Barolo

Serve with roasted red meats, braised meats, game and mature cheeses.

The vineyards lie on the hills of La Morra, one of the top production zones, at 300 metres above sea level. The soil consists of medium weight clay; the vines are trained by the traditional Guyot system with a density of 4,500 plants/Ha and a yield of 40 Hl/Ha of wine.

Alcoholic fermentation is followed immediately by malolactic fermentation is stainless steel vats. The wine is aged for about 24 months, partly in medium Slavonian oak barrels (30 Hl), and partly in new French oak barriques. After blending and bottling, it is left to age for a long time in the bottle.

The grapes are harvested by hand and fermented on the skins with a medium-long, temperature-controlled maceration (about 10 days).

Ca’ Bianca was founded in the early 1950s. The property covers 39 hectares of vineyards that fan out around the vinification and bottling cellar in one solid block. Most of the plots are planted to Barbera a typical variety of the zone that has been used here since the 2008 vintage for the Barbera d’Asti DOCG. The Barbera is flanked by a range that also offers a selection of the best wines in the territory including the Moscato d’Asti Dolcetto d’Acqui Gavi and Barolo. In keeping with this cellar’s mission to be young and dynamic the range also contains several new wines – Langhe Nebbiolo and Roero Arneis – in addition to its classic products. Ca’ Bianca aims to be a modern estate without any historical restrictions continuously developing and forward-looking. Its prime objective is to offer high-quality wines that while recognizing the typical characteristics of the territory also consistently strive to adopt forms in line with emerging consumer trends.