Cascina Ca 'Nova

Region:          Piedmont

Production:    

Site: www.cascinacanova.it/

 
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BACKGROUND

About 300 million years ago the Valsesia Supervolcano exploded, erupting material emerging from the depths of the earth. On this substrate, among others, the Novara hills were formed by the deposit of morainic materials derived from the melting of the glaciers. Precisely on this precious land the first vineyard was planted.

On this soil father Vittorio and daughter Giada, decided to plant their first vineyard. Over a short period they planted nearly ten hectors of property vineyards., and restored the beautiful 17 century farmstead.  

In 2003 they opened the Relais Cà Nova, located only 200 meters from the winery and the entrance to the Bogogno Golf Club. This attractive residence is divided into 8 stylishly furnished small holiday flats, all equipped with refrigerator and kitchenette, which are available for both long or short stays. 

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The Terroir

The vineyards are located in three areas. The first to be planted was the Vigna del Golf, which covers about one hectare around the estate. On a small, south-facing hill, historically known as Vigna San Quirico, is the vineyard which provides both the grapes, as well as the name, for the prized Nebbiolo cru. Finally, on a large sunny vineyard of six acres in the hills, is the renowned DOCG Ghemme territory. Using the Guyot system for training and pruning, and maintaining only environmentally-sound treatment throughout the vineyards, respecting the safe and proper use of the products

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The Cellar

Great care and attention, is the philosophy of the cellar at Ca’ Nova. After hand-picking and loading the best, carefully-selected grapes into 20-kilo crates, they are taken to the processing area for de-stemming or pressing. They are then pumped into technologically-advanced fermentation tanks, where cryo-maceration, followed by alcoholic fermentation takes place at controlled temperatures. These procedures allow for an increase in the extraction of the compounds contained within the berries through the homogenization of the must.

After fermentation, and for ageing wines the maceration of neraly 20 days, the wine is racked into temperature-controlled stainless steel tanks for clarification and stabilization. The red wines are then sent to the aging cellar where malolactic fermentation occurs. Young wines are generally bottled in the month of March following the harvest, while aged wines are bottled in the autumn a few years later. The wines are then aged in the bottle for at least six months to reach full maturation and enhance the fullness of the bouquet.