When our family founded La Ciocca in 2007, our aim was to produce fine wines on the Colli Piacentini while respecting nature and investing our hearts, hands and heads in every phase of production, from the vines to the bottle. More than just a winery, this is a love story and a project for life.
In Val Chero, one of the most fascinating locations in the province of Piacenza, we continue to cultivate a passion that makes every day special: we produce goodness and beauty and harvest the best fruits to share in a glass of wine.
A condurre La Ciocca siamo noi, Elisa e Gloria, giovani sorelle nate e cresciute in campagna a cavallo del Duemila. Ma il buon vino unisce la nostra famiglia fin dal 1972, anno in cui il nonno Giò Maria Dante fondò Cantine Campana, che ancora oggi produce vini piacentini apprezzati in Italia e nel mondo, facendo squadra con tanti bravi vignaioli del territorio.
Con La Ciocca nostro padre Patrizio ha scelto di coltivare direttamente una vigna di collina con cura, impegno e passione, ingredienti che ci ha trasmesso già quando eravamo bambine. Noi siamo la terza generazione e sentiamo il desiderio di custodire questa terra straordinaria per farne gustare i profumi, i sapori e la grande vitalità a tutte le persone che incontreremo lungo il nostro percorso.
When you are lucky enough to be born in a wonderful place, you may risk taking it for granted or not fully realizing your good fortune. This is not the case with the Colli Piacentini. This is an area that amazes us each day with its colours and atmosphere, its timeless traditions and breathtaking landscapes that touch your heart.
What we have learnt season after season prompts us to capture in a bottle this unique richness created from the sun, grapes, wind, history and the infinite forms of life that populate our vineyard. It’s an exciting challenge that makes every day a discovery.
The artisanal wines of La Ciocca are produced on the foothills of Travazzano di Carpaneto Piacentino. Every process carried out on the vines of Ortrugo, Malvasia, Barbera and Bonarda is done by hand.
From mowing the fields to pruning the vines, from selecting the best bunches to harvesting, our hands-on connection with the land and the natural flowing of time allows us to make the best choices for our vineyard and environment.
The same hands that start the fermentation of the musts in the cellar, carry out the racking and perform all the activities needed to produce wine from the grapes, are the ones that also welcome our visitors as they walk among our vines, taste our wines or spend a pleasant evening at our summer picnics.
As young winemakers our choice is exciting. It connects us with our roots while also projecting us into the future. In everything we do, we take advantage of the knowledge and techniques we have acquired so far, but we are also curious to discover new paths and solutions to continuously improve and create expressive and exciting wines.
We wish to cultivate a vineyard that is open to innovation, fresh encounters and opportunities. We wish to bring the excellence of the Colli Piacentini wines to the world and invite a little bit of the world into our home.
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