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Cascina La Ghersa Piagé Rosé 2012

T. Edward Wines, Organic wine importer, Cascina la Ghersa

As the only Piedmont rosé that is made entirely from Barbera, the Cascina La Ghersa Piagé 2012 comes to us from the Pastura family whose ancestors first replanted their Vignassa vineyard in 1925, after their vines were destroyed by phylloxera.  With four generations of vine owners and growers behind him, Massimo Patura joined his parents to help run the family estate in 1989, the same year that they extended their cellar and modernized their winery equipment.  A boutique winery with 24ha of vineyards that yield their annual production of 170,000 bottles, Cascina La Ghersa cultivates their grassy vineyards with organic treatments, committed to preserving the health of their land for future generations by avoiding all chemical fertilizers, pesticides and herbicides.

Driven by the belief that “The more man loves and respects nature, the more she will be generous with him, offering him prized and precious fruits,” Massimo aims to craft  wines of limited production and great quality from low-yielding vines in the town of Mosca, in Asti, Piedmont.

T. Edward Wines, Cascina la Ghersa

The family outside their cantine di Mosca

Deep in color like the wines of Tavel, the Cascina La Ghersa Piagé Rosé 2012 is made from the fruit of 15-20 year old vines that are planted to clayey limestone at an altitude of 150-250 meters.  With 5,000 vines per hectare that are facing south/southwest, Massimo yields nine tons of grapes and 60hl of wine from each hectare.

Fermented for five to six days after a gentle de-stemming, the wine is pumped-over regularly before undergoing malolactic fermentation and aging for five to six months in a concrete tank, so that the wine can achieve a harmonious balance between flavors, tannins and aromas.

A big-bodied rosé, the Piagé 2012 is deeply colored and scented with aromas of strawberries and raspberries with a hint of chalky minerality.  Dry and lean, but fruit-forward, the Piagé is structured with soft-boned tannins that guide the palate to its herbaceous finish.

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