From Monday to Saturday, 9.30am to 12.30pm and 2.30pm to 7.30pm 05231613130

IN THE GEOLOGICAL NATURE RESERVE OF PIACENZIANO

This area is home to an exceptional wealth of fossils, as noted by Leonardo da Vinci in the Codex Leicester. The unique qualities of this area led Swiss geologist and scholar Karl Mayer to coin the term ‘Piacenzian Plain’. Today, the term refers to a period of history between 2.5 and 3.5 million years ago. The greatest contribution to our knowledge of the Pliocene Age was made by Giuseppe Cortesi, a collector of local fossils in the nineteenth century. His large collection was later appreciated by the scientific community and studied by local fauna associations in order to document how the climate changed through the ice ages. "I went to the riverbank flanked by high, uneven shores, and I saw they all possessed very regular, parallel layers, sown with perfectly preserved sea shells, as is the case in all the shelly hills of these Duchies. I noticed that the lower layers consisted of cerulean marl, while the upper layers consisted of reddish sand...” - Giuseppe Cortesi, 1834.

A STONE'S THROW FROM VELEIA

Veleia is an ancient Roman city home to numerous archaeological finds. One particular artefact to be found in this area is the famous "Liver of Piacenza", a massive bronze sculpture of a sheep’s liver, and a wonderful dedication to the Etruscan god of wine! This pleasure-loving deity would have undoubtedly appreciated one of the oldest wines of the local area, Gutturnio, which was originally made using a recipe by Lucio Calpurnio Pisone, whose mother hailed from Piacenza. In fact, Lucio Calpurnio Pisone was Julius Caesar’s father-in-law, so you can imagine just how popular this wine was likely to have been. The name for this particular wine derives from the word Gutturnium, an ancient Roman silver cup discovered in 1878. It was tradition to pass the cup from guest to guest at the end of a meal, as a sign of friendship and fraternity, a sort of "night cap", if you will.

NESTLED BETWEEN VIGOLENO CASTLE...

Perched between the Geological Reserve of Piacenziano and Stirone River Park is a medieval village rich in history. Its fortifications still remain intact to this day, and it continues to dominate the surrounding countryside and vineyards. In 2002, the ANCI named it one of the "most beautiful villages in Italy". It has also been awarded the Orange Flag by the Italian Touring Club. The area is located along the Via Francigena.

... AND ARQUATO CASTLE

A beautiful medieval village with strong artistic traditions, strategically located on the low hills of Val D'Arda, this settlement is perched on a hill overlooking the landscape. It is about thirty kilometres from Piacenza and a little further from Parma. The old town centre runs along the left bank of the River Arda. It’s a typical Italian medieval village and has not undergone any noteworthy transformations over the centuries. It’s also a village where culture, history, natural wealth and gastronomy come together in perfect harmony. Numerous exciting events take place in the village and the local area every year.

IN THE LANDS OF GIUSEPPE VERDI

Giuseppe Fortunino Francesco Verdi was an Italian composer and is considered one of the greatest opera composers in history. 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 theatre and developing a unique compositional style. He took romantic opera in a very different direction to that of his contemporary, Richard Wagner.

And Luigi Illica

Unwilling to follow in his family’s footsteps, Luigi Illica abandoned his studies and went off in search of adventure. He devoted himself to theatre, writing various comedies and later turning his attention to opera librettos in 1892. He was one of the main librettists of the post-Verdi era and worked for Giacomo Puccini, Alfredo Catalani, Umberto Giordano, and many others. He died at the age of 62 in Colombarone, a hillock near Arquato Castle.

On our hills

Dotted with gentle slopes, a few rustic houses scattered here and there, and streams running along the bottom of small valleys, this is one very special and unique region.

ON WILD, UNSPOILED PLAINS

Air, earth and water. Pure elements. Vineyards set among woodland and fields. The land here remains completely unspoiled. There are no factories for miles around. All you’ll find is pure nature, heaven on earth. Just as it always has been...

ORGANIC FARMING

Our wines are made using grapes GROWN ORGANICALLY in the estate's vineyards. We use ancient wine-making traditions passed down from generation to generation in Piacenza. For us, winemaking is an ART, a passion and a lifestyle. We use traditional wine-making methods, such as sorting and harvesting grapes by hand, combined with modern technology in our cellars. The process allows us to make wines that reflect local traditions while meeting current market demands. Our main objective has always been to improve QUALITY by making clever choices and using the fruits of our land.

