Our Wines

Passion for Viticulture

Over the years, the wines produced by Cascina Bertolotto have reached an important place in the lists of the best restaurants, and in the cellars of those who love excellent Italian wines.
Cascina Bertolotto owes its origin to the foresight of Giuseppe Traversa, who at the end of the 19th century planted the first vineyards on these hills, encouraged by his uncle Francesco, pastor of the nearby village of Serole, who suggested he produce Wine for Mass.

The passion for viticulture has been passed down through the generations to Virginio, Cavalier Giuseppe and his children.

A right combination of innovation and tradition that contributes today, under the aegis of the Galantini family, to the birth of a selection of wines in respect of genuineness, characterized by unique and exclusive flavors and aromas.

A Unique Terroir

Cascina Bertolotto is located in Piedmont, in Spigno Monferrato, at an altitude of 400 meters, between lands of ancient wine vocation: the Astigian Langa, the Cuneese Langa and the Monferrato whose borders are bordered by a milestone located a few kilometers from the cellars.

Not far from the vineyards, the first buttresses of the Ligurian Apennine, whose sands sediments enrich the soil with a mixture of nutritional elements that in turn make the final characteristics of the product unique.

Also influencing the environment in which the farm has been located is the presence of healthy sea breezes that, safeguarding the vegetation, favor the full maturation of the grapes, offering the possibility of continuous late harvests.

All the vineyards of the estate face to the east, southwest and are arranged to amphitheatre on descending hilly declids, immersed in an environment rich in woods interspersed with meadows, hazelnut and almond crops, spontaneous expanses of wild thyme, gorse and other typical aromatic plants that help to shape an ecosystem particularly favorable for the cultivation of vines.


DOLCETTO D’ACQUI D.O.C 2019 “Serpegatto”


Vineyard: 100% Dolcetto
Aged in the cellars of the company for a year in stainless steel barrels, for six months in the ancient “Cementine”, concrete barrels used in the last century before the advent of fiberglass and steel, and for a year in the bottle. Cement has a number of peculiar characteristics such as:

insulation, i.e. resistance to heat passage. Cement is, in fact, an excellent thermal insulator. It guarantees a constant temperature and prevents sudden changes or thermal shocks that could have negative and degenerative effects on the wine.

moderate porosity. In this regard, cement is halfway between wood, more porous, and steel, less porous. Cement guarantees a minimum passage of air and oxygen, essential for a correct, not early, slow and controlled, maturation of the wine.

protection from external vibrations. Wine stored in tanks produced with this material is less subject to dangerous vibrations that prevent an ideal evolution of the wine.

neutrality. Cement is a neutral material that, unlike wood, does not give the wine aromatic substances such as to modify its bouquet of aromas and its aromatic heritage.

Our wines stored in cement tanks are therefore characterized by:

maximum expression of the aromas and properties of the terroir and the vine of origin. This is the most immediate characteristic of wines produced or evolving into cement. While the wood gives part of its aromatic substances to the wine, enriching its bouquet of tertiary aromas, the cement preserves those typical of the territory and of the vine from which the nectar is obtained.

freshness, cleanliness, roundness and authenticity are other obvious characteristics of wines preserved in cement.

This does not mean that concrete is better than wood or steel. Rather, the choice to vinify using this material reveals our philosophy as producers but, above all, what characteristics of our wines we intend to stand out and highlight.

In short, not a quality judgment but a clue about the properties and characteristics of nectar.


Color: intense ruby red
The nose has spicy and raspberry accents but it is the mouth that drags, with agility and fluency: savory, greedy, satisfying sip. Owns a
balance in tune with the type to which it belongs: subtle acidity integrated in a
harmonious body.


Service temperature: environment 18 – 20 degrees


“Serpegatto” is a versatile wine: playing a little with the serving temperatures it accompanies well structured aperitifs based on sausages, but it is also an excellent companion throughout the meal.


From the wine it gets a limited selection of brandy.

Awarded in 2021 as one of the “Top Hundred” or the best hundred wines in Italy, this wine is obtained exclusively from Dolcetto grapes grown on our estate.

