AZ. AGR. CA' DE NOCI DI MASINI

Ca' de Noci di Masini traces its roots back to 1970, when Vittorio planted the first vineyards in Quattro Castella, focusing on indigenous varieties. In 1993, his sons Giovanni and Alberto converted the farm to organic practices and began bottling their own wines; the winery itself was established in 1998. Historic cultivars such as Spergola, Malbo Gentile, and rare clones of Lambrusco remain central to the family's identity and ongoing genetic studies. From this viticultural foundation also comes the company's sole protected denomination, the Aceto balsamico tradizionale di Reggio Emilia DOP: cooked grape must entrusted to time, a battery of barrels, and an aging process that concentrates its sweetness and acidity. The same attention to indigenous varieties that guides the choice of grapes is found here, where the raw material from the vineyard becomes, through slow evaporation and decanting, a dense and layered condiment. Not open for visits, the winery continues to link wine and Reggiano vinegar through the same dedication to the land.

Contacts