Ca du Ferrà: Generational Leap of Faith and Love Leading to Wine Excellence
The story of Cà du Ferrà begins with the meeting of two worlds: Antonio Zoppi, hailing from Bonassola, and Aida Forgione from Campania. Over thirty years ago, Antonio, an entrepreneur, and Aida, a merchant with a deep-rooted family history in winemaking, crossed paths. Aida's name itself is a tribute to Verdi's opera, inspired by her grandfather, a musician at the San Carlo theatre in Naples. This blend of art and passion infused their lives and eventually their new venture.
In love with Bonassola on the Ligurian Eastern coast, Antonio and Aida decided to leave their professions and embrace a new life as winemakers. Who wouldn't fall in love with the breathtaking landscape of Bonassola, with its rolling hills and stunning sea views? They acquired farmhouses and land, including parts of the Cinque Terre, and began cultivating vines. The challenging Ligurian terrain required building dry stone walls, a testament to the region's heroic viticulture. Thus, in 2000, Cà du Ferrà was born, named after the area where horses were once shod.
The winery itself offers a panoramic view of the Mediterranean, and on clear days, the islands of Corsica, Capraia, Gorgona, and Elba are visible. To the west, the snow-capped Maritime Alps and Monviso peak can be seen, while to the east, the Versilia coast and, sometimes, Livorno’s shoreline are in sight. Sandwiched between the "Gulf of Poets" and the "Gulf of Tigullio," Cà du Ferrà is 35 km from La Spezia and 50 km from Genoa.
The Next Generation: Davide Zoppi and Giuseppe Luciano Aieta
In recent years, their son Davide embraced a new path within the family business, leaving behind his legal aspirations to pursue a civic commitment: revitalizing his native land through viticulture. Under Davide’s leadership, Cà du Ferrà attained organic certification and introduced its inaugural wine labels. Alongside Davide, his husband Giuseppe Luciano Aieta, an engineer whom he met in Milan in 2006, played a pivotal role in expanding the winery’s wine tourism initiatives, establishing a firm foothold in both the Italian and international markets. Their permanent move from Milan to Bonassola in 2017 marked a decisive commitment to their shared vision.
Reviving Ancient Vines
Cà du Ferrà takes pride in reviving rare and ancient vines, preserving the region's historical viticulture. Their efforts focus on reintroducing varieties like Ruzzese, Rossese Bianco Picabon, and Albarola Kihlgren, which have been part of the Cinque Terre and Ligurian coast for centuries. The project began with the Ruzzese vine, supported by Coldiretti La Spezia, the Liguria Region, CNR of Turin, and Slow Food. This vine, once forgotten, is now flourishing again, bringing centuries-old traditions back to life.
Ruzzese is the forerunner of Sciacchetrà, a passito wine made from Bosco, Albarola, and Vermentino grapes. Cà du Ferrà, however, produces it using the ancient white Ruzzese grape, honoring traditional methods. Historical anecdotes, like Pope Paul III Farnese dipping his sugared figs in sweet Ruzzese wine, add a rich narrative to their work.
The Vineyards and the Cellar
Cà du Ferrà's vineyards span 4.5 hectares and are cultivated in rows and pergola style, strategically facing south towards the sea. This ideal positioning, combined with the mild climate and constant breeze, creates optimal conditions for grape growth, imparting a unique mineral taste to the wines. The vineyards host a diverse array of grape varieties. Among the whites are Vermentino, Albarola, and Bosco, while the reds include Sangiovese, Merlot, Ciliegiolo, Syrah, Granaccia, and the rare Vermentino Nero.
Cà du Ferrà embodies a philosophy deeply rooted in respect for the land and its inhabitants, achieving a harmonious blend of tradition and modernity. With a steadfast commitment to sustainable practices and organic certification, they ensure that the wines they produce are not only excellent in quality but also respectful of the environment. Their dedication to organic certification underscores a broader commitment to good agricultural practices and sustainability. This principle permeates every aspect of their operation, from the meticulous care of the vineyards to the innovative practices employed in the cellar. In 2018, Cà du Ferrà inaugurated a green cellar in San Giorgio situated 400 meters above sea level, nestled in an olive grove and surrounded by aromatic and fruit trees. They have an annual production of approximately 30,000 bottles.