After the pjacent, the slow and careful fermentation at low temperature (i.e. the autumn one) infuses the wine with a characteristic of aromas and flavors that can be considered, at the time of tasting, as a “meditation wine”.


DOLCETTO D’ACQUI D.O.C. “La Cresta”

Vineyard: 100% Dolcetto
Refined in the company’s cellars for six months in stainless steel barrels
Color: intense ruby red
Perfume: winey, delicate that recalls a bouquet of flowers
Taste: fresh and fruity
Service temperature: environment 18 – 20 degrees
It deliciously accompanies the appetizers, the first dishes of land and the white meats.

Vineyard: 100% Dolcetto
Refined in the company’s cellars for six months in stainless steel barrels
Color: intense ruby red
Perfume: winey, delicate that recalls a bouquet of flowers
Taste: fresh and fruity
Service temperature: environment 18 – 20 degrees
It deliciously accompanies the appetizers, the first dishes of land and the white meats.

The Dolcetto d’Acqui is produced in 23 municipalities of the High Monferrato, including Spigno Monferrato here, where the particular exposure of the vineyards gives fruity and floral flavors and aromas.

After careful sorting of the grapes, the winemaking takes place at the lowest possible temperature in order to obtain a very fine wine and drink.


DOLCETTO D’ACQUI D.O.C. 2019 “La Muiette”

Vineyard: 100% Dolcetto
Aged in the cellars of the company for twelve months in stainless steel barrels
Color: intense ruby red
Perfume: winey, delicate that recalls a bouquet of flowers
Taste: fresh and fruity
Service temperature: environment 18 – 20 degrees
It deliciously accompanies the appetizers, the first dishes of land and the white meats.

Dolcetto d’Acqui is produced in 23 municipalities of alto Monferrato, including Spigno Monferrato here, where the particular exposure of the vineyards gives fruity and floral flavors and aromas.

After careful sorting of the grapes, the winemaking takes place at the lowest possible temperature in order to obtain a very fine wine and drink.


BARBERA DEL MONFERRATO D.O.C. 2018 “Re di Biss”

Vineyard: 100% Barbera
Aged for one year in oak tonneaux of 5 hectoliters in the cellars of the company
Color: deep ruby red with purple shades
Perfume: pleasantly winey, intense with background of delicate spicy aromas Taste: savory, full and aromatic
Service temperature: environment 18 – 20 degrees
Ideally accompanies game, braised and mature cheeses.

This wine is produced with grapes grown in the vineyards of Cascina Bertolotto in Spigno Monferrato. The harvesting of the grapes is procrastinated until the end of October to encourage ripening and after a slight withering is won in wooden barrels at the low temperature of the autumn period. The slow and prolonged fermentation infuses the product with a very persistent scent and a full and round taste.


BARBERA PIEMONTE D.O.C. “La Sbarazzina”

Vineyard: 90% Barbera – 10% Freisa
Refined for six months in stainless steel barrels in the company’s cellars
Color: garocraft-tending red
Perfume: intense, fruity with final touch of fine herbs
Taste: soft and biting
Service temperature: environment 18 – 20 degrees
It goes perfectly with sliced and boiled meats of mixed meats.

Sbarazzina is the name that was given to this wine, as it was used to cheer the peasants from the strenuous work in the countryside. Being a drinky and lively wine immediately restored a certain vigour and cheerfulness at the same time.


MONFERRATO BIANCO D.O.C. “Il Barigi”

Vineyard: Favorite (Vermentino) and Cortese
Refined for six months in stainless steel barrels in the company’s cellars
Color: deep straw yellow
Perfume: delicate, slightly aromatic with hints of fragrant herbs
Taste: dry, fruity with savory finish
Service temperature: serve fresh 6 – 8 degrees
Great with appetizers, fish dishes and shellfish.

This wine is produced with Favorite and Cortese grapes. After a careful sorting of the grapes, the winemaking takes place at the lowest possible temperature, thus obtaining a wine with a delicate but intense scent.


PIEMONTE BRACHETTO SECCO D.O.C. “La Tia” Mountain Vineyards

With an annual production limited to about 2,000 bottles, aged for a year in steel and for a further year in the bottle in our cellars, Piemonte Brachetto Secco D.O.C. is a dry, still and aromatic red wine, vinified in steel at a controlled temperature.

