microclimate known as Campo Freddo—the wine undergoes a meticulous process. Following a hand-harvest and whole-bunch press, the must undergoes eight months of lees aging before a 20-month secondary fermentation in the bottle. This shift into sparkling production represents a significant milestone for the Taranto-based producer, which has increasingly integrated the next generation into its core operations.
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Varvaglione 1921 Expands Heritage with Metodo Classico Debut
A century after its founding, the Puglian winery Varvaglione 1921 is branching into new territory with the launch of CÀ, its inaugural Metodo Classico sparkling wine, and the strategic acquisition of the 16th-century Casino Nitti estate, a move designed to bridge the winemaking traditions of Puglia and Campania.
Simultaneously, the acquisition of Casino Nitti in Marina di Lizzano marks a geographical and scientific expansion. The 70-hectare property, anchored by a historic stone hunting lodge dating to 1550, will function as a hub for both Puglian staples like Primitivo and the volcanic varieties of Campania. Central to this site is a "Vineyard of Biodiversity," an experimental project in partnership with the University of Milan and the University of Salento. This space hosts over 500 rare grape varieties, serving as a laboratory to test climate change resilience and sustainable viticulture techniques, such as the application of microalgae for soil nourishment.
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