CASCINA LA GHERSA “SPINEIRA” GRIGNOLINO

In 1920-25, Osvaldo and Luigi Bologna replanted their "Vignassa" vineyard with vines, which had been destroyed by phylloxera before World War I. While Osvaldo continued to tend the family's vineyards, it wasn't until 1976 that they began building a new cellar in Moasca, .

In 1989, Massimo Pastura began work in the winery with his father Giulio and his mother Piera (Osvaldo's daughter), Varietal/Blend: 100% Grignolino producing the family's first of the "Vignassa" in that Farming: sustainable farming– no herbicides, pesticides or same year. Focusing his efforts on Barbera d'Asti, as the chemical fertilizers leading of the estate's production, Massimo helped Soil: calcareous, dark clay expand the family's holdings up to their current 22ha, while Ave Year Vines Planted: 2000 researching the soil composition, the micro-climatic Yeast: selected yeasts conditions and the clonal selections to find the maximum Fermentation: in temperature controlled stainless steel vats for expression of this varietal through the local . 8-10 days, with pumping over, followed by malolactic fermentation Cultivating their vineyards with the utmost respect for Aging: for 12 months in two/three years old French oak barrels nature, Cascina la Ghersa uses organic treatments, grass Alcohol: 13.5% coverage and no chemical fertilizers, pesticides or Fined: light herbicides. With old vines that were planted between 1920 Filtered: no and 1925, at a density of 5,000 vines per hectare, the total Production #s: 2000 cases yields never exceed 40hl per hectare. Country: Region: Sub Region: Asti Vineyard Size: 0.6ha

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