Casale III belonged to the Borella family, which has always practiced organic viticulture and olive growing since the 1970s. The green heart of the Casale Terzo III are its vineyards. And this is how, with wisdom and mastery, the vineyards have been cared for and raised organically for decades: a sign, this, of a deep love and respect for nature and its fruits. The soil on which these vineyards grow is a typical hilly terrain, originating from the crumbling of rock. This clay soil also has silt: this makes it particularly fertile and suitable for growing vines and retaining water, especially during the hot summers typical of Tuscany.

A new challenge that Settimo Pizzolato has decided to take up on the fly, a story as common as the philosophy that is inescapably based on the principles of organic farming. and with the curiosity to discover secrets and notions of a fascinating land, Tuscany, and of a complex grape variety full of history, Sangiovese. Casale III is the new project that has a specific goal: to explore new boundaries, new ways of winemaking with the same organic philosophy that has always characterized Pizzolato wines.

Casale III, will officially be the home of a new Chianti Colli Senesi DOCG, named "Edoardo Pi," and an extra virgin olive oil, both produced following the organic method and soon to be available in our online wine shop.

But how is the grape harvest progressing in Tuscany?

The harvest has started a few weeks early and Settimo is ready to tell us step by step about the new experience in Chianti DOCG land.

• Picking your first grapes in a completely different territory than the one where for forty years you have gained experience, what feelings did it bring you?

Each year, each harvest is a unique and unrepeatable experience. Last year was a similarly hot year, but this year the total absence of rainfall led to a very early ripening of the wine. We also decided to harvest in mid-September so as not to raise the alcohol level too much as happened last year. We believe that our identifying style of drinkability and freshness should also be recognized in our Tuscan wines.

• Compared to the grape harvest on the estate in Veneto, how does the grape harvest in Chianti DOCG land in Tuscany differ?

Harvesting is completely manual with careful selection of the grapes. This year all the grapes were very healthy and in perfect condition. We had a yield of about 60 quintals per hectare. Even these numbers are really quite different from the generous yields of the varieties we have in Treviso.

• What are the future plans for the grapes harvested this year?

We are experimenting to better understand this area, and that is why we decided to vinify each of the appreciations we have separately. Four areas that have different characteristics in terms of the age of the vines, exposure and type.
We believe that there are a very good base pe a full-bodied Tuscan red. We also decided to enhance the Trebbiano Toscano and Malvasia that we inherited with a process in amphorae that will give this white wine unique notes by extracting structure from the Trebbiano and aromatic notes from the Malvasia. The fermentation containers we use in Tuscany are cement and clay, both of which enhance the typicality of the varieties. And that is what we, as novice producers in this region, need to learn in order to realize our project of recognizing and enhancing the fruits of this magnificent land.

Proud to have shared with you another important milestone for our company.