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IN THE GEOLOGICAL NATURE RESERVE OF PIACENZIANO

The exceptional wealth of fossils in this area, already known to Leonardo da Vinci (who left its memory in the Leicester code), has led scholars to use the term Piano Piacenziano, coined by the Swiss geologist Karl Mayer, with whom he is today indicated the period of history of the earth between 3.5 and 2.5 million years ago.
The greatest contribution to the knowledge of the Pliocene is due to Giuseppe Cortesi who created in the nineteenth century a large and important collection of local fossil finds, later recognized by the scientific community, through the study of which the wildlife associations document the climate change that accompanied the great glaciations.
“I went to that stream flanked by very high and unequal banks, and I saw all of them formed in very parallel parallel layers, sown with marine shells of the rarest conservation, as are all those found in all the shell hills of these Ducati. I saw similarly that, since in all these hills, up to a certain height the lower layers are of cerulean marl, and that the upper ones are composed of reddish sand ... ".
So said Giuseppe Cortesi in 1834.

A few steps from Veleia

Veleia, ancient Roman city with numerous finds. And on one of these, the famous "Etruscan liver", a massive bronze reproduction of the bovine organ, stands out, coincidentally, a beautiful dedication to the Etruscan god of wine!
And surely, this delightful divinity cannot fail to have appreciated one of the oldest wines in the area, Gutturnio, based on the recipe of this Lucio Calpurnio Pisone, from Piacenza's mother. As Julius Caesar's father-in-law, it goes without saying that he was an exceptional "testimonial" to decree the fame of the wine he made.
The name of this wine also exudes history: it derives, in fact, from Gutturnium, a Roman silver cup, found in 1878. The custom was to pass it from hand to hand, as a sign of friendship and brotherhood , a sort of "stirrup glass" but, for once, without the need for war.

BETWEEN THE CASTLE OF VIGOLENO ...

Perched between the Geological Reserve of Piacenziano and the Fluvial Park of Stirone, the medieval village is among the most suggestive and rich in history of Piacenza. Its fortifications have come down to us intact, and still dominate the surrounding countryside and its vineyards. Since 2002 it has been certified by ANCI as one of the "most beautiful villages in Italy" and has been awarded the Orange Flag by the Italian Touring Club. The area is also located along the path of the "Via Francigena".

... AND CASTELL'ARQUATO

Beautiful medieval village and city of art. Strategically located on the first hills of the Val D'Arda, the medieval village is perched along the hillside and dominates the landscape. It is about thirty kilometers from the capital Piacenza and a little more from Parma. The historic center developed on the left bank of the Arda torrent. The village was built according to the structure of the medieval villages and has not undergone noteworthy changes over the years. A village where culture, history, naturalistic riches and gastronomy come together in perfect harmony. Numerous events taking place in the country and nearby territories are an unmissable attraction.

IN THE LANDS OF GIUSEPPE VERDI

Giuseppe Fortunino Francesco Verdi was an Italian composer, considered one of the greatest operists in history, author of melodramas that are part of the repertoire of theaters around the world.
Verdi dominated the opera scene after the great protagonists of the early nineteenth century, Gioachino Rossini, Gaetano Donizetti and Vincenzo Bellini, continuing the tradition of Italian musical theater and developing a characteristic and personal compositional language. He developed the romantic work in forms very different from those of his contemporary Richard Wagner.

And by Luigi Illica

Impatient towards family discipline from an early age, he dropped out of school and lived an adventurous life.
He devoted himself to the theater writing various comedies and above all, starting from 1892, opera librettos.
He is surely among the main librettists of the post-Verdi era and he worked for Giacomo Puccini, Alfredo Catalani, Umberto Giordano and many other musicians.
He died at the age of sixty-two in Colombarone, hillock above Castell'Arquato.

On our hills

Alternating between gentle and steep slopes, some rustic tenements scattered here and there, streams flowing on the bottom of small valleys. All this and more make it a particular and unique territory.

IN A WILD AND uncontaminated environment

Air, land and water. Pure elements. Vineyards located between woods and fields.
The uncontamination is the most complete. There are no production sites. It is pure nature, a paradise on earth. As it always has been ..