Our organic wines are born

ORGANIC AND VEGAN

1919, IL CENTENARIO - BLANC DE NOIRS - ORGANIC METODO CLASSICO SPARKLING WINE - VEGAN

DESCRIPTION

Name:  Organic Metodo Classico Sparkling White Wine

Grape varieties: Barbera

Tasting Notes: Straw yellow colour with orange specks. Perlage is fine and persistent; extremely broad bouquet: citrus, pink grapefruit, wild strawberry, white flowers, lime, acacia honey and green oregano. It is a crisp, fruity and fresh wine with notes of citrus fruit from wild woods.

Pairings: Excellent as an aperitif, it also pairs well with cured or boiled seafood, scampi, red prawns, salmon, cured or marinated tuna and swordfish, buffalo mozzarella, burrata, pasta and rice with delicate vegetable sauces, ham.
Traditional Piacenza pasta dishes, tortelli with butter and sage, tortelli with pumpkin, panzerotti.
Main courses with white meat.

Serving Temperature: 8-10 ° C

DETAILS

Type of Soil: Moderately loose-packed. The vineyard is located 350 metres above sea level next to the River Ongina.

Number of Vines Per Hectare: 4300

Age of Vines: 15 years

Grape Harvest Period: Last ten days of August

Average Yield Per Hectare: 7,000 kg/ha

Vinification: Soft pressed
Cold static decantation
20 days of fermentation in stainless steel Partial malolactic fermentation

Ageing: Bâtonnage, 11 months in barrels on fine lees, followed by tirage. Remains on lees in bottles for at least 24 months.

Bottling Data Alcohol 12.50 %, Vol. Residual sugar 8 g / l



 

1919, IL CENTENARIO - Blanc de blancs - ORGANIC METODO CLASSICO SPARKLING WINE - VEGAN

DESCRIPTION

Name:  Organic Metodo Classico Sparkling White Wine

Grape varieties: Santa Maria 25%, Ortrugo 55%, Sauvignon 10%, Chardonnay 10%.

Tasting notes: Tasting Notes: Has a fine and persistent perlage with mineral aromas accompanied by notes of bergamot, citron, white peach, apple, mint and leavened bread dough.
da pane lievitata.

Pairings: Ideal as an aperitif, with starters, cured fish and oysters.

Serving Temperature: 8-10 ° C

DETAILS

Type of Soil: Moderately loose-packed. The vineyard is located 350 metres above sea level next to the River Ongina.

Number of Vines Per Hectare: 4300

Age of Vines: 15 years

Grape Harvest Period: Last ten days of August

Average Yield Per Hectare: 7,000 kg/ha

Vinification: Soft pressed
Cold static decantation
20 days of fermentation in stainless steel Partial malolactic fermentation

Ageing: Bâtonnage, 11 months in barrels on fine lees, followed by tirage. Remains on lees in bottles for at least 24 months.

Bottling Data Alcohol 12.00 %, Vol. Residual sugars 5 g / l



TRAIANO - “DI MONTAGNA” ORGANIC STILL WHITE WINE - VEGAN

DESCRIPTION

Name:  Organic Still White Wine

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

Colour: Bright, straw yellow.

Aroma: Hits the nose with fine fruity and aromatic herbs and strong mineral notes.

Tasting Notes: Fresh and full-bodied. Has a persistent flavour with notes of pear and sage.

Pairings: Great as an aperitif. It pairs well with fresh cheese starters (such as goat's cheese, burrata) and delicate cold cuts such as Parma ham, pasta or rice dishes with delicate vegetable or fish sauces, and fish main courses, such as salted sea bass.
Simple, but very elegant.

Serving Temperature: 10 ° C

DETAILS

Type of Soil: Moderately loose-packed. The vineyard is located 700 metres above sea level near the Roman town of Veleia.

Number of Vines Per Hectare: 3300

Age of Vines: 10 years

Grape Harvest Period: First ten days of September

Average Yield Per Hectare: 8,000kg/ha

Vinification:White-wine fermentation. The skins are immediately separated from the must, which ferments at a controlled temperature between 12°C and 15°C.

