Pepi Lignana

The Path

Winemaking at Fattoria il Casalone in Orbetello Scalo, Grosseto, Tuscany, Italy is built on continuity, with Pepi Lignana working inside a family structure that has held to the same trade since 1960. The estate’s language is plain: deep commitment to work and land, with artistry and eco-sustainability named as obligations rather than slogans. That frame matters, because it places the craft in the long view—season to season, vintage to vintage, with renewal handled without breaking from lineage.

The Work Today

At Fattoria il Casalone, the harvest is “strictly manual,” and that choice keeps the first judgment in the vineyard, where Pepi Lignana and the team select the best grapes before fruit moves to the cellar for sorting. The sequence is controlled and direct: hand selection, cellar sorting, then maturation. For the noble reds, Pepi Lignana says, “We use French oak vats and barriques for the maturation of the noble reds and we take the utmost care in bottling and subsequent storage in healthy and thermo-conditioned environments.” The method is practical and exacting, with oak, bottling, and storage treated as part of the same standard of care.

Signature

Pepi’s signature dishes include Leopoldino Vermentino, Poggio Colombi Cabernet, Don José Cabernet Franc, Il Cucchetto Cabernet Sauvignon, and Pitorsino Viognier. Read as a cellar, these names map range rather than display: Leopoldino Vermentino carries the lighter register, while Poggio Colombi Cabernet, Don José Cabernet Franc, and Il Cucchetto Cabernet Sauvignon sit in the more structured line, with Pitorsino Viognier rounding out the estate’s span. The set reflects a winemaking program that keeps breadth tied to identity.

In Their Words “For three generations, we have grasped every nuance of the precious combination of man’s work, nature and territory to create an array of stylish wines and terroir that are highly appreciated by enthusiasts.”