L a Cantina di Cassine was established in 1951 with the merging of sacrifices and commitment from a plethora of winemaking families in the local area.
1952 saw the inauguration of the establishment which, now having been extended and renewed with the most modern processing techniques, still transforms the precious grapes of the surrounding vineyards into wines that are an authentic expression of the surrounding territory.
The quality of the Cassine wine was so appreciated and the estates in the area so impressive that, in 1642 the Spaniards, then garrisoned in the castle of Acqui Terme, spared the populations and territory of Cassine from being raided only because they had obtained from local producers red and white wine of such delicacy that, “greatly appreciated for its exceptional qualities, received distinct thanks.”
Today, La Cantina Tre Cascine winemakers have reclaimed that historic challenge. Small plots are cared for with the obstinacy and stubbornness of those who refuse to abandon the land from which they draw the meaning of their very existence. The vineyards are often historic yet generous, spreading across the slopes of one of the most propitious wine-growing areas in Piedmont.
Never forgetting that the attention given to a vineyard has a profound effect on the quality of the wines produced, La Cantina Tre Cascine draws on the advice of an agronomist who assists partners in the application of EU regulations concerning the reduction and correct use of agricultural pesticides and for various technical needs. The grapes are thus cared for on the vines, whilst the most advanced winemaking and conservation technologies, combined with traditional experience and forethought are applied in the cellar in order to achieve a high-quality product.
The grapes being worked cover a wide range of varieties: from the aromatic Moscato to the exclusive Brachetto, through to the delicate Cortese and the fragrant Dolcetto. Yet, it is especially within the Barbera grapes that the very heart and soul of the different terrains come to the fore.
The red clayey soil produces fruity and fresh aromas, elaborated into wines to be enjoyed young and perfect for daily consumption, whereas the white soil rich in marlstone and lime gives rise to powerful, structured and robust wines that are perfect for selection and ageing also in wood.
Over the last few years, a process of upgrading all the wines produced by La Cantina has been underway, resulting in constant and significant improvements in the technique of growing and processing grapes at the winery, leading to new standards in terms of quality and satisfaction.