About Us
History
Everything was born from
the real name of the place where the manor house, which is the custodian and home of our roots and traditions, still stands today. A place that captures the essence of the territory of the Castelli di Jesi, which, thanks to soil particularly rich in clay and the influence of the sea breeze, gives the grapes a unique character and elegance. It is also born of the dream of a family, which, for three generations, has transformed the grapes into products of excellence that honour and tell the story of this unique land.
At the beginning of the nineties we decided to expand our passion by dedicating ourselves to wine production, rediscovering and enhancing an ancient and valuable local wine of the Marche region.
In the land of Verdicchio dei Castelli di Jesi Classico, helped by the effort and skills of the enologist Dr. Giancarlo Soverchia, we created a wine cellar and a branded wine that generates emotions beyond a glass of wine.
Philosophy
Simplicity, tradition, quality
Our Philosophy
Rediscovery and enhancement are the cornerstones that drive the production philosophy of Casaleta Wines. Realising ownership of a unique vineyard which had kept alive the heritage of Castelli di Jesi Classico territory, inspired a desire to recover these seventy-year-old specimens and reproduce them. Since then, the “vecchie signore” (grandmas) and the small shoots from their offspring have been nurtured daily with care and respect to give you the chance to savor the traditional and authentic Verdicchio dei Castelli di Jesi. Simplicity, tradition and innovation live harmoniously to continuosly ensure wines of excellence.
Vineyard
Cellar
Where our wines rest
Our Cellar
Located in Serra de ‘Conti, a few kilometers from our vineyards, the underground cellar enjoys a stable temperature throughout the year.
Harvested grapes are placed in a refrigerated room to gradually bring them to the right working temperature. A step necessary to maintain the organoleptic characteristics of the grapes.
The subsequent pressing is done gently by vacuum press to whole clusters.
The musts fall in the steel tanks by natural fall at a temperature of 0 ° C to obtain thermal decantation. Thus doing, all the undesirable parts go to the bottom, allowing separation and starting the fermentation of only the clean musts.
Alcoholic fermentation takes place in small stainless steel tanks, so as to separate the various harvests obtained, according to the characteristics of terroir, altitude and maturation.
The fermentation and aging of the reserve wines, however, takes place directly in French oak barriques, where they rest for eleven months, leavening the musts of enriched fine lees through repetitive bâtonage, following alcoholic fermentation. All that remains is to wait for the various refinements, and then have the pleasure of tasting.