The Barbera Le Cave Castello di Uviglie is made of 100% Barbera grapes sourced from Bricco della Cave. The soil where the vineyards are located to produce the Barbera Le Cave Castello di Uviglie is made of clay and calcareous. The harvest is manual and the grapes are after de-stemmed and fermented at a controlled temperature of 26-28 ° C. The wine is matured 8-10 days in contact with the skins, extraction of the noble components of the skins with the delestage method, racking with alcoholic fermentation terminated. Malolactic fermentation completely carried out in steel or cement, conservation on the fine lees partly in cement and partly in wood. The wine age bottled during summer,
According to some, the origin of the placename Castello di Uviglie can be linked to the Latin term “ovilia” a plural for “ovile”, sheepfold, confirming the primitive pastoral organization of the area. Others instead maintain that “Uviglie” comes from the roman patronymic “Avilius” which has left quite a few traces in the area. The name made its first appearance on a document dated November 1271 kept in the capitular archives of Casale Monferrato.
With a tradition and experience of more than five centuries, the winery owned by Simone Lupano is today a dynamic production of 120 hectares of which 25 are vineyards.
The winery has a capacity of 3,500 hl collection and is equipped with the latest technology while still using traditional methods of vinification respecting the typicality of the territory.