COLOUR
Red
TYPE
Still
VINTAGE
2021
GRAPE
Nebbiolo
PRODUCER
Cascina Luisin
REGION
Piemonte
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
Medium - High
AROMAS & FLAVOURS
ABOUT THIS WINE
Cascina Luisin was founded in 1913 by Luigi Minuto, who was affectionately nicknamed "Luisin" in the local Piedmontese dialect. Located in the heart of Barbaresco, this historic estate has been passed down through eight generations of the Minuto family, with Paolo and his son Roberto currently at the helm. The estate is renowned for its commitment to traditional winemaking and its exceptional holdings in some of Barbaresco's finest crus, most notably the legendary Asili vineyard. The Asili cru is widely considered the crown jewel of the region, celebrated for producing wines of unmatched elegance, perfume, and longevity. This specific bottling comes from "Vecchie Viti" (old vines) aged between 60 and 65 years, planted on steep, southwest-facing slopes of calcareous marl. The 2021 vintage in Piedmont is highly acclaimed, characterized by a perfect growing season with warm days and cool nights that allowed for slow, complete ripening.
ALCOHOL
14.5%
AVG. PRICE
€75
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The winery was founded in 1913 by Luigi Minuto, whose nickname 'Luisin' (little Luigi) gave the estate its name.
Fact 02
The grapes for this wine come from old vines planted between 60 and 65 years ago in the prestigious Asili cru.
Fact 03
Winemaker Roberto Minuto completely avoids small barriques, aging his wines exclusively in large traditional casks.
FOOD PAIRING
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WINE MAKING PROCESS
Roberto Minuto practices a highly traditional approach to winemaking. Grapes are harvested by hand in mid-October and fermented using only native yeasts in traditional concrete vats. The total maceration period is exceptionally long, lasting around 40 days. During the first eight days, active extraction techniques like pump-overs and punch-downs are used, followed by a gentle submerged cap maceration to extract fine, silky tannins. Malolactic fermentation and aging take place in large, neutral 30-hectoliter Slavonian oak casks and Austrian Stockinger botti. The wine matures in these large casks for 24 to 30 months before being bottled unfined and unfiltered, followed by extensive bottle aging before release.
