80% Barbera and 20% Cabernet Sauvignon from estate-owned certified biodynamic vineyards in the municipality of Tassarolo (Gavi DOCG production area). The vineyards are about 1000’ above sea level on clay and marl soils, and are plowed completely by horse. The hand harvested grapes are crushed and undergo classic maceration and fermentation in tanks with indigenous yeast only, for 15 days. 6 months on lees in stainless steel. Light filtration, no fining. No added sulfites- zero/zero! 13.5% alcohol.
Medium bodied, with nice aromatic notes of red cherry, raspberry, dried herbs, pipe tobacco and spice. Soft tannins and bright acidity make this a wodnerful wine to drink by itself or with meat dishes, cheese, pasta and rice, as well as vegetables.
Ran by Massimiliana Spinola, L’Azienda Vitivinicola Castello di Tassarolo is situated in the commune of Tassarolo in the heart of Gavi in Piedmont and consists of 17 hectares of vineyards that surround the winery. The variety of vines cultivated on the estate are “Cortese di Gavi”, Barbera and some Cabernet Sauvignon. The Spinola family has inhabited the castle in Tassarolo and has been making wine from these vineyards since the 14th century! In 2006, Massimiliana and her team began developing biodynamic methods of viticulture that guarantees the maximum respect for nature and the environment.
Massimiliana’s former partner Henry, born and raised in London, was the first to develop working heavy horses in the vineyards in the North of Italy. He is collaborating with other experts in the field, in designing and developing draught equipment for biodynamic farming methods in the vineyards. He has also been a passionate student of Rudolf Steiner’s philosophies for over 20 years, and applies these methods to his work in the vines. Massimiliana works closely with their enologist Vincenzo Muni to make the wines in the cantina. Together they have developed a method of making white wines without any added sulfur and without oxidative properties, a difficult feat for many involved in Natural Winemaking. They attribute much of their success in this endeavor to the health of the soil and grapes afforded by their biodynamic work.
Certified organic (Bios, since 2006) and biodynamic (Agri BioDinamica, since 2007), USDA Organic and Vegan..
