The indigenous Cortese and Barbera vines are planted in clay limestone soil. They have a density of 4.500 vines per hectare and an age ranging from 9 to 70 years.
From the oldest ones the Gavi Riserva and the Pisé are obtained. The Barbera vineyards are situated on a very well-drained south facing slope and is planted with cuttings from a rigorous massal selection of the finest and oldest plants of the region.
The grapes are handpicked when perfectly ripe, bunches arrive to the cellar still intact and immediately placed on a conveyor belt. Grapes are then selected and destemmed ensuring that only the best bunches arrive at the pneumatic presses.
After being delicately pressed, so to avoid any mechanical and harmful impact on the grapes, the must obtained is then put into stainless steel tanks to avoid any microbiological alterations, which could compromise the wine quality.
It is now that the fermentation begins, lasting 20/25 days approximately, according to the vintage, and at a controlled temperature of 17° C. After racking, the wine is left on the lees for a variable period according to its typology and then bottled.
The Barbera grapes go through a different kind of fermentation called “emerged cap”, during which the fermenting must stays on the skins for about 10 days, absorbing their aromas and colour. “Pumpover” is done daily by stirring the must and skins together.
Malolactic fermentation follows and, after some decanting necessary to make the product clearer, the wine is refined in stainless steel tanks at a controlled temperature until bottling. To best preserve the authenticity of our wines, the whole productive process is aimed at dispensing with oenological products and this is possible also thanks to the innovative technologies our winery is equipped with.
The Pisé vineyard ecosystem
The vines of La Cascinetta vineyard are all over 20 years old. They have an ideal placing – South-South/West – which allows a complete and constant grapes ripening. The soil is loose, loamy sandy, with a typical light colour. It is well-drained and grass is left to grow from spring to the end of summer.