I’ve visited a lot of winefarms, easily into four figures and I have to say that the plants and soil here are remarkable – kind of like a woman that’s pregnant and is said to be “glowing”. There’s roughly six Ha of vines and another six Ha devoted to olive trees. It’s a lot of work and with that much land being farmed biodynamically, it’s quite expensive, too. But, it’s clearly worth it – I mean all one has to do is taste, and the answer is very obvious. From a purity, balance and experiential standpoint, I put these in the same (not so big) circle as I do Giampiero Bea’s wines, which is, for my palate/preferences, in the top 5% of my most pleasurable experienes. As with the Bea wines, these experiences stay on the mind for days, at least. The value proposition here at Podere La Casaccia is, again for my palate and budget, in the top 1%.

A few days before the actual appointment, I called the winery and it was forwarded directly to Dr. Moretti’s cell phone. He checked his schedule and suggested I visit in two days at 14.00. Naturally, I arrived to the location early and it was a good thing I did because the road (path?) there is super narrow/tiny and the single-lane bridge with certain angles was a difficult squeeze for the Tipo wagon rental. Nonetheless, I arrived, was greeted warmly and without hesitation and was led directly to the vineyards just a few meters from the cantina.

It was here, in the vineyard that I quickly felt the reason for my chance experience with one of his wines (in a restaurant, which was unplanned) that left me speechless and spellbound. Standing there, totally in the moment, I saw the rows of vines as one might see that floor of a mechanics bay, or the base of a barber’s chair – some keep it clean/in good order as a matter of obligation, and some do so because it’s a part of the artisan’s discipline.

My Cellar Tracker tasting note 2021 Azienda Agricola Moretti – Podere Casaccia Sine Felle Spumante rosato

My only eposure as to the kind of farming that was practiced at this estate was a mention of Vino Biodinamico on the bottle label. But standing there, in the vineyards, I actually saw the results of that farming; I was captivated, jaw agape, at just how alive everything was, as if I could feel the pulse of this living place. It struck me that this was like something out of the Matrix: in an instant I was uploaded with knowledge; I understood the full import of that blurb on the label “Vino Biodinamico“. Of course I didn’t understand the full import of it, that requires many years of training, but I at least felt the import of it. The health and glow of the vines and the sweet soil perfumes from the carefully tilled earth were but a part of the feeling that moved over me. My mind quickly recalled the wine that was responsible for my being there this day and the experience (it was only a single glass, not an hour with a bottle) that transported me to a place of great beauty. And now I was at actually at this place, and the same feeling of a profound experience washed over my entire being.

At this point, we’d spent just under ten minutes in the vineyard before (Dr. as in physician) Roberto began to make his way to the tasting room. I think I was floating at this point, walking on air.

Roberto opened seven, then eight, then nine different bottles, before setting about the enhancement of my education with his wines. And they are his wines: he farms them and he’s the winemaker – a distinction with a difference.

We began with a sparkling wine, methode champenoise, of course. A winery only offering of very limited production and an instant hit – this was classy, focused but not clenched, full of flavors and textures, but not at all flabby or gratuitous. I decided it was no different than if I’d just been introduced to a world famous ballerina, you know, the kind that stands/dances on their toes without so much as breaking a character with even the tiniest wince of pain or effort; discipline, a very clear idea. Yup. This was my ballerina wine.

It was tempting, for just a second, to ask for a second pour, in the name of research of course, but I know how valuable his time is, how many different hats he wears here everyday, all day. We wasted no time and moved on to the rosé: 2022 IGT Toscana Rosato, 100% Sangiovese, and quite obviously just the right amount of time on the skins. I recently had this wine, and while I intended to drink it in 2023 when I got it, it wasn’t until Nov. 2025 that I finally had that opportunity. As with any rosé, save Tempier and Lopez de Heredia, of course, I’m inclined to worry that time hasn’t been kind to them, maybe some of the freshness has begun to fade or in some cases with a three year old rosé, it’s well into the act of fading. Instead, I found the acids to be fresh, and the nearly medium body to be firm and lovely; the slightest hint of savory on the red-fruited palate. No surprise it turned out to be a fantastic wine with my lunch of tuna salad, and even lasted into day two, though it had slipped half a rung on the vivacity ladder.

The 2018 Sine Felle (without bitterness) IGT Bianco was next. A blend of Malvasia, Trebbiano and Vermentino, it sees six days on the skins; certified biologic and biodynamic. I didn’t take too long to notice a central theme, or at least quality of these wines – yes, they’re natural, but as with the best of the best, it’s not plagued with unwelcome aromas, a botched body/frame, and no finish; in some cases, it’s all of those things. In this case, it’s none of those things.

My Cellar Tracker Tasting note: (late 2019, in Firenze) This was my first time ever with this bianco, and from the moment of the first sip I knew I was in for a treat. Wonderful perfumes of orchard, soil, baking spice, and some citrus lead to a medium-bodied, multi-layered, multi-faceted wine offering true depth of flavors and a rewarding, lingering finish that quitely but confidently solicits the next sip.

And, My Cellar Tracker tasting note Wonderful perfumes of freshly sliced orchard fruit, soil, baking spice, and some citrus lead to a medium-bodied, multi-layered, multi-faceted wine offering true depth of flavors and a rewarding, lingering finish; this quietly but confidently solicits the next sip. Highly recommended+, drink 2025 thru 2031.