The 2023 Vintage
The 2023 vintage is a journey through new codes. For this reason, the product presents a unique narrative, which develops within the space, proposing visions and exploring different issues, starting from monochromes. Color like matter. Color like idea. Color like journey. Color like dream. Pink. Sky blue. Yellow. Red. Green. Turquoise. Starting from them, we worked to depict them as iridescent, precious and magical surfaces, translated into the modern context, using a precise work of dedicated and daring weaving. The method and science to achieve the form, to enhance the dream.
Meeting of Minds: Graziana Grassini and Cà du Ferrá
When Davide and Giuseppe met Graziana Grassini, it was a meeting of kindred spirits. The connection was instantaneous and profound, akin to a piece of art taking form. Graziana, a distinguished Tuscan businesswoman, oenologist, and biologist, is celebrated as one of the foremost figures in the wine industry. As an esteemed oenology consultant, Graziana advises prestigious wineries nationwide. Her journey in oenology began in 1991, and she soon found herself working alongside Giacomo Tachis, the revered father of modern Italian oenology. From Tachis, she gleaned invaluable technical and humanistic insights. Graziana’s pursuit of knowledge took her to the Faculty of Oenology in Bordeaux, where she honed her scientific expertise, solidifying a cross-disciplinary background that sets her apart in the field. She teaches Master's degree programs and seminars at universities, and has contributed significantly to major projects with the Sicilian Regional Institute of Wine and Olive Oil. She has also served fundamental roles in the various tasting and scientific commissions in Italy. By 2022, she became Vice Chair of the Appellate Tasting Committee for the Italian DOCG and DOC wines.
Graziana recalls, "The human aspect in my work is fundamental. Meeting Giuseppe and Davide was delightful because we trusted each other immediately. As an oenologist, my role is to interpret the producer's philosophy and the story of a territory, converting them into sensory experiences and exposing the most emotional elements of wine. Without the pleasure of being together, there is nothing on the table."
Giuseppe describes their initial interaction with Graziana as a spark. "We were captivated by her profile and wanted to involve her in our project for professional and personal growth. We were pleasantly surprised when she agreed to collaborate with us from the outset. We found a humble and gentle person, which is rare in this profession." Davide adds, "From Graziana’s warm and welcoming voice, I understood that we could trust her. Her curriculum spoke for itself, but we found a special person in her. There are excellent roots for doing great things together."
Graziana Grassini’s partnership with Cà du Ferrà represents more than a professional collaboration; it is a meeting of minds and hearts dedicated to the art of winemaking. Together, they enhance the legacy of Cà du Ferrà, blending tradition with innovation to create wines that are not only of high quality but also deeply expressive of their unique terroir and shared vision.
Tasting of Ca' du Ferrà Wines with Chef Francesco Apreda's Dishes
With Davide and Giuseppe's presence in Rome, we had the opportunity to taste the their complete range of wines, paired with the dishes of Chef Francesco Apreda of Michelin-starred Idylio and his brigade at Pantheon Iconic Hotel in Rome.
Bonazolae Colline di Levanto DOP 2023
A blend of Vermentino, Albarola and Bosco cultivated in various and characteristic soils, some of which are clay, medium-textured, thin and rich skeleton of sandstone origin. After a short skin maceration, the fermentation takes place in temperature-controlled stainless steel tanks and the wine is kept on the lees with daily bâtonnage for 3 months. Light straw yellow in color with greenish reflections, on the nose, it gives floral notes of jasmine, citrus and Mediterranean herbs while on the palate, its crisp acidity is unmistakable, savory with a long finish. Paired with a selection of fried food.
