Throughout history, this ancient native vine variety of Reggio Emilia has been known by the names Pomoria, Pellegrina, Spergolina or Spargolina. In the hills and mountains from Scandiano to Quattro Castella, this grape is widely spread out. Perhaps because of the clay-rich and chalky soils in these areas, this native grape variety has found the ideal environment to grow and take root here. The gentle rolling hills provide the best climatic conditions for the grapes to grow. It can therefore be assumed that “spergola” may be the adjective used to describe this grape because of the “sparse” nature of its bunches.
The lengthy root system of this grape vine penetrates deep into the soil, which is rich in structural and mineral nutrients, to obtain the nutrients and produce the fruit, which is a fundamental growth feature of the grape. The bunches are moderately sparse, the grapes are of uniform size and the skins are a powdery yellow-green color. The grapes ripen gradually thanks to the precious and suitable temperatures, the appropriate aeration and sunlight exposure, and the varying proportions of the soil composition guarantee wines that combine high and consistent yields with a unique taste. This grape produces white wines that are still, sparkling, slightly effervescent or sweet. Straw yellow in color with a slight green tinge, it has delicate floral and green apple flavors and a palate experience with pronounced acidity, freshness and mineral flavors.
Historical overview
The earliest written records of the Spergola grape variety date back to the 15th century, when it was mentioned by the Grand Duchess of Tuscany, Bianca Capello. For a long time, it was confused with Sauvignon Blanc because of its morphological characteristics, but after more in-depth research from the point of view of biology and genetics, a DNA analysis carried out by the University of Bologna in 2000 proved its uniqueness and placed it in the National Catalogue of Grape Varieties, subsequently classified under the Colli di Scandiano e Canossa DOC.
Casali Viticultori firmly believes that the terroir of the Spergola grape variety can be most authentically expressed through the traditional winemaking method of secondary fermentation in the bottle. It is no coincidence that they have been producing Ca’ Besina in a pioneering way since the late 1970s. At the time, traditional method sparkling wine making was not widespread in Emilia. The pride of the Casali Viticultori winery, Ca’ Besina is the first wine produced in the Emilia-Romagna denomination to be made using the traditional method, from the pure, native Spergola grape variety, and aged for at least 48 months. This sparkling wine has a bright straw yellow color with a lively golden glow, elegant, fine and persistent pearly bubbles, with fresh floral aromas, toasty notes, hawthorn flowers, tropical fruits, green apples, lemon peel and light hints of hay and hazelnuts. The palate is balanced with freshness and characteristic savory flavors, finishing with a lingering aftertaste of ripe fruits and almonds.
