Tenuta Migliavacca
The story of Migliavacca begins in 1921 in the Casalese area, with the purchase of the noble villa at the center of the estate by Enrico Brezza. The turning point came in 1964 when his grandson Luigi expanded the vineyard area and became, the first winemaker in Italy, converted to biodynamic agriculture and the principles dictated by Rudolph Steiner. Agriculture as a cycle, not just seasonal, but also environmental: the goal is to create a closed-loop system, where what is consumed is produced and the fruits of one's labor are used to generate new life. The symbiosis between agriculture and livestock so that plants and animals nourish each other, all mediated by the skilled hands of a “guardian farmer.” Luigi and his son Francesco, the current Brezza at the helm of the estate, are forerunners of the artisanal movement, which exploded decades later and are considered true masters by many wine artisans. To testify to the pioneering vision of the Brezza family, the winery obtained Demeter certification as early as the Seventies and are historic members of the Triple A selection.
Of the 50 hectares of property, only 13 are planted with vines. The remaining part is dedicated to the cultivation of cereals, medium grass, and grazing: about thirty cows live peacefully and provide the manure used to fertilize the fields. The farmhouse is located in Basso Monferrato, near the historic town of Casale. The rows are found on soils predominantly composed of calcareous clay, a distinctive feature of this production area, and, thanks to this, the wines produced by Tenuta Migliavacca present great richness of color, complexity, and body.
The principle of self-sufficiency is also present in winemaking: fermentation occurs spontaneously in wood with indigenous yeasts and with minimal additions of sulfur, without any clarification or filtration process. In short, the philosophy is to give the wine a wide degree of freedom to seek the essence of the marriage between grape and territory. Migliavacca produces only wines from the indigenous varieties of the area: Barbera, Grignolino and also a little bit of Freisa. All wines are identity-driven, rustic yet of great elegance, power, and intensity. An artisan taste that is immediately recognizable.
The story of Migliavacca begins in 1921 in the Casalese area, with the purchase of the noble villa at the center of the estate by Enrico Brezza. The turning point came in 1964 when his grandson Luigi expanded the vineyard area and became, the first winemaker in Italy, converted to biodynamic agriculture and the principles dictated by Rudolph Steiner. Agriculture as a cycle, not just seasonal, but also environmental: the goal is to create a closed-loop system, where what is consumed is produced and the fruits of one's labor are used to generate new life. The symbiosis between agriculture and livestock so that plants and animals nourish each other, all mediated by the skilled hands of a “guardian farmer.” Luigi and his son Francesco, the current Brezza at the helm of the estate, are forerunners of the artisanal movement, which exploded decades later and are considered true masters by many wine artisans. To testify to the pioneering vision of the Brezza family, the winery obtained Demeter certification as early as the Seventies and are historic members of the Triple A selection.
Of the 50 hectares of property, only 13 are planted with vines. The remaining part is dedicated to the cultivation of cereals, medium grass, and grazing: about thirty cows live peacefully and provide the manure used to fertilize the fields. The farmhouse is located in Basso Monferrato, near the historic town of Casale. The rows are found on soils predominantly composed of calcareous clay, a distinctive feature of this production area, and, thanks to this, the wines produced by Tenuta Migliavacca present great richness of color, complexity, and body.
The principle of self-sufficiency is also present in winemaking: fermentation occurs spontaneously in wood with indigenous yeasts and with minimal additions of sulfur, without any clarification or filtration process. In short, the philosophy is to give the wine a wide degree of freedom to seek the essence of the marriage between grape and territory. Migliavacca produces only wines from the indigenous varieties of the area: Barbera, Grignolino and also a little bit of Freisa. All wines are identity-driven, rustic yet of great elegance, power, and intensity. An artisan taste that is immediately recognizable.