FROM ORGANIC FARMING

The wines we produce, all made using only selected grapes from the ORGANIC cultivation of the company vineyards, are the result of the ancient experience of the Piacenza winemakers, handed down from generation to generation. For us, making wine is an ART, a passion and a lifestyle. The processing methods are traditional ones such as sorting and grape harvesting (done exclusively by hand), combined with modern processing technologies in the cellar in order to obtain wines that reflect the tradition of the place but which are also suitable for new trends of tastes. Our main goal is in fact to always improve in QUALITY with careful choices and using the fruits of our land as the best business card.

Our wines are born

ORGANIC AND VEGAN

1919 IL CENTENARIO - CLASSIC BIOLOGICAL METHOD SPARKLING WINE - VEGAN

DESCRIPTION

Name:  Quality sparkling wine, classic method Organic White

Grape varieties: Barbera

Tasting notes: Straw yellow color with slightly orange highlights.
The pérlage is fine and persistent; the bouquet is very wide: citrus, pink grapefruit,
wild strawberry, white flowers, lime, acacia honey and green oregano. On the palate it is a
crunchy, fruity and fresh wine with notes of citrus fruit from wild woods.

pairing: Excellent as an aperitif, it accompanies raw or boiled seafood, scampi, red prawns, salmon, tuna and swordfish raw or marinated, buffalo mozzarella or burrata, pasta or rice with delicate vegetable sauces, culaccia.
First courses of the Piacenza tradition, low-fat tortelli with butter and sage, tortelli with pumpkin, panzerotti.
Second courses based on white meats.

Service temperature: 8-10 ° C

DETAILS

Soil type: Clay.

Number of vines per hectare: 4300

Vineyards age: 15 years

Harvest period: Third decade of August

Average yield per hectare: 70 q / ha

winemaking: Soft pressing
Cold static settling
20 days fermentation in stainless steel. Malolactic fermentation partially carried out

Aging: In Batonage 11 months in cask on fine lees. The draft follows. It remains at least 24 months on the lees in the bottle.

Bottling analytical data: Alcohol 12.50 %, Vol. Residual sugar 8 g / l

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TRAIANO - WHITE STILL MOUNTAIN - ORGANIC VEGAN

DESCRIPTION

Name:  Organic still white wine

Grape varieties: Malvasia di candia, Trebbiano Romagnolo, Ortrugo, Chardonnay

Color: very bright straw yellow.

Smell: the nose opens with fruity and aromatic herbs, with strong mineral notes.

Taste: fresh and savory. It maintains a moderate persistence with a pear and sage finish.

pairing: Excellent as an aperitif. It goes well with appetizers based on fresh cheeses (goats, burrata) and delicate cured meats such as raw ham, pasta or rice with delicate vegetable or fish sauces and fish main courses such as sea bass with salt.
Simple, but very elegant.

Service temperature: 10 ° C

DETAILS

Soil type: Medium mixture. The vineyard is located 700 meters above sea level near the Roman city of Veleia.

Number of vines per hectare: 3300

Vineyards age: 10 years

Harvest period: First ten days of September

Average yield per hectare: 80 q / ha

winemaking:White vinification. The skins are immediately separated from the must which ferments at a controlled temperature between 12 ° C and 15 ° C.

Aging: 4 months in bottle before marketing.

Bottling analytical data: Alcohol 12.00 % Vol., Residual sugars <2 g / l, Total acidity 6.5 g / l

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L'ONGINO - SUPERIOR GUTTURNIO - ORGANIC VEGAN

DESCRIPTION

Name: Gutturnio Superiore 2015 Organic

Grape varieties: Barbera 65%, Bonarda 35%

Color: Intense ruby red with marked purple reflections.

Smell: On the nose, intense aromas of cloves, cinnamon, pepper
black. Following notes of red fruits, especially black cherry and plum. In
final, hints of almond and rhubarb.

Taste:Medium-bodied with good acidity, velvety tannins,good persistence.

pairing: We suggest dishes such as fresh stuffed pasta, roasted or grilled meat, medium-aged cheeses.

