Old-clone Barbera grown in Barbaresco’s Tre Stelle valley; fermented in steel and aged c.18–20 months in large Slavonian oak, yielding spiced black‑cherry fruit with depth and freshness.
Barbera grapes are grown in Barbaresco, on poor soils, rich in mineral salts. Fermented with Native yeasts and aged both in stainless steel and large Slavic oak barrels for 20 months plus 12 months in the bottle.
Notes on the producer
Established in 1948, Cascina delle Rose sits on five hectares, of which three are planted with Dolcetto, Barbera and Nebbiolo. It is an incredibly immaculate and meticulously-run estate. The family practices organic farming — the utmost respect given to the earth — with all the vine care done manually. No herbicides are used, and they only use a minimal amount of copper and sulphur in the vineyard - aiming towards as minimal an environmental impact as possible.
