La Cascinetta

Giancarlo, how does the history of your winery begin?

It all starts in 2008 when my partner’s parents, Valentina, after retiring decided to buy a plot of land with adjoining Cascina here in Viarigi.

We are located at 252 meters s.l.m. with a good exposure. The soil is composed of limestone and clay that give the wines aromatic finesse, structure and longevity.

The land was an old abandoned vineyard that, through a series of works, was restored by planting, around 2009, new rooted ruchè, barbera and grignolino.

After 2/3 years the grapes produced were sold to local winemakers, but in 2015 Valentina and I made the decision to manage the winery because of the fragility of the workforce of my in-laws, bringing to the company a mindset aimed at organic cultivation, respect for the land and sustainability.

The reasons for this commitment to safeguarde nature, blend both on our willingness to work and live in a healthy environment, which brings value to our lives and the place that surrounds us, but also on our conviction that only by working well in the vineyard and bringing healthy grapes to the cellar, it is possible to produce a true quality wine.

We used the selected yeasts, only in our first harvest but in the following years starting from 2016, we chose to start the fermentation spontaneously, to use minimal doses of sulfur dioxide not to clarify and not to filter the wine in a heavy way to leave in the glass all the life we had already kept in the vineyard.