Cascina La Ghersa Barbera d'Asti Cascina La Ghersa Barbera d'Asti Cascina La Ghersa Barbera d'Asti "Vignassa Superiore"1999 Download PDF

Specifications
Winery Cascina La Ghersa
Varieties100% Barbera
Farming Practicessustainable farming– no herbicides, pesticides or chemical fertilizers
Soilsmainly clay and limestone
Harvest Techniqueby hand
Year Vines Were Planted1920's
Yeastselected
Fermentationfermented in French-oak vat at 28°C for 14-15 days, followed by ML in casks
Malolacticfull ML
Maturation24 months in new 225L French oak barriques
Sulfuryes
Filterno
Finingno
Alcohol14%
Item NoIT225-99
Size750ML
Bottle Case6
Country Italy
Region Piedmont
Sub-region Barbera d'Asti
Photos
Cascina La Ghersa Barbera d'Asti
Story

In 1920-25, Osvaldo and Luigi Bologna replanted their "Vignassa" vineyard with Barbera vines, which had been destroyed by phylloxera before World War I. While Osvaldo continued to tend the family's vineyards, it wasn't until 1976 that they began building a new cellar in Moasca, Piedmont. 

In 1989, Massimo Pastura began work in the winery with his father Giulio and his mother Piera (Osvaldo's daughter), producing the family's first vintage of the "Vignassa" in that same year. Focusing his efforts on Barbera d'Asti, as the leading wine of the estate's production, Massimo helped expand the family's holdings up to their current 22ha, while researching the soil composition, the micro-climatic conditions and the clonal selections to find the maximum expression of this varietal through the local terroir.

Cultivating their vineyards with the utmost respect for nature, Cascina la Ghersa uses organic treatments, grass coverage and no chemical fertilizers, pesticides or herbicides. With old vines that were planted between 1920 and 1925, at a density of 5,000 vines per hectare, the total yields never exceed 40hl per hectare.