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 vineyard and B&B to the highest quality. Their Barbarescos, Barbaras, Nebbiolos and Dolcettos are some of the best from the Piedmont! Purity 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 comprises 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 the 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 Italo’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 to use 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, stainless steel tanks are used from vinification through bottling, maintaining their characteristic freshness and purity. After the vinification process, Nebbiolo for Barbaresco and Barbera are moved for aging in big Slavonian oak casks. The wines are racked many times to control the cleanliness and purity. After aging in wood casks, the wines are transferred to stainless-steel tanks and bottled. From this time, they will “sleep” for a period in the bottles.

Tradition and Elegance…