Last orders by 11am on 20 December before our warehouse reopens on the 8 January! More info via Shipping and Returns
Last orders by 11am on 20 December before our warehouse reopens on the 8 January! More info via Shipping and Returns
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Vino Rosso Piva, 2011

Available bottle sizes:
Other vintages and/or formats available
monferrato rosso
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 per hectare is around 8 tons corresponding to around 55 hl. Vinification: Harvest in small chest betweenOctober 10-20. Soft crushing with a roller destemer crusher. Skin contact (fermentation + maceration) of 15 to 30 days. End of alcoholic fermentation and malolactic fermentation in wooden cask and cement tank. Ageing: In wooden cask for 3 years. and then in bottle for at least 3 years.
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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