Service temperature: 16-18 ° C

DETAILS

Soil type:Medium mixture. The vineyard is located 350 meters above sea level, the same level as the Ongina stream

Number of vines per hectare: 3600

Age of the vines: 10 years

Harvest period:Second ten days of September

Average yield per hectare: 80 q / ha

winemaking:Fermentation in stainless steel tanks with indigenous yeasts, maceration for a week with alternating submerged cap.

Aging:6 months in steel tanks, short passage in oak barrels and 6 months in bottle.

Bottling analytical data:Alcohol 13,50% vol. - 750 ml Total acidity 6.4 g / l

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FLEUR - SPARKLING ROSE' - ORGANIC VEGAN

DESCRIPTION

Name:  Organic Rosé quality sparkling wine

Grape varieties: Barbera 100%

Color: Old pink color and onion skin reflections. As soon as it is poured, it has correctly evanescent foam

Smell: The nose opens with elegant hints of violet, black currant, raspberry, wild strawberry, as well as notes of yeast and bread crust.

Taste: In the mouth it is distinctly fresh and sapid, as required by the grape variety and the particular soil, rich in fossils. Pleasant velvety sensations follow. It surprises and intrigues.

pairing: Excellent with appetizers, both meat and fish, with starchy first courses, such as risotto, or with second courses of roasted white meats or fatty and tasty fish, margherita pizza.

Service temperature: 6- 8 ° C

DETAILS

Soil type: Medium mixture. The vineyard is located 350 meters above sea level alongside the Ongina stream.

Number of vines per hectare: 3300

Vineyards age: 11 years old

Harvest period: First ten days of September

Average yield per hectare: 80 q / ha

winemaking: blank. The skins are immediately separated from the must, which ferments at a controlled temperature between 12 ° C and 15 ° C in primary foam. Subsequently, for 8 months the fermenting yeasts remain in agitation through the bâtonnage technique.

Aging: Long Charmat, 6 months in bottle before marketing.

Bottling analytical data: Alcohol 12.50 % Vol. Residual sugars 8.3 g / l Total acidity 8.5 g / l

Acknowledgments

Bellavita_awards2star_RGBAcknowledgments: 2 stars. During the Bellavita Expo London 2015 a team of 213 judges among very high profile experts, sommeliers, journalists and buyers tasted and voted on the candidate products. The products that obtained the best scores were then divided according to this ranking: A “Simply delicious” star (average over 7 points). Two stars - "Outstanding" (average over 8 points). Three stars - "Exquisite" (average over 9 points)

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PIACENZIANO - SPARKLING GUTTURNIO - ORGANIC VEGAN

DESCRIPTION

Name: Organic sparkling Gutturnio

Grape varieties: Barbera 65%, Bonarda 35%

Color: Intense ruby red with marked purple reflections.

Smell: It opens to the nose with intensely vinous notes and continues with hints of blackberry, violet, blueberry and black cherry. At the end it reveals the typical note of almond.

Taste: The drink is warm enough, round, rightly tannic. Bitten, it has a marked freshness that will favor the pairing with the dishes of Piacenza cuisine. Leaves the mouth clean with a persistent fruity note.

pairing: Perfect match with Piacenza salami, the classic Pisarei and fasö, the cotechino with mashed potatoes, the mixed boiled meats, the roasted coppa, the grilled rib steak. Try it with rabbit or chicken cacciatore recipes.

Service temperature: 14-16 ° C

DETAILS

Soil type:Medium mixture. The vineyard is located 350 meters above sea level

Number of vines per hectare: 3300

Vineyards age: 10 years

Harvest period: First ten days of September

Average yield per hectare: 80 q / ha

winemaking: Fermentation in stainless steel tanks with indigenous yeasts, maceration for 3 days with alternating submerged cap.

Aging: Short Charmat method. Maturation of 11 months in stainless steel autoclaves. Mild foam.

Bottling analytical data: Alcohol 12,50% vol. - 750 ml Total acidity 5.5 g / l

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ARCHEUS - PASSITO MUFFATO - ORGANIC VEGAN

DESCRIPTION

Name: Colli piacentini doc, passito di malvasia 2013 organic Moldy plant.

