CASA MIA - Az.Agricola Luigi Vico

Casa Mia: Claudia meets Luigi Vico


Luigi Vico conceived and realized (we are in the final stages of the complete realization!) an interesting way to combine hospitality, production, tradition, and innovation. The family house will open to curious people and tourists fond of eno-gastronomy to offer a path through the products of the village and its surroundings. The spaces have been completely renovated and will form the ideal environment for the paths of taste, smell, and why not of sight!

Claudia listens to Luigi Vico's descriptions
Luigi Vico

Azienda agricola Luigi Vico

We work with the conviction that winemaking should bring out the best characteristics of our terroir. We have chosen cement for fermentation and wood from the Fontainebleau forest and Slavonia for our Barolo. For the other wines in the range, where freshness and fruit are essential assets, vinification takes place in steel and aging in barriques and tonneaux.


View from Casa Mia


The first information on the Pira family’s land holdings in Serralunga dates back to the land register of the town in 1694. The first records of the transcriptions of notarial deeds are related to the end of the nineteenth century and were subsequently the subject of family inheritance.


Interior of CasaMia

Casa Mia: the place for tasting

Imagine a place where you can enter to taste a local wine but it is not a wine bar, where you can sit down to have a snack with bread and salami but it is not a restaurant… a place where you can walk among the vineyards and learn how to prune… It will be the start and finish of some tours that Claudia and Luigi are planning for you 😉


Barolo di Serralunga
Bottiglia di vermouth di Luigi Vico


The strength of life. In the case of Barbera, the strength of the vine. A vine that prefers the sun, welcomes it in the bunches and returns it to the glass in an explosion of scents that know how to surprise. Barbera is a woman and this is how it is represented: a woman-vine that releases energy and life.
Variety 100% Barbera
Municipality: Grinzane Cavour
Exposure: South – South East
Soil characteristics: sandstone with calcareous marly veins
Age: 25-30 years
Harvest time: mid-October
Vinification: Selection of grapes in the vineyard, fermentation and maceration for about 15 days in stainless steel containers, followed by malolactic fermentation in November.
Aging: 50% of the wine is aged in 10 Hl French oak barrels, 50% in 500 L tonneaux. The duration of aging is 10 months, assembly end of August,
bottling autumn.
Tasting: Intense ruby red color with purple reflections, the nose shows fruit in full maturity, with excellent freshness. In the mouth, the tannin is light, maintaining the classic Barbera backbone due to its pleasant acidity.

Pairings: It is a wine that deserves to accompany important courses. Excellent with first courses rich in flavors, meat, and cheese.

Did you notice the labels?


PURPLERYTA: Painting with Wine!

See the box at the bottom of the page


The real nature of Dolcetto is often misrepresented or hidden by its name. Those who approach it for the first time may think it is a sweet wine, whereas it is dry, rich, and fruity. De Dulcis in Fundo plays on this misunderstanding and tells us “Let’s talk about sweet later!”. The label reveals and does not reveal the true nature of Dolcetto in a see-through of the bunch which, let’s remember, is a juicy and very sweet fruit, as opposed to wine.
Variety 100% Dolcetto
Municipality: Diano d’Alba
Exposure: South – South East
Soil characteristics: sandstone with veins of white marl
Age: 25-30 years old
Harvest time: second decade of September
Vinification: Selection of grapes in the vineyard, fermentation, and maceration for about 12 days in stainless steel containers, followed by malolactic fermentation in November.
Aging: 50% aging in Slavonian oak casks of 10 hL, 50% in stainless steel for 10 days.
hL, 50% in stainless steel for 6 months.


Barbera with personalized label
Candy with hand painted label

L’identità artistica di Purpleryta coincide con la tecnica che usa per dipingere: versare il vino sulla carta- Dalla macchia si origina il processo creativo che dà origine all’opera d’arte finale. Questa tecnica rispetta appieno la natura del vino e ne evidenzia la ricchezza espressiva del colore.
Dipingere col vino è per Purpleryta un modo per evidenziare i paradossi del mondo in cui vive e lavora.
Wine on paper, l’altra forma del vino!