Permeable ruby, envelops the nose with light hints of incense and ash, sweet varietal spiciness, followed by a fruity sequence. It is a wine that is based on the spicy component, and provides a correct gustatory correspondence, which can easily communicate the positive peculiarities that characterize it.

The name “Mountain Vineyards” then goes to emphasize that the grapes used to obtain this wine come from vineyards located above 500 meters above sea level. This particular geophysical location, together with the maturity of our vineyards in Brachetto, planted in the 70s of the last century, are responsible for an extremely limited yield per hectare, which translates into a high quality and healthiness of the grapes that give the wine a unique character.
Service temperature: 15 – 16 degrees
It is ideally paired with smoked cured meats, speck, raw ham, fish appetizers.

The name of this wine “La Tia” comes from “Il Tiglio”, a centuries-old plant located inside the estate, just above the Brachetto vineyards. The scent of lime flowers, typical of the dry brachetto, we do not think depends on the proximity of this large tree, but it has been the subject of discussion for a long time.


BRACHETTO D’ACQUI D.O.C. “Il Virginio”

Vineyard: 100% Brachetto
Color: garocraft-tending red
Perfume: intensely aromatic with notes of withered rose
Taste: sweet, fragrant, fruity and delicate
Service temperature: 10 – 12 degrees
Ideal as a dessert wine, especially with amaretti and strawberries.

Acqui Terme, the Brachetto’s production center, is not far from Spigno Monferrato. For this reason, this grape is also grown in Cascina Bertolotto, which gives a wine with an unmistakable perlage, with aromatic notes reminiscent of moss, withered rose and berries. The French call it “Vin de terrasse” or a wine suitable for every moment of the day.


MOSCATO D’ASTI D.O.C.G. “La Muscatela”

Vineyard: 100% Moscato
Color: straw yellow
Perfume: very delicate, fragrant, characteristic of Bulgarian rose
Taste: sweet, fruity with savory finish
Service temperature: 10 – 12 degrees
Ideal with desserts, especially with hazelnut cake and zabaglione.

Muscatela, is the name of the vineyard cultivated in Moscato white among the amphitheater land located under the stone tenement of Cascina Bertolotto. Moscato, cultivated in these white lands, enjoys morning sea breezes, which give hints of honey and peach blossom.


LATE HARVEST “Vin Bianc”

With an annual production limited to only 500 bottles, our late harvest is a flagship of our company. Obtained from white Moscato grapes left to dry until the end of October on the rows, harvested late, placed on racks for a further fifteen days after the harvest and expertly pressed by hand in an ancient wooden press, our Vin Bianc is aged for three years in oak barrels in the cellars of the company before bottling.
Color: intense straw yellow with golden shades
Perfume: fragrant, ethere and musky
Taste: sweet, harmoniously fruity
Service temperature: 12 – 13 degrees
Excellent when combined with desserts or mature and herbal cheeses.

The name of this wine, apparently common, is not for the Traversa family who founded this company. It was Don Francesco Traversa, who at the beginning of the 19th year made white grapes for mass wine. The Surì is still produced today for the most important occasions. A limited selection of brandy is distilled from the wine.


MONFERRATO ROSSO D.O.C. “I Confini”

Vineyard: 70% Nebbiolo – 30% Albarossa
Refined for a year in 500-litre oak barrels in the company’s cellars
Color: deep brick red with purple veins
Perfume: pleasantly winey, intense with a spicy vein
Taste: intense, slightly tannic
Service spaperation: environment 18 -20 degrees
Ideally paired with game, braised meats and mature cheeses.

This wine is produced with grapes from the vineyards of Cascina Bertolotto in Spigno Monferrato. The grape harvest is procrastinated until the end of October to promote ripening and after a slight withering, won in wooden barrels at the low temperatures of the autumn period. The slow and prolonged fermentation infuses the product with a very persistent scent and a full and round flavor.


