A family farm with deep roots in the hills of Piglio. Abbia Nòva was created by cousins Daniele and Pierluca, who have 7 hectares of mixed crops at their disposal and, thanks to Pierluca (technical director), and Daniele’s mother (finance) who both worked at the local cooperative, they pretty much know every inch of Piglio. Also, Daniele has worked with Andrea Franchetti and learned much from his experiments with Cesanese in both Tuscany and on Etna.
Abbia Nova make a creative, quirky and historical collection of wines from four very diverse crus (for want of a better name: Abbia Nova’s literature calls them terrestrial islands) that lie between 250m-450m; some on volcanic, others on maritime soils. I am assured that their best product is panpepato, a sweet cake that comes from their single hectare of walnut trees.
The land is farmed on biodynamic principals, great care is taken with finding the best system for farming each variety of vine. There is genuine ambition to raise the quality of Cesanese and Passerina, not just as ‘important’ internationally recognised wines, but also as great, everyday wines.