Vineyards & producers

Here you’ll find all you need to know about people who let our wines grow to excellence.


Cascina Roera

This is the story of a young and small producer in Piedmont. Cascina Roera was born in 2002 thanks to two young entrepreneurs: Claudio ROSSO and Piero NEBIOLO (such predestined names!)

Claudio & Piero

They were both already producers of quality wine, but they decided to start together something important, to improve the quality of products. Claudio started to get involved in 1985 already with his family firm but only in 2000 he became a full time wine grower. His father was one of the pioneer in bottling his wines back in the sixties, when most of the producers of the area where selling their wines in bulks. Piero also was born in a wine grower family and, decided to focus on quality, he started to bring together around 5 hectares among the most suitable in the area. He replanted partly to Barbera and added other varieties such as Nebbiolo and Chardonnay.

Claudio and Piero ale uncommonly modest people, they are  not only artisans but also artists of wine. They have decided to produce quality wine with respect for the environment and for the consumers.

Cascina Roera

Quality wine production includes the primary selection of varieties suitable for the area and the only use of soil with the right characteristics; after that it is essential to have a correct management of the vines and the soil and we reduce as much as possible mechanic intervention. The vineyards are fully inherbited to guaranty the best balance between soil and plant in relation with climatic changes. It’s very important not to use herbicides, chemical fertilisers and insecticides in the vineyards. Pure, authentic and high quality wine is one of the results of the natural balance obtained between plant and soil.

Work in the cellar follows the same philosophy with reduced interventions to the strict minimum necessary to preserve all the work done in vineyard: only few racking, no filtration and no use of additives. Sulphur dioxide (SO2) is used only at very low level, mainly just before bottling. These wines will reach the consumer with extremely low content of SO2 , which is a benefit for health.

Cascina Roera

Claudio & Piero vineyards meeting all the requirements to certify it as an organic one, but they decided not to to do it. For the time being they strongly believe it doesn’t offer enough guarantees to the consumer.

The vineyards today, extends on about 7.5 ha, all located on the area of Costigliole d’Asti the core of “BARBERA D’ASTI” appellation. The varieties are 65% Barbera, 12% Chardonnay, 15% Nebbiolo, and the remaining 8% distributed between Arneis, Cortese and Freisa.

The potential production is between 25.000 and 30.000 bottles per year. The vineyards present different exposures and soils: this allows Cascina Roera to increase the complexity of their wines.

Some of this extraordinary and beautiful bottles you can get in our shop. You are more than  welcome!

Gambero rosso 2008

“…Barbera Superiore Cardin Selezione 2003, ethereal (15% alcohol), deep, with aromas of earth and chocolate, with warm, tender and very long finish in mouth. Chardonnay Le Aie selezione 2004 rich, exotic, tropical and balsamic, tender up to the sweetness, it is more adapted to be served with meat and cheese then fishes. Clearly easier to access but not less attractive are the other Barbera: la Roera 2005, from Bionzo vineyards is fruity, a bit earthy and coarse while the San Martino 2004 is silky and velvety. To conclude are the pleasant Freisa and Ciapin, a white wine made of Sauvignon, Arneis and Sémillon.”