Wines Barbera d'Asti Cascina Castle`t - Passum - 2016

Viniou Reviews

Cascina Castle’t Barbera d’Asti DOC Cuvée Passum 2016 is a striking expression of Piemonte’s indigenous Barbera grape, crafted in the heart of the Asti zone. The 2016 vintage benefits from a favourable growing season, allowing the Barbera fruit to ripen fully, endowing the wine with both concentration and freshness. The cuvée “Passum” suggests a nod to the ancient Roman method of drying some grapes before fermentation, imparting extra richness and depth to the final wine. This Barbera reveals a vivid ruby red hue, with a bouquet rich in ripe cherry, blackberry, and subtle nuances of spice and cocoa, likely enhanced by careful oak ageing and the Passum technique. On the palate, it is medium to full-bodied with lively acidity, round tannins, and hallmark notes of dark berries, plum compote, and a hint of balsamic.

The Piedmont region, nestled in northwest Italy at the foothills of the Alps, is renowned for its varied terroirs dominated by calcareous clay and marl soils. The region enjoys a continental climate: warm summers and cool, often foggy autumns, conditions which ensure a long, slow ripening period favourable to Barbera’s aromatic development and vivacious acidity. Barbera d’Asti, historically overshadowed by the Nebbiolo grape, has earned increased recognition for its food-friendly character and expressive style, reflecting the tradition and innovation found in producers like Cascina Castle’t.

This Barbera d’Asti is ideally paired with rich, savoury fare and regional dishes. Superb matches include agnolotti del plin (Piedmontese filled pasta), mushroom risotto, or brasato al Barbera—beef braised in the same wine, heightening both the dish and the sensory link in your glass. The wine’s bright acidity also refreshes the palate alongside tomato-based sauces, grilled sausages, roasted poultry, or mature cheeses such as Castelmagno or Parmigiano Reggiano.

For optimal enjoyment, decant this 2016 Barbera d’Asti Cuvée Passum to allow it to breathe and reveal its nuanced bouquet. Serve at 16-18°C to showcase its balance of fruit, spice, and structure. This bottle can be enjoyed now or cellared for another few years to explore further complexity.