Antica Cascina dei Conti di Roero- Since 1950 wine from the heart of Roero

For Daniela and Luigi, producing wines in Roero means making only varietal wines. When tasted, every sip of Roero wine represents its unique terroir – the result of millions of years of evolution. This is the Antica Cascina dei Conti di Roero’ s winemaking approach. Our white wines ferment in stainless steel tanks until bottling,

which takes place after 5-6 months. Our red wines ferment with long macerations of 30-40 days.After malolactic fermentation, part of the wine is placed in wood barrels – the Roero Sant’Anna spends two years in barrels, the Nebbiolo d’Alba spends 6-8 months in second passage barriques, the Barbera d’Alba is laid to rest for 6 months.

Uno spazio moderno e funzionale

Daniela and Luigi gave a technological twist – the change of the tanks, which are now all thermo – conditioned. Grapes are harvested by hand and put in small boxes which are then carried to the wine cellar and pressed on the spot. The fermentation and storage of Roero wines take place in restricted areas where temperatures are maintained constant. The bottling line works in the former barn and in 2009 a cell was built for the fermentation of sparkling wines.

La barricaia “gentile”

Daniela and Luigi introduced the use of barriques (oak barrels), and every wine of Antica Cascina dei Conti di Roero rests in second passage barriques – this is why we speak of a “gentle” barrique cellar. However, they keep up our grandparents’ tradition by using only large barrels for Nebbiolo. Today in the wine cellar the Roero wines are aged in three barrels and about fifty barriques.