Ageing: At least 4 months in bottles before being released to market

Bottling Data Alcohol 12% Vol. Residual sugars <2g/L, Total acidity 6.5g/L <2 g / l, Total acidity 6.5 g / l


L'ONGINO - GUTTURNIO SUPERIORE - VEGAN, ORGANIC

DESCRIPTION

Name: Organic Gutturnio Superiore

Grape varieties: Barbera 65%, Bonarda 35%

Colour: Intense ruby red with marked purple specks.

Olfatto: Al naso, intensi aromi di chiodi di garofano, cannella, pepe
nero. A seguire note di frutti rossi, in particolare amarena e prugna. Nel
finale, sentori di mandorla e rabarbaro.

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

Pairings: We suggest dishes such as fresh stuffed pasta, roasted or grilled meats, and medium-strength cheeses.

Serving Temperature: 16-18 ° C

DETAILS

Type of Soil:Moderately loose-packed. The vineyard is located 350 metres above sea level at the same level as the River Ongina.

Number of Vines Per Hectare: 3600

Age of the vines: 10 years

Grape Harvest Period:Middle ten days of September

Average Yield Per Hectare: 8,000kg/ha

Vinification:Fermented in stainless steel tanks with wild yeasts, macerated for a week with alternating submerged cap.

Ageing:Six months in steel tanks, followed by a short period of time in oak barrels and six months in bottles.

Bottling DataAlcohol 13,50% vol. - 750 ml Total acidity 6.4 g / l


FLEUR - SPARKLING ROSÉ - VEGAN, ORGANIC

DESCRIPTION

Name:  Quality Organic Sparkling Rosé

Grape varieties: Barbera 100%

Colour: Vintage pink colour with “onion skin” hue. Evanescent froth upon pouring.

Aroma: Elegant hints of violet, blackcurrant, raspberry, wild strawberry, as well as notes of yeast and bread crust.

Tasting Notes: It is distinctly fresh and full-bodied, as the vine and fossil-rich soil would warrant. Lasting pleasant velvety sensation. It both surprises and intrigues.

Pairings: Excellent with meat and fish appetisers, as well as starchy first courses, such as risottos, or main courses featuring roasted white meat or fatty fish. Excellent with margherita pizzas.

Serving Temperature: 6- 8 ° C

DETAILS

Type of Soil: Moderately loose-packed. The vineyard is located 350 metres above sea level next to the River Ongina.

Number of Vines Per Hectare: 3300

Age of Vines: 11 years

Grape Harvest Period: First ten days of September

Average Yield Per Hectare: 8,000kg/ha

Vinification: White-wine making. The skins are immediately separated from the must, which ferments at a controlled temperature between 12°C and 15°C during the prise de mousse. Fermentation yeasts are then stirred for eight months using the bâtonnage technique.

Ageing: Long charmat, at least 6 months in bottles before being released to market.

Bottling Data Alcohol 12.5% Vol. Residual sugarss 8.3g/L Total acidity 8.5g/L

AWARDS

Bellavita_awards2star_RGBAWARDS: 2 stars. During the Bellavita Expo in London in 2015, team of 213 judges, including high-profile experts, sommeliers, journalists and buyers, tasted and voted on competing products. The products with the highest scores were then categorised according to the following ranking: One star - "Simply delicious" (+7 point average) Two stars - "Outstanding" (+8 point average) Three stars - "Exquisite" (+9 point average)


PIACENZIANO - SPARKLING GUTTURNIO - ORGANIC, VEGAN

DESCRIPTION

Name: Organic sparkling Gutturnio

Grape varieties: Barbera 65%, Bonarda 35%

Colour: Intense ruby red with marked purple specks.

Aroma: Intensely winey aroma followed by hints of blackberry, violet, blueberry and black cherry. Characteristic lasting almond notes.

Tasting Notes: : Fairly warm, round and tannic. It has a marked freshness that will favour pairings with Piacenza cuisine. Leaves the mouth feeling clean with persistent fruity notes.

Pairings: Perfect for pairing with salami from Piacenza, such as classic pisarei and fasö, cotechino with mashed potato, mixed boiled meats, roasted coppa, and grilled rib eye. Pair with rabbit or chicken cacciatora recipes.

Serving Temperature: 14-16 ° C

DETAILS

Type of Soil:Medio impasto. Il vigneto è situato a 350 metri s.l.m.

