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Cascina Ciapat - Azienda Vinicola e Prodotti Agricoli del Roero
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Cascina Ciapat - Azienda Vinicola e Prodotti Agricoli del Roero

Vineyards and cellar

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The process of growing vines

ORGANIC SUBSTANCES AND NATURAL ELEMENTS

The geological profile of the Roero area is dominated by sand mixed with sandstone (a fragile, sedimentary rock of marine origin, once used for construction or sculpting, due to its softness and ease of working), with abundant limestone and clay. Soils rich in calcium, potassium, phosphorus, and various other microelements, combined with a good amount of organic matter, make this an ideal terrain for growing grapes. The terrain is generally very steep and varies in color from yellowish to reddish.

The right amount of rainfall, combined with a specific microclimate, creates the primary characteristics of the wine, which have a long tradition in this area.

The producing vineyards cover approximately 13 hectares and are located in the municipalities of Monteu Roero, Montaldo Roero, Vezza d’Alba, Baldissero d’Alba, and Corneliano d’Alba. The plots are quite fragmented, scattered throughout these municipalities. They occupy sandy soils and slopes with the best exposures, where the ruggedness of the hilly terrain does not always permit the use of mechanical equipment, and the work is still done manually according to ancient farming traditions. Terraced vineyards, challenging hills, and advantageous exposures offer us our wines, fruit of a land pervaded by the patterns of marl and rocks, surrounded by green landscapes, and a unique, local microclimate rich in typical characteristics.

The vineyards of the Cascina a Montaldo

 
LET’S TALK ABOUT OUR WINE TERROIR
The Roero soil is sandy, rich in limestone and clay. These minerals are particularly found in our white wines.
It is rich in calcium, potassium, and phosphorus, making it very fertile. Organic fertilization is not always necessary, thanks in part to the perfect balance in the microclimate.
 
The vineyards cover approximately 15 hectares of estate land and are located exclusively in the Roero area between the municipalities of Monteu Roero, Montaldo Roero, Vezza d’Alba, Baldissero d’Alba, and Corneliano d’Alba. The terrain is steep, particularly the older vineyards, which are still worked by hand. Besides soil quality, the most important aspect is sun exposure; southeast exposure is ideal, as it receives morning light and is cool in the afternoon.
 
Another important factor is the age of the vineyard. This is why we have different freshness and structure in our wines. From the oldest vineyard, “Valmaggiore,” approximately 90 years old, to the youngest, “Centanito,” five years old. Each vineyard has different characteristics that we preserve in the cellar, keeping each wine in its own vat, separated by vineyard.
 
In fact, we have associated a name with each vineyard that you will find on the label of the bottled wine.
Our choice has always been not to use herbicides to guarantee and respect a better ecosystem.
Ours is a conventional agriculture that adheres to Italian law 2078/92 and therefore provides for a limited number of mandatory treatments for the health of the vines.
The historic vineyards

The first vines were planted by founder Giacomo and his son Antonio.

The historic “Valmaggiore” vineyard, planted in 1943, is located in the municipality of Vezza d’Alba. It features steep slopes and is still worked exclusively by hand today, producing Nebbiolo grapes bearing the name “vigna Valmaggiore.” The year of planting is very significant, as Italy was still at war. This vineyard was also planted by Giovanni, brother of Grandfather Antonio. The following day, he was called to arms and was lost in Russia.

This historic “Valmaggiore” vineyard, approximately 90 years old, is located in the municipality of Vezza d’Alba and features a 40% slope.
For this reason, it is still worked by hand today. This is where our finest Nebbiolo grapes are produced.
The “Gargan” vineyard, approximately 80 years old, still produces Nebbiolo grapes.
The 70-year-old “Cagnòla” vineyard, a vertical-row vineyard where Nebbiolo and Favorita are produced.
Part of the larger “Valle Gioia” vineyard where Arneis grapes are still produced.

OVER THE LAST TEN YEARS THE NUMBER OF VINEYARDS HAS INCREASED

Alongside the company’s historic vineyards are the younger ones, those planted by Giacomo and Luca, Antonio’s son and grandson.

