La Castella - Barbera d'Alba Superiore DOC 2024

Intense ruby red. Aromas of ripe cherry, red fruit, and spices, with subtle woody notes. Juicy and round, with the characteristic fresh acidity of Barbera and a soft, slightly spicy finish.

Delicious with pasta featuring meat or cheese, pizza, salumi, and tomato-based dishes. Also pairs well with spicy food. Serve at 16–18 °C.

Just outside the village of Roddino, right across the border with Serralunga d'Alba, lies the small family winery La Castella, tucked away. It owns approximately 5 hectares of vineyards in the municipalities of Roddino and Sinio, planted with Dolcetto, Barbera, Nebbiolo, and the rare Rossese Bianco. In the nineties, Silvio Cassino began bottling his own wines and selling them under his own label.

His daughters Elena and Monica both graduated from the renowned wine school in Alba. Monica then specialized in viticulture at Geisenheim University in Germany. Upon her return home, a significant boost in quality followed, both in the vineyard and in the cellar.

The family has always been proud to be a guardian of the Rossese Bianco, a grape with Ligurian roots that in the Langhe is only found in Sinio, Roddino, and Monforte d'Alba. The Nebbiolo comes from Bricco del Gallo, a beautiful hamlet in Sinio at an altitude of five hundred meters, facing southwest. The soil there resembles that of Serralunga and yields high-quality Nebbiolo wines.

A little way towards Serralunga lies the hamlet of La Castella, where the winery started in the last century and where the family owns the surrounding vineyards. It is a hamlet with a few houses, inhabited until 2011 by Elena and Monica’s grandfather. History repeats itself: the sisters are now renovating the hamlet with the aim of living there themselves.

A small winery, a rare grape, and two sisters building on their father’s work. Discover the wines of La Castella in our webshop.

Originating from Roddino, where La Castella has its vineyards. The south-westerly exposure and lime- and clay-rich soils provide ripe fruit, freshness, and a beautiful structure.

The grapes are fermented in stainless steel tanks. The wine is then aged for six months in wood, which imparts extra roundness and subtle spicy notes without overpowering the fruity character of the Barbera.

A Barbera primarily intended to be drunk young, but one that can develop beautifully over a few years thanks to its aging in wood. Now until approximately 4–5 years after the harvest.