Cascina Baricchi Bianco Ça Va Sans Dire 2016
Cascina Baricchi Bianco Ça Va Sans Dire 2016
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Cascina Baricchi, based in Neviglie in Piedmont’s Langhe hills, is known for producing soulful, unconventional wines that push boundaries while remaining rooted in tradition. The Bianco Ça Va Sans Dire is a fascinating field blend of mostly Chardonnay with a touch of native white varieties, harvested from old vines planted on marl and limestone soils at high elevation. The 2016 vintage, a balanced and elegant year, brings remarkable freshness and depth to this wine.
Vinification & Technical Notes:
The grapes are hand-harvested and undergo a slow, spontaneous fermentation with indigenous yeasts. Partial skin contact and extended lees aging in large neutral oak and stainless steel give the wine both texture and aromatic complexity. Bottling is done without heavy filtration to preserve purity and nuance.Tasting Notes:
The 2016 Bianco Ça Va Sans Dire is golden-hued with aromas of honeyed orchard fruit, chamomile, and citrus zest, layered with hints of almond, wild herbs, and wet stone. On the palate, it is textural yet vibrant, balancing richness with lively acidity. Notes of pear, lemon oil, and dried flowers linger on a long, mineral-driven finish. Already beautifully expressive, it shows the complexity of an aged Piedmontese white and will continue to evolve gracefully.Terroir:
The vineyards are planted on limestone and clay-marl slopes typical of the Langhe, contributing both freshness and a saline minerality. The elevation and exposure ensure slow ripening, allowing the wine to retain tension and aromatic lift even with age.Serving & Pairing:
Serve cool (around 10–12°C / 50–54°F). This is a versatile white that pairs wonderfully with aged cheeses, saffron risotto, roast poultry, or seafood dishes with depth and spice. - Varietals: Timorasso
- Vineyard: Made from purchased grapes sourced from a vineyard in Casasco near Alessandria
- Orientation: 480m in elevation
- Soil: Limestone-rich clay.
- Viticulture: Vineyard planted in the 1950's. Hand harvested.
- Vinification: 20 day long fermentation in stainless steel.
- Aging: Ages about six months on the lees with batonnage in stainless steel after which it went into neutral, used barriques for 9 years before being bottled.