Acquired by leading Piedmont producer Araldica in 1999 following years of neglect, this exceptional estate in the Monferrato hills has undergone extensive restoration and replanting. Now around 70ha of the total 102ha are in full production, with the warmer, southwest-facing slopes used to grow BarberaMerlot and Cabernet Sauvignon - whilst the northeast slopes are ideal for more aromatic varieties Brachetto and Moscato, along with Sauvignon Blanc and Pinot Noir.
The 'Il Cascinone' range (and part of the Alasia range) is produced with grapes sourced from Araldica's most prized vineyards, both on the estate itself and from other selected sites. This includes the further d'Annona vineyard in the village of Fontanile - purchased by Claudio Manera in 1998. This south-west facing vineyard is a source of premium quality Barbera, from vines over 60 years old. Grapes from d'Annona are brought to Il Cascinone for vinification.
All harvesting at Il Cascinone and d'Annona is by hand. The Araldica winemaking team of Claudio Manera, Lella Burdese and Carlo Manera oversee all production, with Carlo taking responsibility for the production of sparkling wines.
The Barbera fruit in Rive Barbera is sourced mainly from the Rive (Piedmontse for 'very steep') and the Baldizzone vineyards. These vineyards are in the communes of Montabone and Castel Boglione respectively. The Rive Vineyard is situated at an altitude of 450m with south facing slopes and clay soils, producing low crops, around 50 hl/ha, from 50-year-old vines. The Baldizzone Vineyard also faces south, but is more gently sloping, with 70-year-old vines producing low cropped fruit from clay soils.
The grapes for Rive Barbera are hand-picked, de-stemmed and crushed. The must is fermented in temperature controlled, stainless steel vats with pumping over four times a day. The wine is pressed just before dryness and then racked to a mixture of new (2/3) and one-year-old (1/3) French oak barriques, where it undergoes malo-lactic fermentation and is aged for 18 months. The wine is left to develop in bottle for 6 months before being released.
A deep garnet hued Barbera with vibrant aromas of black cherries and prunes with chocolate and toasty oak undertones and a touch of mint. An abundance of vibrant red currants, black cherries and a touch of spice show through on the palate, which has a rich, voluptuous texture balancing taught acidity and fine oak tannins.</p