Number of Vines Per Hectare: 3300

Age of Vines: 10 years

Grape Harvest Period: First ten days of September

Average Yield Per Hectare: 8,000kg/ha

Vinification: Fermented in stainless steel tanks with wild yeasts, macerated for a three days with alternating submerged cap.

Ageing: Short Charmat method. Aged for eleven months in stainless steel autoclaves. Bottle fermentation

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



 

ARCHEUS - NOBLE ROT PASSITO DI MALVASIA- ORGANIC, VEGAN

DESCRIPTION

Name: Colli Piacentini DOC, Organic Noble Rot Passito di Malvasia

Grape varieties: Malvasia Aromatica di Candia 100%. Historical grapes grown in a vineyard that’s around 35 years old, located 350 metres above sea level near the River Ongina . Plants are pruned in mid-August. The autumn morning fog and ideal weather conditions allow 'noble rot’ to develop in the vines.

Colour:This late-harvest wine with botrytised grapes from noble rot is deep golden yellow in colour, with hints of amber.

Aroma:Intense flavour of yellow fruit, such as dried apricot, followed by notes of saffron, dried fig, toasted almonds, and marzipan.

Tasting Notes:Very sweet, but never cloying thanks to a good final acidity. Persistent with light, smoky notes.

Pairings: We suggest pairing this wine with biscuits, pastries, soft cheeses and gorgonzola.

Serving Temperature: 14-16 ° C

DETAILS

Type of Soil: Moderately loose-packed. The vineyard is located 350 metres above sea level.

Number of Vines Per Hectare: 3500

Age of the vines: 35 years

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

Average Yield Per Hectare:700 litres/ha

Vinification:Dried on the plant, soft pressed.

Ageing:12 months in French oak barrels.

Bottling Data Alcohol 13.50 % vol. - 500 ml Total acidity 5.9 g / l

AWARDS


3 star Bellavita Awards
AWARDS: 3 stars. During the Bellavita Expo in London in 2015, team of 213 judges, including high-profile experts, sommeliers, journalists and buyers, tasted and voted on competing products. The products with the highest scores were then categorised according to the following ranking: One star - "Simply delicious" (+7 point average) Two stars - "Outstanding" (+8 point average) Three stars - "Exquisite" (+9 point average)


 

ABOUT US

At Illica, we’re lucky enough to live in an extraordinary, enchanting and quiet valley that we feel a duty to preserve and enhance. We breathe unpolluted air, walk on graceful lands born from ancient tropical seas, listen to the sweet lament of fossil shells breaking under foot, scale steep slopes to grow our vines, and enjoy soothing evening breezes that blow in from the sea and mountains. High up, where our oldest vines grow, a perfect landscape awaits us, overlooking woods, gullies, vineyards, castles, medieval villages, horses and a few isolated houses. Cold winters, temperate summers, clear skies, cool breezes, and temperatures that drop significantly overnight bless us with a unique micro-climate that allows us to respect nature’s equilibrium. We’ve never had a reason to use chemicals in our valley. For Illica, organic farming is a family tradition, not a trend. The organic history of Illica’s wines began with my grandfather, a legendary custodian of the art of producing cured meats. The tradition was passed down to by my father, a loyal guardian of order, who was captivated by a love for vines, which he passed onto me, thereby fostering a passion for wines that are an authentic expression of a land free from contamination and pollution. The wines I make have been certified as organic for almost twenty years, back when it was a relatively new word. In the Illica family, organic is our norm, our history, our tradition. It's what we've always known. Ethics, a respect for the environment, culture, fashion and market needs are good reasons to produce organic wines, but not for us: in Ongina Valley, there is simply no need!

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WHERE TO FIND US

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

If arriving from Milan
If you’re coming by motorway, exit at the Fiorenzuola tollgate and continue on Via Emilia in the direction of Parma. Once past the town of Alseno, turn right at the roundabout towards Castelnuovo Fogliani. Stay on the road to Vernasca for 10 kilometres until you enter the hamlet of CASE BARANI.

If arriving from Bologna
If you’re coming by motorway, exit at the Fidenza tollgate and continue on Via Emilia in the direction of Fiorenzuola. After about five kilometres, turn left at the roundabout for VERNASCA, continue for ten kilometres until you enter the hamlet of CASE BARANI.

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    Please get in touch if you’d like to find out where to buy our wines, to attend an event, or to send us a CV. You can use this form or our contact details below to get in touch. We look forward to hearing from you!

    Contact Info

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


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