METODO CLASSICO V.S.Q. “Bertolotto” Cuvée Brut

Vineyard: 70% Pinot Noir – 30% Chardonnay
To the eye: Intense straw yellow tending to golden blond. The strong brilliance, shine and crystalline appearance complete the visual notes of the product.
The bubbles are fine, columned, delicate, light, a real rain of streamers that shatter into gold, swirling, swirling, pirouetting, never too abundant, discreet and well distributed. The foam is creamy, white, persistent, alive, elegant, well-kept, organized in a thin crown, a necklace of fine pearls that plays with the walls of the glass.
Bouquet: herbaceous nose, characterized by powdery minerality, with notes of fennel, anise and licorice. The aromas are volatile and evolved, fine, classy, with a marked preponderance of yeasts.
Taste: soft mouth, centered, rightly dry and supported by correct carbonic volume. An intriguing trace of honey accompanies the whole sip, towards a finish with a vegetal appeal.
Serving temperature: cool 8 – 10 degrees
Permanence on the lees 12 years. After disgorgement it remains in the bottle for aging until the moment of consumption.

It is an ambitious sparkling wine: it is not satisfied with opening a meal but can accompany it pleasantly, thanks to the calibrated dosage
and the right composition of pinot noir and chardonnay. We recommend it as a partner in combination with a royal plateau.

White earths on hilly terraces give these excellent grapes that we press gently in order to get only the flower of the must. Time does the rest, a slow fermentation in the bottle, and a maturation that lasts until the time of consumption.

The Classic Method “Bertolotto” Cuvée Brut is available in a 750ml bottle or a 1500ml magnum.


“Oblitus” THE FORGOTTEN WINE

Forgotten in the ancient cellars of the farmhouse for years in large chestnut barrels, rediscovered, bottled in 520 heavy glass bottles sealed with a sealing wax capsule and accompanied by an elegant wooden label decorated with the pyrograph, subsequently aged for a year in the bottle.
Color: deep garish red with accentuated orange highlights.
Perfume: intense and clear with hints of fruit such as cherry syrup and cooked plum, then vegetable scents of undergrowth and wet lands reminiscent of truffles and mushrooms, finally spicy aromas of pepper, cinnamon and vanilla that evolve towards animal scents such as leather.

Taste: rich in body, with a dry, full, robust, but also velvety, harmonious, enveloping taste. In the mouth you can perceive the red berry of cherry and blackberry, liquorice and vanilla, tobacco and coffee.
Service temperature: environment 18 – 20 degrees. Before the service we recommend a decanting and oxygenation for about thirty minutes to enhance its scents and taste.
It is admirablely combined with first courses made with truffles and mushrooms, game, mature cheeses, red meats and elaborate and loaded dishes.



METODO CLASSICO V.S.Q. Dosage Zero “Fog Bubbles”

Vineyard: 70% Pinot Noir – 30% Chardonnay
To the eye: Intense straw yellow tending to golden blond. The strong brilliance, shine and crystalline appearance complete the visual notes of the product.
The bubbles are fine, columned, delicate, light, a real rain of streamers that shatter into gold, swirling, swirling, pirouetting, never too abundant, discreet and well distributed. The foam is creamy, white, persistent, alive, elegant, well-kept, organized in a thin crown, a necklace of fine pearls that plays with the walls of the glass.
Bouquet: The approach of the Classic Method to our nose is like the overture of a work: after an effluvium of white flowers, the crust of bread, ripe fruit, thyme and acacia honey make their appearance. The aromas are volatile and evolved, fine, classy, with a marked preponderance of yeasts.
Taste: The palate will find all the answers to its questions and will appreciate all the harmonies. The papillae will recognize an accent of ripe pear of particular roundness and softness, sensations of undergrowth, toast, extreme finesse.
Serving temperature: cool 8 – 10 degrees
Permanence on the lees 12 years. After disgorgement it remains in the bottle for aging until the moment of consumption.


Excellent as an aperitif, it combines well with dishes based on fish, crustaceans and shellfish.

White earths on hilly terraces give these excellent grapes that we press gently in order to get only the flower of the must. Time does the rest, a slow fermentation in the bottle, and a maturation that lasts until the time of consumption.

The Classic Zero Dosage Method “Fog Bubbles” is available in bottles of 750ml, Magnum of 1500ml, Jeroboam of 3000ml and Mathusalem of 6000ml.