Production area: La Morra

Area of production: Langhe, A hilly zone in the South of Piedmont, bordered by Liguria.

Vineyard Exposition: South/South-East

Altitude: approx. 250 m. above sea level

Varietal: Barbera

Surface Area: 1.3 hectares

Vines per Hectare: 5000

Grape Yield per Hectare: approx. 4 tons per hectare 

Bottles Produced: 5.000 circa

Age of the Vines: Up to 60 years old

Vine Trellising System: guyot.

Vinification: Maceration on the skins for approx. 4 days in rotary fermentors with temperature control, the grapes are then pressed off the skins and alcoholic fermentation is completed in steel tanks(approx. 20 days).  After primary fermentation the wine is put in french barriques, 80% new and 20% used, where it undergoes malolactic fermentation at a temperature of approx. 20° C for about two months.  The wine remains in barrique for a total of 18 months, afterwards it is put in stainless steel tanks for approximately two months to settle and then bottled without fining and filtration. 

Color: Ruby-Violet and very dense

Nose: Rich and lavish aromas are evident in the nose:  Balance of  fresh violets and dark fruits with exotic spices and vanilla notes from the new oak.  Full-bodied and harmonious with acidity characteristic of barbera.

Vintages: The 2001, 1999, 1997 and 1996 are well-structured and full-bodied.  The 1998 and 2000 are more elegant and particularly harmonious and enjoyable for drinking .  In 2002 we didn’t produce Cascina Nuova because a hailstorm compromised our standard of quality for this Cru.

Serving Suggestions: Rich pastas with sauces of meats and liver; Fritto misto of Piedmont, bollito misto with salsa; Bagna Cauda

Recommended Temperature: 18°.

Tasting Notes: Long aging in the bottle is not necessary, however the underlying structure supported by the acidity allow for aging. 

Alcohol %: 15.00

Dry Extract g/l: 29.2

Acidity: 5.8