Antica Cascina dei Conti di Roero Favorita Langhe Doc Cl 75 wine

Straw yellow in colour with greenish reflections.
Delicate bouquet of fresh fruit and white summer flowers.
Notes of jasmine, banana, exotic fruit; fresh, full, discreetly structured

For Daniela and Luigi, producing wines in the Roero means vinifying only native, single-varietal varieties. When tasted, every sip of Roero wine must convey its unique terroir, the product of millions of years of evolution. This is the winemaking philosophy of Antica Cascina dei Conti di Roero.
The white wines ferment in steel until bottling, which takes place after 5-6 months.

The reds ferment with long macerations of 30-40 days.
After malolactic fermentation, part of the wine is aged in wood: the Roero Sant'Anna rests in barrels for two years, the Nebbiolo d'Alba for 6-8 months in second-passage barriques, and the Barbera d'Alba for 6 months.

Daniela and Luigi's arrival at the company coincided with a technological turning point: the replacement of the tanks, which are now all temperature-controlled.
The harvest is done strictly by hand: the grapes are collected in small crates that are immediately transported to the cellar and pressed on the spot.

The fermentation and storage of Roero wines take place in dedicated areas at constantly controlled temperatures.
The bottling line now operates where the stables once stood, and in 2009, a cell for the fermentation of sparkling wines was built.

Daniela and Luigi introduced the use of barriques. With one caveat: every Antica Cascina dei Conti di Roero wine aged in barriques does so in second-use barrels. This is why we call it a "gentle" barrique cellar. For Nebbiolo, however, the grandparents' tradition continues and only large barrels are used. Today, the Roero wines are aged in the cellar in three barrels and around fifty barriques.