REBEL WINEMAKERS
Pinot Noir has a long history in Casentino, but between the 19th and 20th centuries, its cultivation gradually declined because yield per vine was too low.
Salvatore Mondini wrote (Foreign Wine Vines Cultivated in Italy - G. Barbera Editore - 1903): "Pinot Noir cultivation did not become widespread due to its low
yield."
“Unwilling to compromise, before planting his two and a half hectares of Pinot Noir at a density of nine thousand vines per hectare, Vincenzo visited Burgundy several times,
fascinated by the figure of Henri Jayer.” - Giampaolo Gravina, Passione Borgogna, Enogea no. 48, Apr/May 2013
“It is located in Casentino at 500 meters above sea level. The cool climate and clay-limestone soil determine its vocation for Pinot Noir. Key production principles: mass selection, high planting density, low yields, organic cultivation, spontaneous fermentation, no corrective agents or filtration, and manual gravity-fed bottling.” -
Luca Martini, 99/100

“A single wine, produced in a few exceptional bottles, a Pinot Noir that combines Burgundian finesse with the almost material essence of Tuscan fruit.” - AIS Vitae Guide 2020
“PINOT NERO (wine) Best red tasted this year, produced in the Tuscan Apennines by the Civettaja estate.” - Gianni Mura, The 100 Names of the Year, Repubblica, December 31, 2013
“The Pinot Noir from Podere della Civettaja is a reference point that inspires many: it represents the liquid transposition of its producers. It is a kaleidoscope of aromas and
refined elegance.” - Slow Wine Guide 2025
“A Burgundy enthusiast, after carefully studying the soil, he decided to try applying the same vine-growing techniques adopted in France to a region considered by many to be unsuitable for producing quality wines. His perseverance has been rewarded with excellent results. In the cellar, he uses the most natural
winemaking methods possible.” - Gambero Rosso, Vini d’Italia 2020

Pinot Noir IGT Toscana
100% Pinot Noir
12 years
Hand-harvested in crates, spontaneous fermentation with indigenous yeasts in small wooden and concrete vats; 12 months in
3rd, 4th, 5th, and 6th-passage barriques; 11 months in concrete before manual (gravity) bottling; no filtration.
7,674
over 10 years
Casentino potato tortelli with sugo finto, pan-fried pigeon with olives, grilled lamb cutlets with
currant reduction, roasted trout.
As Paola Mura wrote, it has the soul of Pinot Noir, the elegance of its aromas, the nobility of its flavor. A wide aromatic range, played on tiptoe; a masterful sip, meaty and crisp, tasty and deep.
It effectively synthesizes the dynamic and reactive character, essential but at the same time eloquent, which is also a characteristic of the man