Cascina Corte is a small company founded by Alessandro Barosi in the early 2000s in Dogliani. Its vineyards are immersed in the hill of San Luigi, with neighbours of all importance, like the vineyard of "Briccolero" of Chionetti. From the moment of the purchase of the Cascina, Sandro and his wife Amalia, have proven to be enthusiastic about the new life as wine producers, starting first from the renovation of the rooms dedicated to the cellar compared to those dedicated to the housing part. Today Cascina Corte is a beautiful B & B surrounded by the vineyards of Dolcetto, Barbera and Nebbiolo that Sandro and his wife follow with great care and attention, leading the countryside with a total biological regime. While on the one hand, we observe the new plants of Nascetta, Riesling and Freisa in production only for a few years, and that portion of Dolcetto that has been moved to a more fresh exposure after the recent heat waves. Around the house you can safely stroll through the old Dolcetto vineyards dating back to 1946 and 1949, which give rise to the Dogliani and the Dogliani Superiore Vigna Pirochetta. The vineyards of Nebbiolo and Barbera are exposed to the south. The company currently produces about 25,000 bottles, and in the next few years will reach 40-45,000.
The production of wines is divided into two main categories: those that follow a standard refinement, steel and wood, and Sandro's new experiments, with refinements in amphorae of 220, 350 and 500 litres. The fermentation takes place in steel tanks and the use of large barrels and non-new barriques is only used for Barbera and Nebbiolo.
Cascina Corte follows the principles of certified organic viticulture both in the vineyard, where no herbicides or fertilizers are used, natural or chemical that are replaced by the use of green manure, both in the cellar, where no yeasts are used, and the wines are not filtered or clarified and the use of sulphur dioxide remains under 30g / hl.
Surely the wines of Barosi are to be tried because of their unquestionable quality. What stimulates our curiosity even more, however, is also the appreciation of their experiments, on the one hand, important and reflective, on the other, never invasive and respectful of the Langhe tradition.