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CASCINA SERRA IL TRAMONTO

From the great wine knowledge of Petro Moretti and four generations of experience of   the Massucco comes this wine.   What has been written in history about wine and how to make wine from  greek  to roman period, we find that everything looks new and modern, but nothing  has changed, is the new knowledge  and working methods.

 More than 2 years of study and testing to find a way to produce this wine,  a blend of  Barbera, provides the right balance, a unique style.

 

Why Barbera?

We rediscovered the Barbera grape, which can reach heights of incredible flavors, with soft tannins and delicate. The most important work in the vineyard, it is a thinning up to 70 quintals per hectare. A part of the same grape vineyard is harvested and vinified in  October.

The second part is left for more time in the vineyard, about 30/40 days left and then vinified in oak barriques for 6 months.

The results of this wine is assembled a set of sensations different ripening dates from the same vineyard.   

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Production area: Castagnito, in the Roero

 

Altitude : 330 mt.

 

Exposure : South-east

 

Earthly : Clayey sandy    

             

Sugar: 18 gr. / lt.

 

Acidity : 7,3 gr. / lt


Gradation : 14% vol.

  

Optimal for consumption : 1-10 years

 

WINE CHARACTERISTICS:

Ruby red intense, with a delicate bouquet, fresh wine, with a body    well-balanced, full  flavor, fresh fruit and ripe

      Serving temperature :                               18-20° C

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We recommend this wine with: Main Course

In combination with with: Rice, Minestoni, Pasta

SPECIAL RECIPE OUR CHEF

TAJARIN TO IN ZUCCHINI FLOWER WITH BLACK TRUFFLE CREAM AND PARMESAN

150g grated Parmesan cheese
200 ml of cream
3 courgettes with their flowers
400 grams tamarind to egg

1 garlic clove
chopped parsley
Extra salt and pepper to taste
black Truffle

Melt in a bain marie parmesan and cream Whisk and keep warm
Cut the zucchini into julienne blanch for a few minutes in salted water and cool immediately in ice water
Cook the tajarin in salted water and toss in the pan with the chopped garlic, parsley and zucchini flowers finely chopped Serve putting the cream in soup plate lay tajarin and sprinkle the black truffle thinly sliced​​.

The pairings and recipes have been kindly provided by our Chef Massucco Gabriella School graduate in 1996 from the School of Hotel Barolo. He began his profession in restaurants in the area as the County and the center of Neive Priocca and I eLuna Guarene. Since June of 2008, the first chef at the family restaurant in the vineyards and Massucco cellar Vigne e i Falo Massucco. 

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