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Regular price €21,90 EUR
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Appellation : Red Wine

Vintage : 2021

Alcohol : 13.5%

Region : Piedmont (Italy)

Format : 0.75 l

Grapes : Grignolino 100%

Organic wine

Vineyard: Mezzena (Scurzolengo) and Rinetti (Montemagno)
Pruning and average yield per plant: Guyot – Variable yield, but never exceeding 1.50 kg
Planting density : about 5,000 plants/hectare
Soil and subsoil : silt-sand/calcareous marls
Vinification: Crushing and destemming. Spontaneous fermentation. Maceration on the skins for a month and a half. Two transfers. Bottling within the following harvest.
Sulphites: total 40 mg/l
Average quantity produced : 5,000 bottles a year
Type of bottle and closure: dark green burgundy, cork stopper

After a few kilometers on the state road that connects Asti to Casale, take a detour to Portacomaro. We are in the area of ​​historical diffusion of the Grignolino vine, in a certain sense its cradle. After crossing the town, you descend towards Monterovere, in the municipality of Scurzolengo. An unpaved road on the right leads, after about a hundred metres, to the Cascina 'Tavijn farm, where since 1908 the Verrua family cultivates vines and makes wine from its own grapes: Grignolino, Barbera and the rare Ruché. The Verruas have always worked with care and passion on the 7 hectares of their own vineyard (soon extended to 10, as well as 4 hectares of hazelnut groves and the family vegetable garden), making wine directly from the grapes and selling the wines produced - around 20,000 bottles per year. year – to a loyal private clientele. Nadia ( in the photo ), with his sisters Daniela and Luigina, represents the fourth generation of winemakers. Like many of the young people who decide to remain tied to the vineyard, he decided to start bottling his own wines starting in 2001, relying on his father Ottavio's long experience in the cellar and on the advice of oenologist Mario Redoglia.

The company practices organic farming (ICEA certifying body): on a sandstone-sand ground, for the vines, mostly the result of a clonal selection, fertilizers are used such as shredded and manure of biological origin and copper, sulfur and pyrethrum, to protect them. Spontaneous fermentation is entrusted to indigenous yeasts only and the wines, unfiltered or clarified, are drawn off once all the sugar has been dissolved in alcohol and left to stabilize naturally in the barrel. On average, 3 or 4 rackings are carried out. The result are various cuvées: Grignolino d'Asti, Barbera d'Asti, Barbera del Monferrato and the rare Ruché di Castagnole Monferrato, part of which in 2009 was obtained with submerged cap vinification, with a long maceration on the skins a month. New wines (formally "table") made from Barbera and Grignolino grapes have recently been added to these historic labels.

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