Cascina Roera ‘Cardin’ 2011

26.35 (discounts available)


“Il Cardin is the wine dedicated to my father Riccardo and the assembly of the Barbera and Nebbiolo grapes is part of the Piedmontese tradition. Furthermore, the two vines combine very well: the Barbera is rich in color, powerful and with good acidity, Nebbiolo has little color, low acidity but many tannins and great elegance. The marriage is perfect.

Cardin 2011 was obtained in an exceptional year for balance. Despite the great power, the wines have the right acidity and drinkability and is good even with the very high alcohol content. The volatile acidity is well integrated in the wine.”

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Additional information

Overview
Type

Red

Grape variety

Barbera (85 %), Nebbiolo (15 %)

Place

Costigliole d'Asti, Piedmonte, Italy

Certified organic

No (under conversion)

Certified biodynamic

No

Terroir & farming
Soil composition

Medium texture, white earth

Age of vines

40-70 years

Training system

Guyot

More about terroir, farming and production

South-east and west exposure

Production methods
Destemming

Yes

Maceration

70 days

Malolactic fermentation

Yes

Time on lees

70 days

Ageing

3 years in oak barrel

Other interventions
Adhere to the Libre.vin codex (https://libre.vin/codex)

Filtering

No

Fining

No

Use of fermentation starter (pied de cuve)

No

Temperature controlled fermentation

No

Additives to protect newly picked grapes

No

Additives or process for microbiological stability

No

Added lactic bacteria

No

Racking

Yes (by pump)

Use of new wood

No

Added sulphites before bottling

Yes (2 mg/L added before bottling)

Other additives used

No

Other processes used

In the winter months the wine stayed about one month outside the cellar

Analysis
Alcohol (% vol.)

16.80

Residual sugar (g/L)

2.0

Total acidity (g/L)

6.2

Total sulphites (mg/L)

5.0

Free sulphites (mg/L)

0.0

Basics
Bottles produced

2,300

Date of bottling

August 10, 2014

Volume

75 cl

Closure

Natural cork

Tips & tricks
Decanting / oxygenation

A few hours

Serving temperature (°C)

16

Food pairings

Red meats, aged cheeses but also as a meditation wine at the end of the meal

Save left-overs for tomorrow

Yes

Potential for ageing

2035

More...
Quick-tasting possible?

Yes

About the domaine
Name of domaine

Cascina Roera

Winegrower

Claudio Rosso & Piero Nebiolo

Winemaker

Claudio Rosso

Country

Italy

Region

Piedmont

Subregion

Costigliole d'Asti

Hectares cultivated

7.5

Organic certification

No (under conversion)

Biodynamic certification

No

Natural wine association

VinNatur

Adhere to the Libre.vin codex (https://libre.vin/codex)

Cascina Roera

This is the story of a young and small firm in Piedmont. Cascina Roera was born in 2002 thanks to two young entrepreneurs: Claudio ROSSO and Piero NEBIOLO (such predestined names!) They were both already producers of quality wine, but they decided to start together something important, to improve the quality of products. Claudio started to get involved in 1985 already with his family firm but only in 2000 he became a full time wine grower. His father was one of the pioneer in bottling his wines back in the sixties, when most of the producers of the area where selling their wines in bulks. Piero also was born in a wine grower family and, decided to focus on quality, he started to bring together around 5 hectares among the most suitable in the area. He replanted partly to Barbera and added other varieties such as Nebbiolo and Chardonnay.

Today, it extends on about 7.5 ha, all located on the area of Costigliole d’Asti the core of “BARBERA D’ASTI” appellation. In addition to Barbera there is a good amount of Nebbiolo and to a lesser extent Freisa, Chardonnay, Arneis and Cortese.
The potential production is between 25.000 and 30.000 bottles per year. The vineyards present different exposures and soils: this allows us to increase the complexity of our wines (the Cardin is a perfect example).

We feel like artisans of wine and we have decided to produce quality wine with respect for the environment and for the consumers. Quality wine production includes the primary selection of varieties suitable for the area and the only use of soil with the right characteristics; 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 changes.
The cellar work follows the same philosophy with strictly necessary interventions to preserve the whole work done in vineyards: few decanting, no clarification and filtration or addition of additives. Sulfur dioxide is used at low dosages and essentially at the time of bottling great advantage for consumer health (see wine technical data sheets). In recent years some wines are produced without any addition of sulfur dioxide. Since 2008 we are members of the VinNatur association (see production specification).
We would like to take the opportunity to thank Dr. Lorenzo Corino for his teaching and his examples given to this firm.

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