When family thinks about the future, CÀ is born: a Brut Traditional Method made from 100% Fiano.
There comes a moment in the story of a century-old winery, when past, present and future come together in a single bottle. For Varvaglione 1921, that moment has a short, meaningful and precious name: CÀ.
Two letters that embody a promise. CÀ is the nickname of Carlotta, Marzia Varvaglione’s daughter and representative of the family's fifth generation of wine growers. The winery dedicates its very first Traditional Method to her: a sparkling wine made exclusively from Fiano grapes, originating in the heart of Masseria Pizzariello.
A Family Story: A Wine That tells about Continuity
From Cosimo Varvaglione, who founded the winery in the province of Taranto in 1921, to Carlotta. Five generations have carried forward a legacy of dedication, passion and vision.
The name of this new sparkling wine completes the collection of wines dedicated to each member of the Varvaglione family. With CÀ, the family story gains a new chapter, celebrating the fifth generation and symbolizing the desire to embrace the future while remaining deeply rooted in its origins.
In an industry where time sets the pace, dedicating this sparkling wine to Carlotta expresses a clear vision: the wisdom of tradition intertwines with the drive to evolve. The generational transition at Varvaglione has been a forward-looking investment, with Marzia leading business development, Angelo overseeing viticulture and sustainability, and Francesca growing into her role as an oenologist alongside her father.
CÀ embodies this promise: a wine that demands patience, care and precision—just as the next generation does.
The Masseria Pizzariello Cru and the "Campo Freddo"
The Fiano grapes used to make CÀ come from a truly distinctive site: the Masseria Pizzariello cru in San Donato (Taranto), specifically from vineyard parcels 561-318. Locally, this area is known as Campo Freddo ("Cold Field") because night-time temperatures are consistently lower than in the surrounding vineyards. Its position within a natural depression encourages cool air to settle, creating an ideal microclimate.
The significant day-to-night temperature variation gives the grapes exceptional freshness and aromatic intensity. Here, at first light, the Fiano bunches are carefully hand-harvested and selected to preserve their integrity. Before pressing, they rest for approximately 18 hours in a refrigerated room, protecting their delicate aromatic profile.
Winemaking: Craftsmanship and Precision
The journey of CÀ in the cellar is a ritual of precision and patience.
Whole grape clusters are gently loaded into the press. Soft pressing yields only the free-run juice, avoiding the extraction of tannins from the stems while preserving the aromatic elegance of the fruit.
The must is transferred to a temperature-controlled tank at 10°C (50°F) for static clarification. After approximately 24 hours, the clear juice is racked.
Alcoholic fermentation takes place at a controlled temperature of 18°C (64°F). Once fermentation is complete, the wine matures on its fine lees for eight months, with regular bâtonnage. Extended lees ageing enhances texture, complexity and depth of flavour.
The traditional tirage follows, with the addition of sugar and selected yeasts to trigger the second fermentation in the bottle according to the Traditional Method. The wine then ages on its lees for around 20 months, gradually developing greater aromatic complexity before the final disgorgement and the addition of the liqueur d'expédition.
Precision Viticulture and Soil Regeneration
CÀ is not only the expression of winemaking expertise. It is also the result of the scientific and sustainable approach that Varvaglione 1921 applies throughout every stage of production.
Across the estate's vineyards, weather stations and advanced sensors continuously monitor humidity, rainfall, leaf wetness, temperature and wind conditions. A predictive algorithm processes this data to anticipate the onset of the vine's main diseases, reducing the need for treatments, water consumption and labour.
Multispectral drones analyse each vine individually, enabling highly targeted fertigation. Cover crops sown between the rows improve soil aeration, enhance microbial biodiversity and increase organic matter, helping combat desertification and soil depletion.
The winery has also recently introduced drone technology for advanced subsurface soil analysis, studying both soil composition and biological health. In addition, through a circular economy approach, harvest by-products - including grape marcs and stems - are transformed into organic soil amendments that regenerate the soil's microbial life.
A Toast to the Future
CÀ is much more than a Traditional Method. It is the latest project of a family that has been cultivating the land of Puglia with passion, innovation and respect for more than a century. It marks the beginning of a new journey, bringing together the experience of the past and the vision of tomorrow.
"We are not winemakers by academic title; we are winegrowers by birth. The vineyard has been the cradle of every generation."
With CÀ, Carlotta - and with her, the fifth generation of the Varvaglione family - raises a glass to the future.
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