Cascina delle Rose

The Integrity Take

Cascina delle Rose is a very small, family operation with a couple of generations of the Rizzoli family operating this 5 hectar vineayard and B&B to the highest quality. Their Barbarescos, Barbaras, Nebbiolos and Dolcettos are some of the best from the Piedmont! Putiry is the driver for their small production wines and you can taste the land in every sip.

Rizzolio family acquired the estate in 1948
The estate sits on the crest of Rio Sordo, bordering Tre Stelle, two of Barbaresco’s most admired crus.
A tiny 5.5‑hectare estate, with about 4 hectares under vine—allowing for meticulous, hands‑on farming.

The Story

A small operation in Rio Sordo in the Barbaresco DOCG in Italy, the Rizzolio family acquired the estate in 1948 and has been making wine ever since. The property is comprised of 5 hectares of which 3 are planted with Nebbiolo, Barbera and Dolcetto varieties. The land enjoys the benefits of having a wealth of underground water which allows production of high-quality wines. The rest of the property is used for hazelnuts and a small but very nice B&B. Their logo, from a close friend’s drawing of Patata (the dog) and Mimi (the cat), with a swallow, represents the Harmony in Nature.

Respect for tradition is a cornerstone at Cascina delle Rose. Giovanna, Italo and Itolo’s sons, Davide and Riccardo operate the winery and delightful B&B with warmth and charm. Davide, the eldest son, is the winemaker and vineyard manager with the rest of the family collaborating.

Yields: 2-2.5 tons/acre Production: 16,000-18,000 bottles per year.

In 2005 the Chamber of Commerce along with the Enoteca Regionale and the Consorzio di Tutela Barolo e Barbaresco cut their terroir into two parts, creating a new cru called Tre Stelle. Cascina delle Rose is currently the first and only that is using this new appellation.

Soil: Bluish limestone marl/clay Climate: Slightly maritime; cool but warmer, drier than Barolo

Method: 100% Estate grown wines, 100% hand harvested. Spontaneous indigenous yeast fermentation in stainless steel with submersion of the skins by manual remontages, 100% careful de-stemming. Slavonian Oak barrel aging. No filtration or clarification. Organic viticulture with only a small amount of sulfur at bottling.

For Dolcetto d’Alba and Langhe Nebbiolo are used stainless steel tanks from the vinification to the bottling maintaining their characteristic of freshness and purity. After the vinification process, Nebbiolo for Barbaresco and Barbera are moved for ageing in big Slavonian oak casks. The wines are racked many times to control the cleanliness and pureness. After the ageing in wood casks the wines are moved into stainless steel tanks and bottled. From this time, they will “sleep” a period in the bottles.

Tradition and Elegance…