The Grapes to produce the Barbera d’Asti Superiore DOCG Tenimenti Ca’ Bianca are harvested at the end of September. Picking is done exclusively by hand, and the grapes placed in cases. Once the grapes have arrived in the cellar, they are first of all pressed and destemmed and then transferred to traditional vertical fermentation vessels for temperature-controlled alcoholic fermentation, with post- fermentative maceration lasting around 10 days. At the end of this process, separation of the free run juice is carried outby pressing. We thus have the new wine ready for ageing. Maturing takes place in steel tanks until spring, when the wine is transferred partly to French oak barrels and partly to medium-seasoned barriques, which have already been used once or twice. After the aging period, the various batches are blended and bottled.
“Casa Vinicola Ca’ Bianca” opened in 1952, in the Alessandria area of the Alto Monferrato, which is now part of the small municipality of Alice Bel Colle, a stone’s throw from Acqui Terme.The winery name was inspired by the local name of this area “al ca’ bianche”. Headquarters are now in the Cascina Spagna, a farmstead acquired in the 1980s and whose origins are rooted in history, at a time when the Spanish were at war with France and the Venetian Republic, in the 1620s. Its high-hill position made it a strategic site offering an overview for everyone travelling across the entire valley beneath.In August 1997, the estate grew to include the Cascina Polsino farm of about nine hectares under vine, in a single plot of prized terrain in the estate. Tenimenti Ca’ Bianca occupies an area in excess of 24 hectares in a single plot, set around the cellars, and the central viewpoint offers a stunning panorama. The lands around the estate are great wine country and were formed thirteen million years ago, in the Miocene period, on the sandy bed of a quite shallow ancient sea.