Our Wines

Passion for Viticulture

With the new generations, the wines produced on the Estate of Cascina Bertolotto has reached an important place in the lists of the best restaurants, and in the cellars of those who love the 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 fair combination of innovation and carefully balanced tradition contributes to create, today as then, a selection of wines in respect of authenticity, characterized by unique and exclusive flavors and scents.

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.O.C. “La Muiette”


Vineyard: 100% Dolcetto
Refined in the company’s cellars for a year in stainless steel barrels and for a year in the bottle
Color: intense ruby red
Perfume: typical, pleasantly open to purple mammola
Taste: dry, with slight hints of almond in the finale
Service temperature: environment 18 – 20 degrees
It pairs admirably with all the first and second dishes of earth
From the wine it gets a limited selection of brandy.

This wine is made from Dolcetto grapes grown at Cascina Bertolotto.

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.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.

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.


BARBERA DEL MONFERRATO D.O.C. “I Cheini”

Vineyard: 100% Barbera
Refined for a year in the traditional 20 hecty-like oak barrels in the company’s cellars
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. “The 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.


VINO ROSE’ “I Cajarè”

Vineyard: 90% Dolcetto – 10% Nebbiolo

Wine made from red berry grapes and Rosè wine.
Refined for six months in stainless steel barrels in the company’s cellars
Color: Rosé
Perfume: intense, slightly spicy with mineral notes
Taste: dry, persistent, savory
Service temperature: serve fresh 6 – 8 degrees
Ideally served as an aperitif and with fish dishes.

This wine owes its name to a plot of land at Cascina Bertolotto where King Victor Emmanuel II used to hang out during his hunting trips.


BRACHETTO SECCO “La Tia”

Vineyard: 100% Brachetto
Refined in the bottle for two years in the cellars of the company
Color: soft ruby red
Perfume: intense, spicy with predominant notes of thyme, pepper and withered pink
Taste: dry, persistent, with emerging notes of withered ripe fruit
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 “I Surì”

Made from lately harvested Moscato white grapes. Refined for three years in 500-litre oak barrels in the company’s cellars
Vineyard: 100% Moscato
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 that 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.


MÉTHODE CLASSIQUE SPUMANTE “Brut di Bertolotto”

Vineyard: 70% Pinot Noir – 30% Chardonnay
Color: Straw yellow.
Bouquet: scented with hints of thyme and acacia honey
Taste: fresh, full and slightly tannic
Service temperature: cool 6 – 8 degrees
Stay on yeasts 60 months. After the outcrop, it remains in the bottle for aging.
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.


“Oblitus” THE FORGOTTEN WINE

Vineyard: 100% Nebbiolo
Forgotten in the old cellars of the farmhouse for years in large barrels of chestnut, rediscovered, bottled in 520 heavy glass bottles sealed with a wax capsule and accompanied by an elegnate wooden label decorated with the pirograph, refined later 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.


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