Questo vino

Vineyard and terroir

The Cascina Nuova vineyards take their name from the farmhouse that houses the estate. They adjoin the Arborina cru and have very similar soils. Old Barbera vines planted in the early 1960s are Guyot-trained. Selection focuses on the best fruit from these mature vines, while low yields contribute concentration and body.

Grapes

100% Barbera.

Vinification

The grapes macerate on their skins in temperature-controlled stainless-steel tanks for approximately 10 days. They are then pressed, and alcoholic fermentation concludes in stainless steel over an overall period of about 20 days. Malolactic fermentation also takes place in temperature-controlled stainless steel.

After maturation, the wine is decanted into stainless steel and bottled without fining or filtration.

Ageing

Around December, the wine is transferred to small oak barrels for 18 months. New oak accounts for 40% of the barrels, while the remaining 60% are in their second or third passage. The style is intended for gradual development in wood before reaching its fullest expression.

Tasting profile

The color is an intense, nearly opaque ruby red. The broad, immediate bouquet combines plum jam and elderflower with a lightly spicy finish and nuances of candied fruit. Powerful and vigorous on the palate, it balances concentration with acidity. Its persistent, mineral character reflects the mature vines and their distinctive soil.

Serving and ageing

Serve at 16–18 °C. Its initial freshness can be followed by allowing the wine to warm gradually in the glass, revealing the evolution of its aromas. It is immediately approachable but can continue to develop for years. Magnum bottles are also available.