Azienda Agricola Casagori

Azienda Agricola Casagori Italy

Over a decade ago, at the age of 26, Matteo Gori embarked on his new winemaking journey with a vision for a totally different lifestyle. Matteo comes from northern Tuscany, in Prato just outside Florence. Matteo and his now wife Benedetta were seeking something different, a slower pace and something they could build together. They picked up and left life in the city and found themselves in the Val d’Orcia, a UNESCO World Heritage area that spans from the village of Pienza to the looming volcano of Monte Amiata. Matteo found a sizeable property (over 20 hectares of mixed agricultural space) squeezed in between the two iconic wine villages of Montalcino and Montepulciano that was inhabited by some elderly farmers looking for a way to pass along the farm to its next steward. Matteo was instantly smitten with this site and dedicated the next decade to restore and improve it into a fully functioning farm.

Casa Gori has some 5 hectares of land under vine. With additional lands dedicated to olives, grains (he has a micro-brewery on the property and makes beers from local ancient grains they grow), woodlands and grazing space for his beloved sheep (Pecorino di Pienza!), cows, goats and chickens. In addition they have gardens grown around the property and even a tiny Food Truck/Aperitivo Corner for visitors to check out (well worth a visit if you are ever in Tuscany). The soils are rich in marine sediments, clay and calcareous rocks. Viticulture is strictly organic with the application of many biodynamic principles. The animals, a key component of this incredible farm, from which they utilise their compost, made on-site each year.

Grape varieties are what you would expect from Tuscany for the most part: a combination of Trebbiano, Malvasia, Colorino, Ciliegiolo, and of course, Sangiovese, but also a small amount of Cabernet Franc (used for a wine dedicated to Matteo’s dad). Vinification is a combination of being quite traditional while using practical, natural methods. De-stemmed fruit, fermentation in small stainless steel tanks, ageing in a combination of cement tanks, ceramic egg and old, “exhausted” oak barrels. The underground cellar extends deep into the limestone/clay subsoil creating a wonderfully clean and balanced environment to vinify and age the wines. It was the biggest investment on the property but the wines showcase how special of a cellar it is.

These wines are truly something special, fine elegant and precise. The best of what natural wines can be. They speak so deeply of Tuscany with Matteo’s flair and dedication truly on shop.