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. Thanks to Pierluca, (technical director) and Daniele’s mother (finance) who both worked at the local cooperative, they know pretty much the value and quality of every inch of Piglio.
Daniele has also worked with Andrea Franchetti and learned much from his experiments with Cesanese in both Tuscany and on Etna.
This is a creative, quirky and historical collection of wines made 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 actually 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 of 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.