Beautiful straw-yellow colour with slight, greenish reflections. A wide-ranging, intense, fruity and flowery bouquet, highly pleasing and very long-lasting. A dry taste, well structured and pleasantly acidulous; delicate and elegant, it is enhanced by a long aromatic persistence.
An estate is initially a project. And a project is a dream which gradually takes shape, first of all on paper, then on the land and finally, for us, in our wine. Our project starts from two simple ideas: respect for nature and alignment with technological progress. Simple does not, however, mean easy. There have been times when we’ve really had to push forward and others in which we’ve had to stand with our feet planted firmly on the ground; we’ve had to invest in land, technology and, above all, research. This is how we’ve created Cascina Castlèt. The grapes are grown in 31 hectares of vineyards in Castiglione d’asti.
We have concentrated on the land, our land, and on the local grape varieties: Barbera, Moscato, Uvalino and Nebbiolo, but also on Cabernet Sauvignon and Chardonnay, this last variety having been grown in Castiglione since the late 18th century, when Marquis Filippo Asinari of San Marzano planted it for the first time.
Cascina Castlèt has belonged to the Borio family for generations. I'm Mariucci, inherited it from my father in 1970. Over the years I’ve had to make brave decisions, also with regard to marketing, with bottles and labels that have been seductive, sometime provocative and very individual. A touch of creativity has always gone into the names of our wines: Passim, Policalpo, Avia, Latina, Goj, Ataj and Uceline. They all have a little secret, a story, which we invite you to try and discover.
“Those who choose a bottle of Cascina Castlèt love beautiful things, good things, things that make them dream”. It’s a matter of ethics and culture. For us, ethics and culture mean respect for the environment and for those who work with it.
Pairing Suggestions: Excellent as an aperitif, ideal with hors d’oeuvres and it goes nicely with first courses containing light sauces and with second courses of fish and shellfish.
Maturation: The must obtained from soft pressing is cooled and statically decanted. Alcoholic fermentation, with the use of selected yeasts, takes place at an average temperature of 18°C. The wine is left on its fine lees in stainless-steel vats until bottling.
