marelle farm

PODERE MARELLA, Castiglione del lago (PG)

 

Podere Marella is one of the first wineries in Italy to observe the requirements of organic farming.

Founded by Fiammetta Inga in 1974, the estate is now run by her son Cosimo Bisiach, who inherited his mother’s passion for wine and love of the land.

 Nestled in a scrub of centuries-old oaks and surrounded by cultivated fields, olive groves and reeds, the farm produces white and red Umbria IGT and Colli del Trasimeno DOC wines.

 Strictly organic cultivation criteria and respect for local wildlife and wild vegetation have made it possible to maintain one of the region’s most beautiful nature oases virtually unchanged.

Trasimeno wine lentils

Word to Cosimo Bisiach

“My mother from a young age cultivated her love and passion for the land by taking care of a large farm near the Tortonese hills, which she inherited from her grandfather.

In 1974 he moved to Umbria, where, alongside the cultivation of cereals and tobacco, he began the production of quality wines.

Making use of experienced and passionate collaborators, she immediately adopted the principles of organic farming that would enable her to obtain organic certifications, among the first in Italy.

It soon became a benchmark among wine producers in the Trasimeno region, helping to improve the quality and image of the area’s wines.

In the early 1980s, once again as a pioneer, he began to open his home to guests, adopting the agritourism formula.

From the late 1990s, my presence in the company began to become more assiduous, but it was not until 2008 that I became personally involved in running the business.

Marella Farm, Castiglione del Lago (PG)
Trasimeno wine lentils
Trasimeno wine lentils
wine Castiglione del lago
wine Castiglione del lago

the pursuit of excellence and quality

My goal is to continue the path of quality already taken by my mother, placing research and excellence as priorities in my work.

To date, Podere Marella predominantly cultivates the grape varieties Sangiovese and Grechetto, typical of the Umbrian area, but there is also room for “minor” and lesser-known grape varieties, including the Trebbiano Spoletino, of which I am very proud because it excellently represents the land value and is a rare and still uncommon grape variety that nevertheless has excellent potential.

From the beginning, organic certification has been an added value to work on for both the wines and the company’s other products including barley, wheat, spelt and lentils, to which have recently been added the Trasimeno bean and the Valdichiana Aglione, local excellences surveyed by Slow Food (Fagiolina is a Presidium, Aglione is in the Ark of Taste).”

wine Castiglione del lago
wine Castiglione del lago
marelle farm

The Enologists


In the mid-1990s Jean Natoli, a Frenchman from Montpellier who came from one of the world’s most renowned schools of oenology, met Fiammetta Inga.


Natoli is an agronomist and oenologist, founded the consulting firm Natoli & Co and has, among other things, published the well-known “Guide pratique du vin bio,” a handbook that defines the framework within which organic winemaking is evolving, starting with the new European regulations.


From the beginning, his contribution to the company proves to be important, contributing in 1999 to the creation of the Godot Sangiovese, and subsequently of the Godot Grechetto, of the Sangiovese IGT Fiammetta (to commemorate the founder’s retirement)-and with the 2016 vintage-of the Marella Rosato, a wine that manages to go along with market trends without, however, compromising its character as a wine of the land.


The latter has been fine-tuned with the contribution also of oenologist Guido Beltrami, who has been working alongside Jean in recent years, along with Gwenael Thomas whose agronomic expertise has made it possible over time to obtain more vigorous plants and better and better grapes.

Thanks to all of them over the past decade, the Podere’s labels have won major awards and recognition.

The Wines


The goal, pursued first by Fiammetta, and now by Cosimo, is to produce high-quality wines using the region’s most characteristic grapes. The yield (about 50 quintals per hectare)

Deliberately restrained and the quality of the grapes is strictly selected during the harvest, which is done by hand in small crates.

Vinification is done in the traditional way in temperature-controlled stainless steel tanks with daily pumping over.

Macerations last an average of 8-10 days with hot extraction toward the end of fermentation.

French Slavonian oak barrels were chosen for fermentation of Godot Grechetto wine and maturation of Godot Sangiovese.

Trasimeno wine lentils

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