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THE IDEA

“I founded Cantina Urbana to pursue a dream: Making Wine.

I wanted to produce a wine revolving around two cornerstones: craftsmanship and conviviality. And so Cantina Urbana was born, which encapsulates these ingredients in a brand.

The idea was to produce wine in the city, to open the doors of the winery to everyone and so share the experience of winemaking.

I put together a group of enlightened “vignerons” friends: real wine artisans, and we created the Wine Collective, united by the same spirit and values: good wines, respectful of nature, without using chemistry pushed to extremes either in the vineyard or in the cellar.

Cantina Urbana is based on passion, taste and accessibility.”

Michele Rimpici, founder of Cantina Urbana.

OUR KNOW HOW

We have been travelling all over Italy for years seeking out and selecting the best autochthonous varietals. Building on this research, we have created a network of vine-growing friends who grow their vines with devotion, allowing the grapes to give of their best and allowing us to make excellent wines. We have listened to their stories, which tell of the passion of young “revolutionaries”, mature professionals and wise traditionalists who pass on their knowledge for generations. This network of relationships and knowledge allows us today to make special wines, and to bring together the world of quality craft wine with a metropolitan universe open to the world.

PRODUCTION METHOD

Once the raw materials have been carefully selected, we set up small productions based on the final taste we want to realise. We do not use aggressive chemicals in the cellar and we work with very low levels of sulphite; in some cases, we even do without. Our refinements occur spontaneously, in wooden barrels, terracotta amphorae or in steel according to what we think is right for that wine, experimenting, stepping outside the usual canons, and sometimes making mistakes. Together we create the final product step by step.

#CU/M-Mood