Luisin

Founded in 1913 by Luigi Minuto, great-grand-father of current owner Roberto Minuto, Cascina Luisin has always been owned and managed by the same family. Their seven hectares are spread over prime Barbaresco real estate – mostly comprising two of the region’s great crus, Asili and Rabaja. A truly artisan operation, the quality of the Luisin wines are centred on the vineyard work which is attentive and manual, whilst wine-making is simple and un-intrusive; 28 day fermentations and macerations are followed by 30 months in large Slavonian oak casks. The hallmark of these classic, thrilling Barbarescos are purity and vitality, offering tension, pretty but subtle aromas, vineyard expression and finesse. Minuto is the unsung hero of the Barbaresco DOCG.

2015 Vintage

It is extremely rare these days for top-quality Langhe estates with great vineyards at their disposal to fly under the radar, but that is exactly what Cascina Luisin does. In Paolin, Asili and Rabaja, proprietor Roberto Minuto owns some of Barbaresco’s greatest vineyards. Hard work, viticultural techniques that respect the environment and low intervention winemaking make for some of the most profound and ageworthy wines in the region. Roberto is an arch-traditionalist. Wines are fermented with indigenous yeast with maceration on the skins for up to 60 days, adapted down to 44 days for the 2015 vintage. After fermentation the wines are then aged in used Slavonian oak casks of 20-50hl for between 24 and 30 months. Soulful, classic wines that highlight the distinct differences between each terroir. They require several years in bottle to shed off a robust outer-layer reveal their stunning potential. If you are ever lucky enough to come across old bottles of Luisin, don’t hesitate to snap them up!

2016 Vintage

“Fantastico!” Is owner Roberto Minuto’s immediate reaction when asked about the 2016 vintage. “A beautiful year, ” he continues “with generous yields. There were good temperature differences between night and day, mornings were cool. September and October conditions were perfect. This allowed us to pick when we wanted, for us this meant starting the Nebbiolo harvest on the 24th October.” Roberto is a bastion of traditional Piedmontese winemaking. He is a true artisan who exploits enviable vineyard holdings to the maximum. Such was the quality and ripeness of the fruit in 2016 that he decided to leave the wines on their skins for double the amount of time after fermentation than usual– 80 days in total. These are authentic, soulful Barbarescos of stature and depth. The Luisin wines typically require a lot of patience and time in bottle before being approached, a good five to ten years, but age seamlessly for decades thereafter.