Farfallesco 2015 Cà del Vent

Ca’ del Vent Farfallesco 2015

A structured, age-worthy red from a hot and dry vintage

The 2015 vintage saw a balanced spring followed by a hot and dry summer, yielding small, concentrated berries rich in sugar and polyphenols. The result is a powerful and expressive red, built for depth and long-term aging.

Each of the four grape varieties (undisclosed) was vinified separately, with destemming but no crushing. Spontaneous fermentation in steel tanks, followed by a month-long maceration on the skins. The blend was created after full malolactic fermentation. Aged 1 year in wood and 2 additional years in steel.

Deep ruby color. On the nose: black cherry, sweet tobacco, warm spices and a balsamic touch.
On the palate: dense, rich, full-bodied but balanced, with fine tannins and a persistent, savory finish.
A wine of substance, harmony and age-worthy tension.

Technical sheet

• Vintage: 2015

• Varieties: four red grapes, vinified separately

• Vinification: destemmed, fermented in steel, 30 days maceration

• Aging: 12 months in wood + 24 months in steel

• SO2: minimal

• Production: limited

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Ca’ del Vent – Franciacorta Beyond Convention

A Story of Disruption and Vision

Ca’ del Vent was established in 1994 in Campiani di Cellatica, nestled in the hilly eastern part of Franciacorta. From the outset, it set itself apart by rejecting conventional commercial and production norms. Founder Gianluca Dotti had a clear vision: to produce wines that faithfully reflect the soil, the vintage, and the vine, without compromise. This philosophy diverges from the standard Franciacorta method, favoring gentle pressing, extended lees aging, and a palpable artisanal tension.

There are no concessions to standardization. Each bottle transparently narrates the vintage, even at the cost of skipping production in less favorable years. This approach demonstrates an unwavering commitment to terroir and an uncompromising winemaking ethic.

In the Vineyard: Biodynamic Precision and Micro-Parcels

Ca’ del Vent’s vineyards span approximately six hectares, divided into 23 micro-parcels with varying exposures on complex marl and limestone soils. The viticulture is certified organic and follows strict biodynamic principles, emphasizing manual labor, minimal yields per hectare, and full respect for natural biodiversity. No chemical fertilizers or pesticides are used—only natural decoctions, sulfur, copper, and biodynamic preparations.

In the Cellar: No Compromises

Vinification aims to honor the raw material without invasive interventions. Fermentations are spontaneous, relying solely on indigenous yeasts. Base wines are aged in various-sized oak barrels for extended periods, often exceeding a year. There is no clarification, filtration, or addition of sugars or additives. Secondary fermentation occurs with cane sugar and indigenous yeasts, followed by bottle aging that often extends to 60 or 70 months. Disgorgement is manual and without dosage.

The result is a range of méthode traditionnelle wines with radical character—vertical, deep, and capable of aging gracefully. These wines prioritize authenticity over immediate appeal.

Iconic Wines

Among Ca’ del Vent’s most representative cuvées are:

• Pas Operé, a clear expression of the “no dosage” concept, profound and savory.

• Dosaggio Zero Blanc de Noirs, elegant and structured, made exclusively from Pinot Noir.

• Sospiri, a rare still Chardonnay wine, dense and mineral.

• Rosé, crafted solely from Pinot Noir grapes, macerated and intense, defying conventions.

Each label serves as a liquid manifesto of Dotti’s production vision.