Cascina Morassino
カッシーナ・モラッシーノ
Boutique Ovello Barbaresco bordering Gaja, since 1984.
Cascina Morassino is a small family estate in the heart of Barbaresco, founded in 1984 by Mauro Bianco — though the Bianco family has grown Nebbiolo on these slopes since 1870, and acquired the Morassino farmhouse itself from the Pelissero family in 1961. Now run by Mauro's son Roberto Bianco, an Alba-trained oenologist, the estate farms just 4.5 hectares, with 3.5 in the prestigious Ovello subzone bordering Gaja's celebrated vineyards, and one hectare in Cottà, Neive. Fermentation relies on indigenous yeasts, followed by long maceration and aging in large traditional oak casks, producing structured, age-worthy Barbaresco that favors patience and terroir expression over intervention.
www.enotecadelbarbaresco.it/en/cantina/cascina-morassino ↗Cuvées
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Who Is This For?
For collectors of traditional, terroir-driven Barbaresco who value small-production, single-family estates with deep roots in a single cru.
Frequently Asked Questions
- When was Cascina Morassino founded, and by whom?
- The estate was formally founded in 1984 by Mauro Bianco, though the Bianco family has grown Nebbiolo in Barbaresco's Ovello cru since 1870, and acquired the Morassino farmhouse from the Pelissero family in 1961.
- Where are Cascina Morassino's vineyards located?
- The estate farms 4.5 hectares total: 3.5 hectares in the Ovello subzone of Barbaresco, directly bordering Gaja's celebrated vineyards, and one hectare in the Cottà subzone of neighboring Neive.
- What is Roberto Bianco's winemaking philosophy?
- Roberto Bianco, who trained at Alba's oenology school before taking over from his father, describes his approach simply: winemaking isn't about control, it's about listening — relying on indigenous-yeast fermentation, long maceration, and aging in large traditional oak casks.
- What wines does Cascina Morassino produce?
- The range includes Dolcetto d'Alba, Barbera d'Alba, Langhe Nebbiolo, the estate-blend Barbaresco 'Morassino', and the single-vineyard Barbaresco Ovello.
- What food pairs well with Cascina Morassino's Barbaresco?
- Its firm tannins and notes of dark cherry, tar, and tobacco make it an excellent match for truffle risotto, braised beef, and aged Parmigiano Reggiano, and it pairs surprisingly well with simmered wagyu or grilled eel.