Bocale

For over a hundred years, the Valentini family has been tied to Montefalco in Umbria, where farm work, local culture, and a hilly landscape shaped a quiet devotion to the land and its cycles. In 2002, that inheritance was carried forward as Bocale, named for the dialect word for a two-liter mug of wine or olive oil and for the family’s longtime nickname, with a guiding idea of “innovation in tradition” through simple, careful human gestures. Across its six hectares of vines, the estate works with natural grass regeneration, organic and mineral fertilisers only, renewable energy via photovoltaic power, and patient élevage that includes French oak barrels and extended bottle ageing before release. In the cellar, fermentations rely on native yeasts and the wines are made without microfiltration, thermal stabilisation, or animal-origin fining, a hands-on approach that Valentino and his family present as a natural, artisanal expression of place.

From www.bocale.wine