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Vino Rosso Cardin, 2010

Available bottle sizes:
Other vintages and/or formats available
Barbera, Nebbiolo
Not available
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: Low sulphites: <10 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Wood - Old oak

Additional Information

Yield is around 6 tons per hectare, corresponding to around 40 hl. Selection of grapes harvested in small chests between 15 and 20 of October. Soft crushing and destemming. Skin contact (fermentation + maceration) up to 60/70 days. End of alcoolic fermentation and malolactic fermentation in concrete tanks. Ageing for 3 years in wooden casks and then 18/24 months in bottle.
Cascina Roera’s estate today extends on about 7,5 Ha, all of it being situated on the commune of Costigliole d’Asti in the heart of the Barbera d’Asti appellation. Producing quality wine includes the primary selection of varieties suitable for the area and the use only of terrains with a vocation; 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 exigencies. Regarding this, we think it important not to use herbicides, chemical fertilisers and insecticides in the vineyards; they are only sprayed with copper or sulphur-based product and in minimum quantity (around 4/5 spraying in a normal year). This is one of the results of the natural balance obtained between plant and soil. The quality obtained is another obvious result. Work in the cellar follows the same philosophy with interventions reduced to the strict minimum necessary to preserve all the work done in vineyard: only a few racking, no filtration and no use of additives. Sulphur dioxide (SO2) is used only at very low level, mainly just before bottling. This results in wines reaching to the consumer with extremely low content of SO2 (see technical sheets of the wines), which is all benefit of their health. The estate will have the organic certification in 2021, after 3 years in conversion.
  • Piedmont, Italy
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