RENÁTA PROCHÁZKOVÁ tel. 773 819 308 renata@vinoecuore.cz


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In the area of Bolgheri there are three main types of soils:

· Sandy Soil – located closer to the coast (Ca’Marcanda has no such soils).

· Brown Soil – intermediate, located inland (Promis is produced entirely from these soils, Magari only


· White Soil – located further east, on the border of the Metallifere mountains (Camarcanda is entirely

produced by these soils, Magari only partially).



we produce only from estate owned vineyards, 120 hectares in total.


The vineyards of Ca’Marcanda range from a height of 250 meters to 80 m above sea level.


the vineyards are mainly planted on brown and white soil. Both soils are compact and heavy with a good

presence of clay, but the white soil is heavier and higher in altitude.

White soil:

– higher altitudes than other soil (150 m)

– abundant in limestone; the formation of the limestone is usually due to the ancient processes of decay of

marine shells and skeletons. This limestone makes the clay as compact as stone

– sediment originated from Pleistocene marine sediments (2.5 million to 10 thousand years ago).

– composed of clay, limestone and sand

– as the soil gets deeper, limestone increases and sand decreases

– from about one meter deep, the soil turns into a compact and cold clay layer that gets more compact with

depth (up to 90% clay)

– the clay and limestone make the soil very rich in minerals which gives complexity and depth to the wine.

– the compact soil naturally keeps cool and preserves water and minerals (clay), slows aging, and gives

freshness and a nice acidity to wine produced

– the presence of stones also prevents the soil from becoming too compact and humid and it provides


– in such soil type the roots tend to propagate more in wideness than in depth

Brown soil:

– originates from the geological era: Pleistocene (from 2.5 million to 10 thousand years ago)

– the soil is a combination of sand and clay

– there is very little presence of limestone and more of iron oxide

– the amount of clay increases with depth

– soil is heavy (but less heavy and compact than the white soil)

– Brown soil contains colluvial and alluvial soil

– Alluvial soil: coming from rivers that began far away and brought stones.

– Colluvial soil: coming from hill erosion that lead to the creation of the valley clays (the richest lands)

– the soil is deep and absorbs water, but tends to not retain deep moisture

– the soils provide moderate water stress on the plants, which produce wines with a higher concentration of

fruit (if there is little rain, the concentration will further increase)

Tuscany’s Maremma area, south of Livorno, is one of Italy’s most dynamic wine regions.
Ca’Marcanda, the Gaja family’s wine estate, is located in the famed Bolgheri district in the commune
of Castagneto Carducci.
The winery’s name comes from the Piedmontese dialect and means “house of endless negotiations”.
It refers to the hundreds of hours Angelo spent trying to convince the property’s previous owners to
sell the estate, which had been primarily an olive grove and fruit orchard, with only a few hectares of
Bolgheri’s hot summer days, freshened by brisk sea air and cool nights, create an ideal climate for
Cabernet Sauvignon, Merlot, Cabernet Franc, Sangiovese and Syrah vines. The estate is
characterized by two distinct soil types – terre brune (dark soil), predominately loam and clay, and
terre chiare (white soil), which is richer in limestone and filled with stones and pebbles.
As in his native Piedmont, Angelo Gaja’s goal is to produce wines that are true to their origins,
reflecting the distinctive qualities of their unique terroir.

Operations carried out in the vineyard Any manual intervention on the plant is minimum and its balance is ensured by fertilizing with compost made on the estate owned land, grassing and seeding of local cereals and varieties. The agronomic work enhances the biodiversity proliferation in the vineyard and pest control is made without using any chemicals at all. As for vine-growing, also winemaking is based on the respect for nature and its times, traditional knowledge. We work organically over 85 hectares, are excluded for now the borders of the propriety, which have been surrounded by trees and hedges to protect them from the neighboring cultivations. We only use sulfur and cupper, no chemical products are used. Grassing: Careful management of grassing between rows and specific management according to the different needs of each specific site in order to reduce vigor, keep the soil soft, manage the humidity and prevent the overheating of the soils during the warmest months. Fertilization: when needed, the fertilizer used is made from straw, stalks, branches and animal compost that we process ourselves after purchasing high quality manure and allowing red worms to digest it, refine it, and enrich it with microelements. Green harvest: from June to September in order to eliminate unhealthy, unripen or damaged bunches.


Ca’ Marcanda winery has been designed by Architect Giovanni Bo. It is the first Italian winery of its kind, built

almost entirely underground. Its size is more than 9.000 square meters but it’s not easy to locate the

entrance because the office and reception area is the only part that is visible above ground. The bottom level

of the winery sits 7,30m below the ground and is actually made out of the earth. Above it are two more levels

and a roof that is part of the landscape. It is completely covered with two meters of vegetation so people can

walk on top of the winery and experience the surrounding nature.

Nestled around the winery are three hundred and fifty

olive trees that are between 100 and 150 years old.

These are truly nature’s own sculptures. During

construction they were temporarily removed but they

have since been replanted and continue to grow. Among

them the winery seems discrete and nearly hidden,

perfectly integrated into the surrounding environment.

On the outside entrance there is a wide shelter made of

rusty iron timbers and a roof made of copper to protect

the wide window in the front of the winery from heat and

direct light.

All the external walls of Ca’Marcanda are covered with

stones that were found in the soil when the foundation

was being dug into the ground.

Once inside, the winery is characterized by essentiality and uniformity of the materials used, as well as the

great functionality of the space. There is no ostentation, exhibitionism or unnecessary extravagance. All the

rooms within the winery were designed using the same materials because Bo did not want to create any

hierarchy among them. Therefore, each room consists of:

– Floors which are made of volcanic basalt

imported from Czech Republic (these are also the

same floors that are in the Barbaresco winery)

– Pillars within the winery that are made of recycled

tubes which were previously part of a now unused

pipe-line in Romania

– Industrial lights

Inside there are also many sculptures and modern

style paintings made by Giovanni Bo himself, as

well as woodworks done by Sergio Omedè, a

craftsman from Asti.

Construction of the winery began in 1998 and was

completed in 2001. It then opened in 2002 when the first year of the wine (2000) was available on the


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