Pasquale Pelissero started as a family winery back in 1921 when brothers, Giovanni and Giuseppe, purchased the Cascina Crosa vineyard in the village of Neive from the historic, noble Conti Cocito family. Pasquale, or Papa, took the helm thereafter and became the first in Neive to bottle and sell his own wines. In a time when bulk wine production was common in Barbaresco, Pasquale pushed the envelop for quality with his first 1971 bottling and garnered a reputation synonymous with excellence. When Papa passed away in 2007, his daughter, Ornella, took the reins and has continued to work the vineyards by hand and strive for the superb level of quality that made her father a light amongst his fellow vignerons. Ornella’s son, Simone, is now studying winemaking in Alba to continue the honored family tradition.
Derived from the most premium site in the village, the hilltop Cascina Crosa enjoys a unique microclimate that allows for earlier ripening, which inevitably leads to a shorter maceration and fermentation time. Pasquale Pelissero nurtures the special pocket of Piedmont with ample care and is a member of Langhe Biotipicità, adhering to, “lotta integrata,” which is an Italian regulation governing sustainable farming methods. The thriving biodiversity of their special estate is truly reflected in the purity found in the glass. Following a hand harvest of only premium fruit, the grapes are traditionally macerated and fermented for around twelve days. The wine is then matured in large oak botte for thirty months, then aged an additional year in bottle prior to release. The result is a rich yet balanced Barbaresco that is simply teeming with life.
The 2011 Cascina Crosa Barbaresco exhibits a concentrated dark garnet core with slight orange reflections on the rim. The enchanting nose allures with aromas of ripe black cherry, strawberry, black plum and a hint of orange peel perfumed with notes of black tea, leather, tar, tobacco, tomato leaf, a touch of fennel and well-integrated exotic spices. The palate is medium-plus in body with beautiful richness of fruit, mirroring the nose, and boasts layers of leather, tar, tobacco amidst the wild berry fruit that is elevated by flavors of crushed rock, spices and a hint of white pepper. This beauty needs air to fully express herself. We recommend decanting for one hour prior to serving in Burgundy stems between 60-65 degrees. For a dish with enough perfume and complexity to stand up to this charming Barbaresco,
serve this New York Times recipe for Roasted Hen stuffed with Foie Gras and Black Truffles.
