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is the story of a young and small firm in Piedmont. Cascina Roera was born in
2002 thanks to two young entrepreneurs: Claudio ROSSO and Piero NEBIOLO (such
predestined names!) They were both already producers of quality wine, but they
decided to start together something important, to improve the quality of products.
Claudio started to get involved in 1985 already with his family firm but only
in 2000 he became a full time wine grower. His father was one of the pioneer in
bottling his wines back in the sixties, when most of the producers of the area
where selling their wines in bulks. Piero also was born in a wine grower family
and, decided to focus on quality, he started to bring together around 5 hectares
among the most suitable in the area. He replanted partly to Barbera and added
other varieties such as Nebbiolo and Chardonnay.
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Today,
it extends on about 4.5 ha, all located on the area of Costigliole
d'Asti the core of "BARBERA D'ASTI" appellation. In addition
to Barbera there is a good amount of Nebbiolo and to a lesser extent
Freisa, Chardonnay, Arneis and Cortese.
The potential production is between 15.000 and 18.000 bottles per
year. The vineyards present different exposures and soils: this
allows us to increase the complexity of our wines (the Cardin is
a perfect example).
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We
feel like artisans of wine and we have decided to produce quality
wine with respect for the environment and for the consumers. Quality
wine production includes the primary selection of varieties suitable
for the area and the only use of soil with the right characteristics;
after that it is essential to have a correct management of the vines
and the soil and we reduce as much as possible mechanic intervention.
Our vineyards are fully inherbited to guaranty the best balance
between soil and plant in relation with climatic changes.
The cellar work follows the same philosophy with strictly necessary
interventions to preserve the whole work done in vineyards: few
decanting, no clarification and filtration or addition of additives.
Sulfur dioxide is used at low dosages and essentially at the time
of bottling great advantage for consumer health (see wine technical
data sheets). In recent years some wines are produced without any
addition of sulfur dioxide. Since 2008 we are members of the VinNatur
association (see production specification).
We would like to take the opportunity to thank Dr. Lorenzo Corino
for his teaching and his examples given to this firm.
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