Garnet-tinged, ruby red hue. A fragrant bouquet of perfectly ripe fruits. Warm and velvety on the palate, with a touch of spice on the finish. A fantastic pairing with meat, cheese, pasta, rice, and even veggies.

Farming  : Certified Organic | Certified Biodynamic

Winemaking : Hand-Picked Grapes | Native Yeast Fermentation | Unfined | Vegan | No Added Sulfites

Region : Piedmont, Italy

Grape : Mostly Barbera | Little bit of Cabernet Sauvignon

Alcohol by Volume : 14.5%

Woman Winemaker/Owner: Massimiliana Spinola

Castello di Tassarolo is a historic winery in Gavi, Piedmont, run by Massimiliana Spinola, whose family has been making wine there since the 14th century. The estate spans 17 hectares, cultivating Cortese di Gavi, Barbera, and Cabernet Sauvignon with a strong commitment to biodynamic farming, which they adopted in 2006 to respect nature and the environment.

A pioneer in sustainable viticulture, Massimiliana’s former partner, Henry Constantinou (heavily inspired by teachings of Rudolf Steiner, the father of biodynamics) introduced heavy horses for vineyard work, helping develop biodynamic methods without machinery. The winery also specializes in sulfur-free white wines, crafted with enologist Vincenzo Muni, proving that healthy soils and grapes are key to natural winemaking.

The grapes are crushed and undergo classic maceration and fermentation in tanks with indigenous yeast only, for 15 days. 6 months on lees in stainless steel.