Bandita - Cascina 'Tavijn

Bandita - Cascina 'Tavijn

Cascina Tavijn's "Bandita" is a light and fresh red wine made from red grapes. The name Bandita was born to protest against the various failures (to fall within the denomination) that this wine underwent; Nadia has decided to keep the name also for the years where it does not take the denomination. The grapes used to produce this Cascina Tajavin red, which in Piedmontese dialect means the farmer's house, are grown according to the dictates of organic agriculture. Fermentation is spontaneous with only indigenous yeasts with maceration on the skins for 2 months. The next refinement is 2 years in old wooden barrels before being bottled without filtration. Bandita has a ruby ​​red color. Floral and spicy aromas on the nose. On the palate it is fresh, enjoyable and with exceptional drinkability.

Service

We taste Bandita at a temperature of 16/18 ° in tulip glasses. everyday wines but left a few years in bottle can give great satisfaction.

Pairings

Bandita accompanies first courses with meat sauce, meat to be tested with the classic Bagna cauda.

Winery: Cascina 'Tavijn

The Verrua family, since 1908, vine-growing and wine from their own grapes. Verrua I have always worked with care and passion the five hectares of vineyards, the grapes and making wine directly selling the wines produced - about 20 thousand bottles a year - in an affectionate private clients. Nadia, with Daniela and Luigina sisters, represents the fourth generation of winemakers. Like many of the young people who decide to remain linked to the vineyard, it decided to undertake the bottling of its wines since 2001, relying on long experience of father Octavius ​​in the cellar and the advice provided by the Mario Redoglia. For three years, the practice organic farming company (certification body ICEA): on a sandstone-sand soil, for the screws, the result mainly of a clonal selection, using fertilizers such as manure and shredded biologically derived and copper, sulfur and pyrethrum, to protect them. Spontaneous fermentation is left purely indigenous yeasts and the wines, not filtered or clarified, are svinati once all the sugar is carried out in alcohol and allowed to stabilize naturally in barrels. They make on average 3 or 4 decanting. The result are various cuvées.