Cascina delle Rose
カッシーナ・デッレ・ローゼ
Elegant, terroir-driven Barbaresco from Rio Sordo and Tre Stelle.
Cascina delle Rose is a family-run Barbaresco estate founded in 1992 by Giovanna Rizzolio, who bought the property after saving earnings from a textile job and became one of the first women to own and run a winery in the Langhe. Today the estate is guided by her sons Riccardo and Davide Sobrino, with Davide overseeing the vineyards and Riccardo handling winemaking and business. Located in the crus of Rio Sordo and Tre Stelle in Barbaresco, the roughly 6.5-hectare estate (5.5 ha under vine) farms organically, hand-harvests, and ferments and ages in large traditional botti, avoiding new oak and modern extraction techniques. The result is Barbaresco prized for its transparency, elegance, and cru-specific character: Rio Sordo yields bolder, heavier-soil wines while Tre Stelle's lighter soils give more aromatic, finer-boned expressions.
www.cascinadellerose.it/ ↗Cuvées
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Who Is This For?
Ideal for lovers of traditional, terroir-focused Nebbiolo who value elegance, transparency, and cru distinction over power or oak influence.
Frequently Asked Questions
- Who founded Cascina delle Rose?
- Giovanna Rizzolio founded the estate in 1992, buying the property with savings from a textile industry job and becoming one of Barbaresco's pioneering female winery owners.
- Is Cascina delle Rose organic?
- Yes, the estate farms its roughly 5.5 hectares of vineyards organically, prioritizing soil health and biodiversity without synthetic chemicals.
- What is the difference between their Rio Sordo and Tre Stelle wines?
- Rio Sordo's heavier soils produce bolder, more structured wines, while Tre Stelle's lighter soils give more aromatic, finer and elegant expressions.
- What is the winemaking philosophy at Cascina delle Rose?
- Hand harvesting, minimal intervention, and aging in large traditional botti rather than new oak, resisting modernization to let the Rio Sordo and Tre Stelle terroir speak clearly.
- Does Cascina delle Rose's Barbaresco pair well with Japanese cuisine?
- Its refined tannins and vibrant acidity make it a strong match for soy-sauce-based dishes, grilled eel (unagi), and mushroom-based Japanese dishes.