This week we are excited to highlight Cascina Tavijin from Piemonte, Italy. We have three of their predominantly Barbera Cuvees on the shelves, Vino Rosso (Barbera & Freisa), 68 (Barbera & Ruché) and (B)arbera (Barbera). 

Since taking the reins from her parents Nadia Verrua has been transitioning Cascina Tavijn from conventional to natural practices.  Along with growing the well-known Italian varietal Barbera, they also grow lesser known indigenous varietals like Grignolino, Ruché, Slarina, and Freisa. All of this is done organically and across a small plot of 6 hectares of vines and four hectares of hazelnut trees (Nadia’s mom Teresa is famous for her torta di nocciole, Hazelnut Cake). 

To get a visual of the place take a look at this video put together by the importer Louis/Dressner. The video highlights the beauty of the area but also the challenges natural winemakers like Nadia Verrua face. One in particular is getting an appellation.  An appellation is a designated wine-growing region, a system born out of French laws that sought to maintain the quality and authenticity of a specific region. Wines from a particular region have to pass by a regional board which is examining the wine for characteristics beyond geography. Grape varietal, alcohol content, vilification process, style, vineyard practices are also the rules of a wine being awarded an appellation. Any deviation of these rules can lead to disqualification. 

Ahead of releasing their cuvee “(B)arbera”, Nadia and her family sought to pass the appellation (technically denomination in Italy) board’s judgement. They tried and failed three times. Each time they had to spend money to be evaluated. But nevertheless they brought it to market. And while it didn’t meet the specifications of the denomination board the whole lot of (B)arbera sold in less than two months. Goes to show that appellation/denomination doesn’t always equal a good wine. And we are grateful that their wines stayed true to their rustic soul!

A deep dive into (B)arbera:

Winemaker/Estate: Nadia Verrua / Cascina Tavijn 

Label: (B)arbera aka “La Bandita” 

Country/Region: Asti, Piemonte, Italy

Grape: Barbera

Making of: Two months on the skins then pressed to concrete vats for a year.

Notes: Earthy, Vegetal, Black Berries and their seeds 

Food: Salami! Especially a little Grotto Meats Finocchiona,Osso Buco, Mushroom Risotto, Braised/Roasted vegetables