This is the bottle that kicked it all off, in late 2019; it compelled me to take a bottle of the 2017 Canaiolo home with me (I was in a restaurant that’s also an enoteca, oh how I love this setup). That bottle of Canaiolo was one of the countless victims of the pandemic, as the bottle I’d purchased would remain in my cellar in Italy until I was finally able to get back, nearly three years later. I say victim, but only in the sense that I was the victim, because I was separated from the wine(s). But, and no surprise, this Canaiolo, with a few additional years of bottle rest was firmly in its preferred window; it was mesmerizing. I’d never been mesmerized by a canaiolo before (or since). I was on to something, I felt it, and so I began planning my visit (though it would not take place until Nov. 2022 instead of in 2019 when I bought the bottle) to the farm and the artisan behind the wine.

2021 Podere Casaccia Priscus Toscana Rosso – an ancient Sangiovese clone that undergoes a pre-fermentation maceration for 48 hours, a post-fermentation maceration of 15-20 days, with pumping over and punching down every six hours for a couple of weeks. Finally, there’s batonage sur lies, at intervals for the next six months, as well. With the fermentation fully complete, the wine is moved to older 10hl French oak barrels where it will stay for some months until the winemaker elects to transfer the wine to stainless steel vats where it will remain until bottling.

Some may find that a long winded way of saying “this wine has exceptional mouthfeel, it clearly exhibits an inviting complexity and shows brilliant integration that leads to a rewarding, lingering finish”. At this stage of the game, I’m much more (only?) interested in what time it is vs. how the clock was made, if you will. And in the instant case, the Priscus has yet to fail to exceed expectations, let alone its price-point.

My Cellar Tracker tasting note

2020 Podere Casaccia Ut Bibendum – A blend of biodynamically farmed Canaiolo, Malvasia nera, Foglia Tonda and Pugnitello from 50 years old vines. After a pre-fermentative maceration of 2 days it ferments spontaneously for 20 days and undergoes elevage in older wood and steel with no added SO2.

Oh, my, there’s so much going on here, I love it. The wine is very much alive, fresh and clearly has something to say, i.e. it’s got personality. It’s like I get the idea behind the blend (bravo!), I really dig the old vines and old clone contributions. Delicious, but also precocious on this day. I’ll open the rest beginning 2026. As with (all of) the others, it’s a screaming QPR. Highly recommended+

: My Cellar Tracker tasting note

2020 Podere Casaccia Toscana Rosso – Sangiovese, Canaiolo, Malvasia Nera (older vines,, old clone Sangio)

This fruit of this newly released wine is more on the pure side of Sangiovese; the wild side, the rustic side, while at the same time it’s elegant and harmonious, too. There’s a bit of a singular nature to this in that it’s cleary a special wine; it’s particular and proves excellent with food. Medium+ body, great, fresh lift from the cool acids. There’s a rustic silkiness (if such a thing can exist) that remains a constant theme until the bottle is emptied, some ninety minutes later. The finish improves, slowly throught that ninety minutes. This can cellar several more years, but it’s highly appealing now, too; can recommend you give it 45 minutes of aeration prior to serving. Incredible value here. Highly recommended+, drink thru 2037

2021 Podere Casccia Canaiolo Toscana Rosso IGT – while I truly enjoyed this wine, I did so in the context of what it will become vs what actually was on this day — it was holding back and at times a bit angular. This is really good to know as I have five of them still in the cellar and I’ll be thinking to open one in 2026 and see how close it is to its window. Medium+ body, red/dark red berry fruit that’s broad and deep on the palate; it finishes med/med+. The fine tannins (again, in 2023) were in need of some more cellar rest, for my palate. It certainly improved in the glass over the thirty minutes I followed it (yes, the bottle was freshly opened). Easily recommended+, will undoubtedly improve in the coming years.

2020 Podere Casaccia Malvasia Nera – the acids are center stage here from first to last glass. That’s not a bad thing, they’re certainly fresh/lively, but it does somewhat steal some of the limelight from the dark berry (say 65%) and red berry/cherry (obviously 35%) fruit components. Rustic, fun, and in need of another year or two of cellar rest. This is such a particular wine that straightaway I was thinking of what this would pair well with, something I love to ponder/discuss. I won’t give any spoilers, sorry. Easily recommended+, for my tastes, it’s better 3-6 years after release.

2020 Podere Casaccia Foglia Tonda – the aromas are mostly dark red in nature, with solid components of forest, soil, a hint of cranberry sauce and a wee touch of berry bushes/scrub oak. The palate is slightly more med+ than a straight medium, and the acids are generous in a super friendly kind of way, though certainly not unbalanced/obtrusive. This finishes medium, and like the Malvasia Nera, has a more particular character and, for my preferences, requires a little extra time when considering what it might pair better with. Another fun and well-priced bottle, I’m tickled. I’ll be sure to give the next one at least thirty minutes of aeration to help better integrate. Recommended+, drink thru 2027.

Useful footnote if you’re in the Florence area

** The estate is just 15-20 minutes outside of Florence, and in my opinion it’s not to be missed. I’ve only six years of experience with these wines at this point, but it’s a group of wines that remain in the forefront of my passion for and delight with fine wine; these wines are something I almost always consider opening when I’m flying blind in the cellar, i.e. no specific bottle, or even if I’m in the cellar. The people there are a superb frosting on the cake, if you will. Roberto and Lucia, thank you for all of your hard work, dedication, vision and care. Highest recommendation. **