HISTORY
Cascina del Pozzo
A farming family that for five generations has lived wine and the land as witnesses to be passed on from father to son.
OVERVIEW
Cascina del Pozzo
Cascina del Pozzo has been a farming operation since its origins.
It is located in Castellinaldo d’Alba, in the heart of the Roero. His is a story of men and women who for five generations have lived wine and the land as witnesses to be passed on from father to son. Giacomo Marchisio together with his son Giovanni began wine production in the Roero hills in the early 1900s.
Flavio and his wife Vilma picked up the legacy and, in 1983, founded the Vigna del Pozzo winery (the winery’s current headquarters). After them, their children Gianmario, Stefano and Denise together with Filomena, Sara and Paolo renamed the farm Cascina del Pozzo in the early 2000s.
Quality wine production continues year after year with the arrival of new labels to the present day. Today in the company we also find the fifth generation consisting of Lorenzo and Gabriele, active full-time in running the family business, and Lucrezia, Michele and Giulia, always ready to lend their support.
120+
of history
5+
Generations
22
hectares planted with vines
100.000
bottles / year
To date, the winery has 22 hectares of estate vineyards, all in Castellinaldo, where we personally care for each row as if it were unique.
In the winery, the watchword is respect for nature and tradition.
Among our labels: the Roero Arneis (Montemeraviglia), Castellinaldo Barbera d’Alba and Roero (Montegalletto and Serra Zoanni) are our most precious gems and we aim to enhance them.
The technologies we use are advanced but we do not forget that concept of “tradition” that has always been the guiding principle of each of our production steps.
GALLERY
Some shots of the family
Flavio, Vilma, Gianmario and Filomena, Stefano and Sara, Lorenzo, Gabriele and Lucrezia, and Michele and Giulia. Then Iccio, Bel and Bobo.
grapes
“The quality of the grapes comes from the care one gives to the vineyard, with the right production, not exaggerating, with the quintals, so you bring home good grapes. You see those nebbiolos up here…we thin out…you take off the extra bunches. There’s a choice in early July-mid July you leave 7 to 8 bunches per plant and then the bunch that’s left is stronger, with more energy, generating more color, more structure, more alcohol.”
Gianmario
Transport
“We bring the grapes home in the binks, which are chests that weigh about 3 1/2 quintals, so the grapes arrive whole, so that we have optimal winemaking.”
Stephen
the berry
“The berry on the favorita is very large, contains more water and you get a lighter product. On the arneis, on the other hand, the cluster is smaller, the berry is smaller and therefore contains less water and remains a little more structured and full-bodied.”
Stephen
Harvest
“This is a plant that unfortunately because of the drought this year is drying out, the grapes didn’t ripen, they stayed small, so they don’t have an acceptable sugar level so we leave them on the plant. If you harvested by machine it would all go into the cauldron. By harvesting by hand you have a sorting of the grapes. If there is the bunch you don’t like, you throw it away. The machine can’t make the choice that the person makes.”
Gianmario
Moments
Flavio Marchisio
We plant the new vines, a new vineyard of barberas. Castellinaldo’s famous barberas. Here is the right soil for barberas. Castellinaldo has always had the best barberas around here….
