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Cà del Vént
Italy's rebellious sparkling wine icon from Lombardy is called Cà del Vént. Since 1994, the biodynamic winery has deliberately foregone the Franciacorta appellation and instead creates complex, terroir-driven Metodo Classico sparkling wines. With just 7.5 hectares of vineyard in extreme steep-slope sites, Antonio Tornincasa and Flavio Faliva produce 40,000 bottles annually using the "Pas Operé" method – without dosage, without filtration, with up to 59 months on the lees.
More about Cà del Vént
The Rebellious Winemakers of Lombardy
In the steep hills near Brescia, where persistent winds sweep across the ridges, stands Cà del Vént – the "House of Winds". What began in 1994 as a garage winery developed into one of the most distinctive addresses for Italian sparkling wines. The founders Antonio Tornincasa and Flavio Faliva deliberately chose a different path: instead of joining the lucrative Franciacorta Consortium, they created a uncompromising philosophy of independence.
The Break with Franciacorta
The decisive turning point came in 2015. The tasting commission of the DOCG Franciacorta refused to recognise the wines – they were "too complex and too opulent" for the region. A paradoxical accusation, considering the often lavish Franciacorta styles. But instead of adapting, Tornincasa and Faliva subsequently abandoned the prestigious appellation entirely. "If you want the terroir to express itself in the glass, you must be small and not intervene in the cellar," Antonio explains his philosophy.
Extreme Viticulture on 7.5 Hectares
The eleven parcels of Cà del Vént differ fundamentally from typical Franciacorta viticulture. Whilst large producers cultivate their vines in the plains, the vineyards here perch on 320 to 430 metres altitude in extreme steep sites. The soils of limestone, clay and heavy loam, combined with the eponymous winds, create a unique microclimate. Chardonnay and Pinot Noir thrive here under ideal conditions.
Radical Craftsmanship in the Cellar
The vinification follows a "Pas Operé" approach – radically purist and without compromise: spontaneous fermentation exclusively in used wooden barrels, seven months ageing on fine lees, no cold stabilisation, no filtration, no fining. The sparkling wines mature 46 to 59 months on the lees. During disgorging, only wine from the same batch is added – no dosage. The result is wines such as the Blanc de Blanc or the MFPC Brut – uncompromising sparkling wines with strong identity, shaped by the soil and the vintage.