Magia di Rosa Liguria di Levante Rosato IGP 2023
A blend of Sangiovese, Vermentino Nero and Syrah cultivated in mostly clayey with a medium mixture soil. After a short skin maceration, the fermentation takes place in temperature-controlled stainless steel tanks and the wine is kept on the lees with daily bâtonnage for 3 months. In the glass, this cherry pink-colored wine imparts delicate aromas of rose, peony and strawberry with notes of fresh herbs and saltiness. Vibrant, sapid and harmonious in the mouth with a long finish defines the mouth. Paired with tuna carpaccio, Bloody Mary and celery.
Luccicante Colline di Levanto Vermentino DOP 2023
Pure Vermentino cultivated in varied and characteristic soils with clay composition, medium-textured, originating from the tectonic uplift of marine terraces. After a short skin maceration, the fermentation takes place in temperature-controlled stainless steel tanks and the wine is kept on the lees with repeated bâtonnage. The new wine is bottled before the Easter holidays, a year after the harvest. In the glass, it shows a color of straw yellow with a fine nose of white wildflowers, camomile, white peach, apple, fresh wild herbs, citrus and a note of sea salt. On the palate, its vibrant acidity is refreshing with crispiness of the white fruit that envelops the mouth, sapid and persistent. Paired excellently with the calamarata pasta with octopus and black olive ragú.
'Ngilu' Colline di Levanto Rosso DOP 2022
Along with Sangiovese, Ciliegiolo, Merlot, Grenache, Vermentino Nero and Syrah are blended in. The alcoholic fermentation goes happens in temperature-controlled stainless steel vats. Ageing continues in the stainless steel vats for 6 months minimum. In the glass, it shows an intense ruby red color with a fruit-forward nose defined by red berries and a hint of mature black fruit. Profound on the palate, vibrant highlighted by its acidity, silky tannins and good persistence. Paired with amberjack and panzanella.
L'Intraprendente Liguria di Levante Passito Bianco IGP 2022
A passito obtained from varieties of Vermentino, Bosco and Albarola cultivated in their typical soil of clay of medium texture and some rich in sandstone skeleton. After 3 months of drying in baskets in a room ventilated by open windows, the grapes are
manually de-stemmed, pressed and left for alcoholic fermentation in temperature-controlled stainless steel vats then further six months in stainless steel vats for aging. Residual sugar of 180 g/l. In the glass, it presents a bright amber color with caramel on the nose, candied yellow stone fruits, eucalyptus and notes of dried yellow flowers while on the palate, it gives a pleasant balance of sweetness and alluring acidity and flavors reminiscent of the aromas. Paired with a selection of the chefs' desserts including babá and chocolate mousse.
Ruzzese Diciasettemaggio Liguria di Levante Passito Bianco IGP 2020
Made with pure Ruzzese grapes cultivated in varied and characteristic soils with clay composition, medium-textured, originating from the tectonic uplift of marine terraces. After a late harvest and 3 months of minimum drying period, the grapes are manually de-stemmed, pressed and left for fermentation under temperature control into stainless steel vats. The wine is left for a further 12 months in stainless steel vats for aging. Residual sugar of 230 g/l. In the glass, the color it presents is amber with golden highlights with a nose of ample complexity. Aromas of candied apricot, baked caramel, dried yellow flowers, root vegetables in syrup, acacia, bay leaf, baked chestnuts and a note of baked bread while on the palate, it gives a pleasant balance of sweetness, bright acidity and sapidity, as it maintains the flavors reminiscent of the aromas. Profound and dense in the mouth with a long finish. Paired with a selection of the chefs' desserts including babá and chocolate mousse.
Cà du Ferrà
Address: Via Nuova per San Giorgio, 27/Bis - 19011 Bonassola, La Spezia, Italy
Tel: +39 328 0369500 / +39 3481033648
Website: https://caduferra.wine/
Facebook: https://www.facebook.com/caduferra
