M�rke: PASQUALE PELISSERO

Format : 0.75

Gradering : gradazione 17%

The Pelissero family has deep roots in Neive, in fact we are named after the small “borgata” Pelisseri, small fraction of the village of Neive. "Cascina Crosa", our farm was purchased by our family in 1921 when the two brothers, Giovanni and Giuseppe (my grandfather) married and left the family farm in Pelisseri to start their own farm at short distance away.
Before us, "Cascina Crosa" belonged to a noble family in Neive, Conti Cocito. It is an historic property, then and now, located in the heart of Neive’s best vineyards.
Winemaking has always been important for us. My father, Pasquale loved deeply his vineyards and his work in the cellar. He’s one of the first wineries in Neive to make the leap to focasing on quality rather than bulk wine prodution, very common in those days. His first vintage to be bottled was a 1971 Barbaresco.
My father passed away in 2007, having worked alongside him since a child, I have naturally continued his work with my husband Lorenzo (who owns Moscato vineyards in Castiglione Tinella, well known for it’s Moscato) along with our son Simone, who has just started winemaking school in Alba..
We base our work on the belief that great wine can only be made in the vineyard, therefore we invest an enormous amount of time tending to our vines, by hand, one vine at a time, this is why we only make wine from our own grapes..
Seeing people enjoy our wines in markets around the world fuels our passion for our work

"Barchina" - Vino aromatizzato con china calissaya
Varietal: 100% Nebbiolo.
Vine cultivation: Guyot.
Vineyard: 25 year old vineyard, Cru "Bricco San Giuliano" in the village of Neive at about
400 mt above sea level.
Exposure: south-west.
Soil: clay/limestone soil.
Vinification: soft pressing, temperature controlled alcohol fermentation for 10-15 days.
Aging: aged for 2 years: 90% in 25-30hl French oak casks "botte" and 10% in new French
barrels.
Preparation: Barbaresco wine infused with medicinal herbs, china calissaya, alcohol and
sugar (exact recipe is secrete for every winery). This recipe was born many years ago as a
medicine, now it is used for a "digestivo" after dinner dring. Plants per hectare: 5,000.
Yeld per hectare: 85 ql/ha and an average of 1.5 kg per plant.
Alcohol content: 17%.