Cascina Roera ‘Ciapin’ 2019

16.95 (discounts available)


“Very fresh wine, light and easy to drink (glu, glu, glu …)”

20 in stock

Available discounts Price per bottle
6-11 mixed bottles in shopping cart 14.41
12+ mixed bottles in shopping cart 13.56
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Additional information

Overview
Type

White, Orange

Grape variety

Cortese (70 %), Arneis (30 %)

Place

Costigliole d'Asti, Piedmonte, Italy

Certified organic

No (under conversion)

Certified biodynamic

No

Terroir & farming
Soil composition

Medium texture with some clay

Age of vines

30 years

Training system

Guyot

More about terroir, farming and production

South-east and west exposure

Production methods
Destemming

Yes

Maceration

2 weeks

Malolactic fermentation

Yes

Time on lees

90 days

Ageing

10 months in steel tank

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

Filtering

No

Fining

No

Use of fermentation starter (pied de cuve)

Yes

Temperature controlled fermentation

Yes

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

No

Other additives used

No

Other processes used

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

Analysis
Alcohol (% vol.)

12

Residual sugar (g/L)

1.0

Total acidity (g/L)

6.4

Total sulphites (mg/L)

5.0

Free sulphites (mg/L)

0.0

Basics
Bottles produced

1,800

Date of bottling

July 10, 2020

Volume

75 cl

Closure

Select Green Nomacork

Tips & tricks
Decanting / oxygenation

Oxygenation is not necessary but after a few minutes the wine is more open

Serving temperature (°C)

10

Food pairings

Antipasti, pizza

Save left-overs for tomorrow

Yes

Potential for ageing

2022

More...
Quick-tasting possible?

On demand (for groups)

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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