Barbera d'Alba

Cascina Ca` Rossa

 The agricultural firm was formed in 1967 when Alfonso Ferrio bought a farmhouse situated in the oldest parcel of vines on the estate. The rows cover mostly very steep terrain, so hand tending is required. Bottling of wines from the estate began in 1995. Before 1995 the wine was vinified and sold in bulk typical of most agricultural firms at the time. The firm is comprised of 13 hectares (about 48 acres of grounds). Each hectare produces about six or seven tons, in sustaining about 7,000 vines. Two distinct styles of wine are produced. The first style which could be considered 'normale' pertains to vintage dated wines which are fermented in steel barrels and bottled. The second style which is more of a 'riserva' is used for the best barbera and nebbiolo fruit only. These wines are aged in wood for 18 months, bottled and aged for an additional amount of time before being placed on the market the following year.

Roero a hill area reaches into the province of Cuneo between the Langhe and the Monferrato. Roero is a land with a long reputation for choice wines. The Astigian marls forming the middle and upper slopes of this area make an excellent milieu for the "Nebbiolo" species and played a decisive part in conferring on the wine itself the specific taste and aroma that have led to the recognition of its appellation. There is another wine, the "Favorita". This was the object of great attention, so much so that its grapes were "favoured" over other white varieties, and regarded ad excellent both for the table and for winemaking.
The Arneis variety, on the other hand, is native to Roero. In the 18th century, the cultivation of "Arneis" was already widespread throughout the Roero area.
In those days, however, there was a preference for sweetish wines and Arneis was drunk sweet.

Evidence in this direction can be discerned in the traditional custom of planting Arneis vines so as to have some early sweet bunches for the table.
Furthermore, some plants were also insered between the rows in order that the aroma and the sweetness of their first grapes would divert the birds away from the red grapes, then regarded as more important.
What the birds spared was vinified sweet to hearten the womenfolk and also refresh the much more impenitent spirits of the men, who kept a stock in reserve for merry "Viae Crucis" during the last days of Carnival, when they went from one farmhouse to another to gather a store of wine for their revelries.

The high level of quality of shown by these two varieties is brought by incredible attention to detail in the vineyard. All work is done by hand, and includes; dry pruning, attentive care during the time of greatest growth, and major thinning out before the darkening of the colors. The vineyards enjoy a southwest exposure at an altitude of between 450 and 500 meters (1400 to 1550 feet) above sea level. The composition of the terrain is sandy clay. The wines are all fermented in steel vats to preserve fruit freshness and the temperature is kept between 25 and 30 Celsius (about 75 to 87 Fahrenheit). The drawing is done after four to six days. The aging process then begins with transfer to barriques