COLOUR
Red
TYPE
Still
VINTAGE
2019
GRAPE
Nebbiolo
PRODUCER
Cascina delle Rose
REGION
Piemonte
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
Medium - High
AROMAS & FLAVOURS
ABOUT THIS WINE
Cascina delle Rose is a pioneering estate in Piedmont, Italy, founded by Giovanna Rizzolio, one of the first independent female winemakers in the Langhe. Located in the commune of Barbaresco, the estate is committed to organic farming and traditional winemaking methods, eschewing chemical herbicides and modern wood treatments in favor of natural practices and large, neutral Slavonian oak barrels. The Tre Stelle vineyard, officially recognized as an independent MGA cru in 2005 after Giovanna's advocacy, is distinguished by its exceptionally thin layer of topsoil directly over limestone-rich blue marl. This unique terroir imparts a distinctively lithe, high-toned, and ethereal character to the Nebbiolo grapes, showcasing a more feminine side of the varietal compared to neighboring crus. The estate is now managed by Giovanna's sons, Davide and Riccardo Sobrino, who continue the family's meticulous and natural philosophy. The Agriturismo on the estate also offers visitors a direct experience of Piedmont's culinary culture.
ALCOHOL
14.0%
AVG. PRICE
€83
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Tre Stelle was recognized as an independent MGA cru in 2005 due to Giovanna Rizzolio's successful campaign to distinguish its unique terroir.
Fact 02
The vineyard's soil is exceptionally thin, with vines planted directly into limestone-rich blue marl, contributing to the wine's ethereal character.
Fact 03
The wine is bottled exclusively during the waning moon phase, a long-standing family tradition.
Fact 04
Cascina delle Rose produces only about 30,000-35,000 bottles annually across all its wines.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The 2019 Barbaresco Tre Stelle is crafted from 100% Nebbiolo grapes grown in the Tre Stelle MGA cru. Certified organic viticulture is practiced, with rigorous vegetation management and minimal use of copper and sulfur treatments. Harvest is done by hand with meticulous selection into small boxes. The grapes are mechanically de-stemmed and gently pressed. Fermentation occurs parcel by parcel in stainless steel tanks using indigenous yeasts, without temperature control. Maceration on the skins lasts for 30 to 35 days, employing the traditional 'cappello sommerso' (submerged cap) method for gentle extraction. The wine is aged for 20 to 22 months in large, untoasted, neutral Slavonian and Swiss oak barrels. A further 3 to 6 months of bottle aging precedes release. In line with family tradition, bottling occurs only during the waning moon phase. The wine is intentionally not filtered or fined to preserve its tannic structure, and minimal sulfur dioxide is added, resulting in very low total sulfites.
