The CÀ sparkling wine serves as a tribute to the family’s fifth generation, specifically Carlotta, daughter of Marzia Varvaglione. Produced from Fiano grapes grown in the Masseria Pizzariello cru—a cooler microclimate known as Campo Freddo—the wine undergoes a meticulous process. Following a hand-harvest and whole-bunch press, the must undergoes eight months of lees aging before a 20-month secondary fermentation in the bottle. This shift into sparkling production represents a significant milestone for the Taranto-based producer, which has increasingly integrated the next generation into its core operations.

Simultaneously, the acquisition of Casino Nitti in Marina di Lizzano marks a geographical and scientific expansion. The 70-hectare property, anchored by a historic stone hunting lodge dating to 1550, will function as a hub for both Puglian staples like Primitivo and the volcanic varieties of Campania. Central to this site is a "Vineyard of Biodiversity," an experimental project in partnership with the University of Milan and the University of Salento. This space hosts over 500 rare grape varieties, serving as a laboratory to test climate change resilience and sustainable viticulture techniques, such as the application of microalgae for soil nourishment.