CASALESE ENOLOGICAL TRADITION

The wines

Grignolino del Monferrato Casalese DOC

Fresh and elegant

Grapes: 100% Grignolino or Grignolino 90% and Freisa 10%.

Colour: Ruby red with some orange reflections

Aroma: Vinous, fresh, persistent with hints of peanut

Taste: Dry and elegant, with a bit bitterness in the aftertaste

Alcohol: Minimum 11 %

Aging: 1-2 years. When aged 3-6 years, the wine can be called “Grignolino Storico”

Grape variety: Native to the areas of Monferrato and Asti

Serving: Fresh from the cellar in 14-16°c.

Food pairing: A great wine for the whole meal. It’s ideal for example with sausages, roasts, stews and Piedmontese mixed fried food.

Barbera del Monferrato Superiore Docg

A wine for every menu

Grapes: Barbera, at least 85%. Freisa, Grignolino and Dolcetto (alone or combined) maximum 15%.

Colour: Ruby red, getting deeper with aging

Aroma: vinous, very marked, sometimes with notes of ripe red fruit, vanilla and tobacco

Taste: full and soft, with a bitterish background and no sharpness

Alcohol: 13 %

Aging: 7 years up

Grape variety: Produced mainly in the areas between Alessandria and Asti. Small productions in Cuneo.

Serving: In room temperature

Food pairing: Can be used on different occasions with typical dishes from Piedmont, such as white and red meats, pasta, ragout, risottos, medium-aged or blue cheeses and bagna cauda.

Rubino di Cantavenna Doc

Refined and harmonic

Grapes: Barbera from 75 to 90%. Grignolino and Freisa (alone or combined) maximum 25%.

Colour: Ruby red

Aroma: Typical, with primary notes of red fruit and an undertone of spices, leather and tobacco

Taste: Soft and harmonious, with good persistence

Terroir: Calcareous soil with a loamy composition on which old vines are cultivated. The carefully selected grapes create distinct wines with wonderful complexity.

Serving: Between 18-20°c

Food pairing: For example first courses, meat, mushrooms and medium-aged cheeses.

Gabiano Doc

A versatile all-arounder

Grapes: Barbera 90-95%, Grignolino and Freisa (alone or combined) 5 to 10%.

Colour: Deep ruby, getting deeper with aging

Aroma: Vinous and with characteristic scent after aging

Taste: Dry, harmonious and with the right body

Alcohol: 12-12,5 %

Terroir: Calcareous soils, with a frank-limestone composition on which old vines are cultivated. The carefully selected grapes generate distinct wines with wonderful complexity.

Serving: Between 16-18°c

Food pairing: Pasta dishes or risottos with savory meat ragouts, poultry, roasted pork and sheep, semi-hard sheep cheeses.