Cascina La Ghersa Cascina La Ghersa Cascina La Ghersa "Spineira" Grignolino 2010 Download PDF

Specifications
Winery Cascina La Ghersa
VarietiesGrignolino
Farming Practicessustainable farming– no herbicides, pesticides or chemical fertilizers
Soilscalcareous, dark clay
Hectares/Acres0.6 ha
Year Vines Were Planted2000
Yeastselected
Fermentationin temperature controlled stainless steel vats for 8-10 days with pumping over
Malolacticyes
Maturation12 months in used oak
Sulfuryes
Filterno
Fininglight
Alcohol13.5%
Item NoIT224-10
Size750ML
Bottle Case12
Country Italy
Region Piedmont
Sub-region
Photos
Cascina La Ghersa
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.

"Spineira" is the term for the hedges that surround a vineyard.