Barbera d'Alba DOC 2021 - Cascina Alberta

Barbera d'Alba DOC  - Cascina Alberta

Cascina Alberta's Barbera d'Alba stands out for its direct and smooth drinking, typical of the varietal and therefore fragrant, vinous and fruity. The grapes come from 20-year-old vineyards located in the municipality of Treiso on soils of limestone origin. It is aged in 50 hl Slavonian oak barrels for 6 months. And don't forget that it can get old. Don't say we didn't warn you

Service

We taste it at a temperature of 16/18 ° in tulip glasses. Wine to be drunk immediately but will express its best in a few years.

Pairing

Wine that goes perfectly with first courses, main courses of meat, to try with a seared beef fillet in a pan with mustard sauce.

Winery:  Cascina Albertal

The Cascina Alberta farm is located in Treiso, in the Langhe area. The winery was built in 1927 and, although it is assumed that viticulture was practiced since its foundation, the first "Barbaresco" Nebbiolo vineyards registered in the register date back to 1979. Today, Cascina Alberta represents a great project that was born in 2010 from the passion of two brothers for viticulture and the world of wine. From the beginning, in fact, they have been committed to recovering old vineyards through sustainable viticulture, without the use of pesticides or weedkillers. The commitment also involved the recovery of old farmhouses, in which the new cellars were created, and the restoration of the hotel and an area dedicated to catering. Their goal is to create an "integrated" company, an ideal place to spend relaxing moments enjoying good wine and food, in full respect of Piedmontese traditions. Today the company extends for 19 hectares each: 9 are cultivated with vineyards, the remainder are divided between meadows, orchards and woods. The work carried out in the vineyard is meticulous, sustainable viticulture is pursued without the use of pesticides or chemical weedkillers, in order to have the maximum quality in the wines, respecting the vintage and trying to limit interventions in the cellar to a minimum. The work in the cellar follows the philosophy of the Langhe tradition, with long macerations in stainless steel vats. The refinement takes place in large Slavonian oak barrels, with a capacity of 25 or 50 Hl. Their vision of traditional Barbaresco is that of a non-exaggerated refinement, so that the classic aromas and tannins of Nebbiolo are not overwhelmed by the aromas released by small wood and long refinements.