Grape varieties: Aromatic Malvasia of Candia 100%. Historic grape grown in a 35-year-old vineyard, located 350 meters above sea level, alongside the Ongina stream. Pruning is carried out in mid-August. The fog in the autumn mornings and the ideal climatic conditions allow the development of the "noble rot" in the plant.

Color:This late harvest wine with grapes botrytized by noble rot shows an intense yellow color with a golden hue, with amber shades.

Smell:Intense nose, flavors of yellow fruit, dried apricot in particular, followed by notes of saffron, dried figs, toasted almonds, marzipan.

Taste:Of great sweetness, never cloying thanks to the good final acidity. Persistent with light smoky hints.

pairing: The proposed combinations are with biscuits and pastries, with soft cheeses and gorgonzola.

Service temperature: 14-16 ° C

DETAILS

Soil type: Medium mixture. The vineyard is located 350 meters above sea level

Number of vines per hectare: 3500

Age of the vines: 35 years

Harvest period: The grapes are harvested by hand between the end of November and the beginning of December.

Average yield per hectare:7 hl / ha

winemaking:Plant withering, soft pressing.

Aging:12 months in French oak barrels.

Bottling analytical data: Alcohol 13.50 % vol. - 500 ml Total acidity 5.9 g / l

Acknowledgments


3 star Bellavita Awards
Acknowledgments: 3 stars. During the Bellavita Expo London 2015 a team of 213 judges among very high profile experts, sommeliers, journalists and buyers tasted and voted on the candidate products. The products that obtained the best scores were then divided according to this ranking: One "Simply delicious" star (average over 7 points) Two stars - "Outstanding" (average over 8 points) Three stars - "Exquisite" (average over 9 points)


 

Who we are

We at Illica are fortunate to live in an extraordinary, enchanting and reserved valley that we feel the duty to preserve and enhance.
We breathe uncontaminated air, we walk on light and bright soils born from ancient tropical seas, we listen to the sweet lament of the fossil shells that break under our feet, we climb steep slopes to raise our vines and we enjoy the beneficial evening breezes that blow from the sea and mountains. Up above, where our oldest vines live, a spotless landscape awaits us, where the eye runs through woods, badlands, vineyards, castles, ancient villages, horses and some isolated houses.
Cold winters and never too hot summers, clear skies and cool breezes, strong temperature changes between day and night, are a blessing and manage to create a unique microclimate that allows us to respect the balance of nature. In our valley, there have always been no real reasons for resorting to chemicals and for us, Illica's organic cultivation is a normal family tradition, not a fashion.
The biological history of my wines began with my grandfather, the mythical custodian of the art of the production of cured meats, continued with my father, loyal guardian of the order, kidnapped by the love of vines and it came to me, conquered by passion for wines that know how to be authentic expressions of a territory free from contamination and pollution. The organic certification of my grapes was born almost twenty years ago when organic was a new word but, to be honest, in the Illica family, organic is the norm, history and tradition. It's just what we've always done.
Ethics, respect for the environment, culture, fashion, commercial needs are good reasons to commit ourselves to producing organic wines, but not for us: in the Val d'Ongina, you don't need it. Simply!

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Where we are

The "ILLICA" winery is located in the province of Piacenza, in the municipality of Vernasca, a hamlet of CASE BARANI.

For those arriving from Milan
If on the highway, exit at Fiorenzuola and continue on the Via Emilia towards Parma; past the town of Alseno, at the roundabout turn right for Castelnuovo Fogliani.
Keep the road for Vernasca for 10 km until you enter the hamlet CASE BARANI.

For those arriving from Bologna
If on the highway, exit at the Fidenza tollbooth and continue on Via Emilia towards Fiorenzuola; exited from Fidenza, after about 5 km, at the roundabout turn left for VERNASCA for 10 KM until you enter the hamlet CASE BARANI.

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    Contact Info

    ILLICA | WINES
    (LOCALITY) VIA CASE BARANI 2
    VERNASCA (PC) 29010
    INFO@ILLICAVINI.IT
    TEL. +39 0523 1613130


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