Fattoria di Caspri

Arezzo, Tuscany, Italy

The goal at Fattoria di Caspri is to make the most natural wine possible, and winemaker Bertrand Habsiger meets that challenge emphatically, delivering pure and expressive wines. An Alsace native and former sommelier, Bertrand is known locally as Mr. Senza (Italian for “without”), referring to his absolutely non-interventionist approach. The extraordinary estate in the South Tuscan hills includes 7 hectares of olives and is surrounded by forests, which ensures protection for the 9 hectares of biodynamically farmed vineyards. Grapes are harvested by hand and spontaneously ferment in open neutral barrels. Aging for 10-22 months, unfined, unfiltered, zero sulfur added. Bertrand focuses on old vine Sangiovese, Cilegiolo and Trebbiano.

Bertrand lives his whole life and makes all his decisions using biodynamic principles and in accordance with the biodynamic calendar. He picked out the property for his Fattoria Di Caspri winery over 10 years ago, when he was commissioned by a friend to go to Italy and make the most natural wine possible. What does “the most natural wine possible” even mean? Easy answer: No synthetic chemicals in the vineyard. No added yeasts. No acidification. No filtering. No additives. Nothing put in, nothing taken out. Organic. Biodynamic.

Philosophy: Bertrand is deeply committed to biodynamic farming principles including dedicated use of the Maria Thun biodynamic calendar. Being able to predict what the weather will be like in the growing seasons helps him decide how to prune in the early spring which is critically important. Vineyard treatments include tisane (hot water with herbs) and decoction (cold water with extracts). Bertrand’s no-till method (no tools penetrate the earth more than 10cm) means the earth is not disturbed. The goal is to make wines with personality and enjoy them with natural food and good people.


Our Selections


Fattoria di Caspri Rosso di Caspri IGT Toscana 2014

Made from young Sangiovese vines planted around the winery, the Rosso di Caspri was fermented in 600 and 1500 liter old oak barrels for three weeks. The wine was then racked and aged 14 months in 1500 liter oak barrels. The Rosso has a firm texture and light character which expresses the fruity, rustic character of the vine.  Highly complex and bursting with flavor. Showcases tart red fruit. Integrated tannins.

Alc: 12.3% TA: 6.9 g/L RS: 2.3 g/L Sulfur: Zero sulfur addition

Soil: Light, sandy soil mixed with decomposed gneiss and clay

Altitude: 325-400m

Vineyard Age: 6-45 years Case Production: 650



Fattoria di Caspri 'Luna Blu' IGT Toscana Bianco 2014  

This is a 50/50 blend of Malvasia and Trebbiano from grapes sourced from 45 year-old vines that are biodynamically farmed and hand harvested. The grapes, including skins, seeds and stems, spontaneously fermented on native yeasts in non-temperature controlled neutral barrels.  They remained on the skins for 30 days, then aged for 18 months in 600 liter barrels. No SO2 was added at any point. 

This is delicious - a golden orange color leads to a nose of hazelnuts, chamomile, citrus peel, and some VA.  The palate is bone-dry,  fresh and well-structured with lemon, black tea and spiced orange flavors.  Appealingly textured  with a nice mineral finish. 12.7% Alc.

Fattoria di Caspri Cilegiolo IGT Toscana 2015

Ciliegiolo is a native variety which produces a vivacious wine of unique character: soft, succulent and warm. The Caspri Cilegiolo was fermented in tronconic oak barrels and one 2000 liter stainless steel vat. Fermentation was initiated naturally, with no additions and lasted just over three weeks. The wine was aged in stainless steel for 10 months before bottling with no SO2. This has all the bright, red-fruited characteristics common to Cilegiolo but has the signature rustic and earthy notes typical of Caspri. 

Alc: 12.3% PH: 3.54

Soil: Gneiss

Altitude: 300 meters

Vineyard Age: 6-53 years Case Production: 80 cases


Fattoria di Caspri 'Poggio Cuccule' IGT Toscana 2013

Poggio Cuccule is from the driest area of the estate. Here, the old Sangiovese vines flourish on the fine soil, exquisitely absorbing and expressing the terroir – capturing the unique quality of the region. The old vine Sangiovese was naturally fermented in 15 hl tronconic oak barrels for four weeks. After fermentation, the wine was racked into 600 liter oak barrels where it remained for 15 months. The resulting wine is big and brambly with high-toned aromas of tart cherry and herbs. This has the characteristic fresh acidity that is the signature of Sangiovese.

Sulfur: Zero sulfur addition 

Soil: Light, sandy soil mixed with decomposed gneiss and clay 

Altitude: 400m (1312ft)

Vineyard Age: 45 years Case Production: 125