“Costabella” vineyard, approximately 20 years old, where Barbera and Dolcetto are produced;
“Bricco Lunetta” vineyard, approximately 40 years old, selected for the production of superior quality Arneis,
“Cisane” vineyard, 20 years old, here we find Arneis and Nebbiolo.
“Valle Gioia” vineyard. We expanded the existing vineyard by purchasing adjacent land. We now produce Arneis, Favorita, Nebbiolo, and Barbera throughout the vineyard.
“Centanito” vineyard, planted in 2015, therefore with the first productions of Nebbiolo and Arneis.
“We are very proud of our vineyards and of being able to work these magnificent lands, because only by falling in love with them can we bring out their true value and heritage, which is inimitable.”

Luca Bertello

Work in the cellar

AROMAS AND FLAVORS CURED BY THE WINEMAKER
Luca, our winemaker, meticulously oversees every process. He carefully watches over the wine, just like a son, accompanying it through the aging process in barrels and then in bottles.
 
Each vineyard has different characteristics based on sun exposure, soil, slope, and age.
To preserve the characteristics of each one, we dedicate its own tank to each vineyard.
In fact, we have associated each vineyard with the name you will find on the label of the bottled wine.
The work in the cellar is very delicate, as it is necessary to maintain the original aromas and flavours of the grapes.
 
The main process takes place in the cellar: the grapes are transformed into wine through vinification. Grape pressing varies depending on their color: white grapes are vinified without the skins, while red grapes are left to ferment with the must.
The first fundamental phase in the cellar is alcoholic fermentation, in which the sugars in the grapes are transformed into alcohol.

For red wines, daily pumping over is done to allow the color, aroma, and tannins to emerge from the skins and thus express themselves in the final wine.

The skins, being lighter, tend to form a “cap” on the surface of the wine. Thanks to pumping over, the skins’ characteristics remain well blended, extracting the flavors and aromas from the last ones that will enrich the wine.

After pumping over and alcoholic fermentation, the must is now considered wine and is well separated from the skins.
The must is then poured into a new tank, while the remaining skins are pressed and left to settle further to allow the residual solids to settle.

The wine is poured into the tank about once a week to eliminate the solid part that continues to settle and could ruin the wine itself.

Work in the vineyard

LET’S AVOID WEEDICINES AND OPTION FOR NATURAL PROCESSESThe health of the vineyards is exclusively managed by Giacomo, Luca, and Piero. All work involving “touching” the vines is carried out strictly by them.

WHY DON’T WE USE WEEDKILLERS?

Well…it’s not news that herbicides are harmful to human health. What we want to ensure, however, is the health of the soil! Weeds are very important for nourishing the soil and its ecosystem; if we permanently eliminate them, the rest of the ecosystem suffers as well, jeopardizing the health of the entire vegetation.

"Those who work the land have a great responsibility: to leave a clean and healthy world for those who come after them. It is their right and their duty."
Ilaria Bertello

Fall

To facilitate conservation and fertility, the rows are milled and fertilized after harvest, essential for obtaining quality grapes and maintaining a good vegetative-productive balance between the vines.

Winter

During the winter, the vines rest. From December to March, pruning is carried out, leaving only one shoot, which will be the parent of the grapes that will grow the following year.

 

Spring

In spring, new buds finally appear!

The preserved branches are tied to wires to align them horizontally.
In April, we begin green pruning, removing all the shoots on the old wood, as these don’t produce grapes but instead consume a lot of the plant’s energy.
These steps are essential to keep the young shoots straight and well-spaced.
To do this, we also use those white threads visible on the vines during this period.
Finally, we proceed with the thinning to contain the growth of the foliage.

Summer

Between May and August, phytosanitary treatments are carried out, and pruning continues where necessary.
At the end of July, we begin thinning out excess or greener bunches.
This serves to provide more nutrition to the remaining bunches.
The old vineyards are not accessible to mechanization, so all work is done by hand. Since
weedkillers are not used, mulching occurs between the rows, while we use a hand-held strimmer between the vines.

Again… Autumn

Now everything is ready for the fruit harvest!

The harvest begins in mid-September with the white grapes and ends at the end of October with the harvest of the last Nebbiolo.

“I remember the 2004 harvest well, when the last grapes were picked and pressed on November 1st and probably the fog that was there suited the Nebbiolo grapes very well”
Giacomo Bertello

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