Where terroir turns into wine


The cellar: the terroir turns into wine. The wine-making, stocking, ageing and bottling areas are the stages that lead to four different aspects of Barbera d'Asti. The temperature control, maintained by the walls, which are in contact with the soil, plays an essential role. We take the greatest care in keeping the right balance between technology and tradition, which are combined to obtain a great Barbera d'Asti.

The unique character is given by the wood (barrique, tonneaux and small barrels) during the maturation stage: thanks to our experience, we can produce a very well balanced wine, with perfect tannins, starting from a long maceration during the wine-making process.

From the grape to the bottle: Barbera d'Asti and its terroir.

In 2009 we opened the "Cascina La Marescialla" for all those who love wine tourism and contact with nature.


Our Wines

We went beyond the name of the wine, because we produce four different kinds of Barbera d'Asti.