Wine cellar

CASCINA SAN MICHELE

CANTINA

Marco Minnucci began his winemaking career in Costigliole in 2010 and after meeting his future partners, opened the farm Cascina San Michele in 2015.

The farm’s vineyards are all situated within the council area of Costigliole d’Asti between Langa and Monferrato and currently cultivate the Barbera, Dolcetto, Nebbiolo, Brachetto, Bonarda and other white varieties of grape.

Our vineyards are maintained in accordance with a strictly organic approach, without the use of chemical fertilizers, herbicides and other products that might modify the normal plant cycle of the vines.

The aim is to avoid interfering excessively with the development of the vines, but rather enable them to express themselves in the best possible way in every single year’s production and to maintain a healthy yield.

When making our wine we do not add any type of yeast to encourage fermentation and we use no substance that could modify the characteristics of the wine: the sulphur dioxide, at the moment of bottling, is normally below half of the legal limit. Our wines are not filtered.

CASCINA SAN MICHELE WINES

PRIMEVI’

The grapes come from vines with different facing slopes and different soils. The alcoholic fermentation usually lasts between 20 and 30 days and takes place in stainless steel casks.

Throughout this stage and according to necessity, the wine is pumped over once or twice each day, then decanted as necessary. The wine, however, remains in steel containers until it is bottled and is neither purified nor filtered.

BRICCONE

The grapes come from a hill named Briccone in the hamlet of Santa Margherita.

The alcohol fermentation usually lasts between 20 and 30 days and takes place in stainless steel tanks. Throughout this period the wine is pumped over once or twice each day as considered necessary. During the winter months the wine is moved to wooden casks, usually at the second or third passage, where it rests for 12 months, before being returned to the stainless steel casks where it remains until bottling. The wine is neither purified nor filtered.

ETERONIMO

A white wine produced with the white grapes from the hamlets of Santa Margherita and San Carlo.

For the first five days of fermentation, the grape skins remain in contact with the grape must, after which the racking can take place. The wine remains in stainless steel casks until bottling. The wine is neither purified nor filtered.

COLLAROSA

Rosè wine made with Piedmontese Bonarda grapes from a small vineyard located in San Michele.

The day after crushing, the wine is racked and remains in stainless steel tanks, where it is stabilized by exploting the winter cold, until botting, the following spring.

SAN MICHELE

The third Barbera of the winery is produced with grapes from the vineyards located in the hamlet of San Michele.

The fermentation usually lasts between 25 and 35 days in steel tanks. After racking the wine is racked in a 20 hl oak barrel, where it remains for a year before returning to steel and waiting for bottling. The wine is neither clarified nor filtered.

MONFERRATO ROSSO

Wine made from the Nebbiolo grapes of our vineyards in hamlet of Sant’Anna.

The fermentation usually lasts between 20 and 30 days in steel tanks, after which the wine is aged for one years in used tonneaux before being bottled.

DOLCENERA

Passito wine obtained with the brachetto grapes of the vineyard located in the Sant’Anna district.

The grapes are left to dry on the vines until they are deemed appropriate. After the harvest, the wine is pressed and the must obtained is placed in an open tank where, spontaneously, the fermentation begins and proceeds slowly until it stops naturally. The wine is then cleaned for a few weeks using the winter cold and brought back to the cellar, where it remains until bottling. It is neither clarified nor filtered.