Cascina Chicco presents its new Barolo

After seven years in the making, Cascina Chicco is ready to present its new Barolo Riserva Ginestra, a single-vineyard cru made from its historical vineyard in Monforte d’Alba. This wine represents the coronation of a great dream that began in 2007, when the Faccenda brothers purchased five hectares of land in Monforte. Since then, they have carried out multiple studies and experiments in the field to finally arrive at producing a Barolo worthy of the important name it carries. 

“The biggest work we did was in the vineyard,” says Enrico Faccenda, “because in August it underwent two prunings in order to arrive at a yield of 1 kg per plant. Our objective was to work hard in the vineyard to allow a classic vinification in the cellar, with selected yeasts, a long maceration, and aging in big barrels. Presenting this label,” continues Faccenda, “is the arrival point after a road that had its share of unique and moving moments for our family. Working with an historic vineyard was a great challenge for my brother and I, overall in our technical roles in winemaking but also as great wine lovers of the Nebbiolo grape.”

This ambitious journey arrives at its destination today, seven years after the harvest, with the official presentation of Barolo Riserva Ginestra 2008, produced in just 2,500 bottles.

Made from 100% Nebbiolo grapes grown in a southwest facing single vineyard –Ginestra from the township of Monforte d’Alba,  Piedmont, Italy . The soil is clay and limestone and the yield per plant does not exceed 1 kg, so the vines undergo two prunings, one at the beginning and one at the end of August. Harvesting is done manually by specialised personnel and a after crushing, alcoholic fermentation lasts for about 15 days in small, stainless steel tanks with repeated remontage for an adequate extraction of colour. Maceration continues after fermentation for a total period of 40-45 days. Next, the wine rests in oak barrels for at least 40 months, following which it ages in stainless steel tanks and then in bottles. Seven years after harvest, the wine is ready to go on the market.

15 June 2015 - Felicity Murray The Drinks Report, editor