Hilberg Pasquero

Cantina e Vini

The Casa Pasquero Farm was founded in the early 20th century on a hilltop in Bricco Gatti. Following traditional farming practices, the Tarabra-Pasquero family have cultivated their land with an assortment of crops across small, dispersed plots of land. At that time, it was all that a farming family needed to support itself. Tarabra and then Maggiorino led a dignified life consisting of daily challenges in symbiosis with nature. Pinin, who was considered to be one of the town sages, is remembered for his tall stature, both physical and moral, and his broadmindedness. Maggiorino was a great lover of horses and, in addition to those that worked on the farm, he raised carriage horses and ponies for his children. However, as often happens, the farm’s true soul was born from Clementina, Pinin’s daughter and Maggiorino’s wife. She structured and educated the entire family group and still today follows the work of her son Michelangelo, the last of six brothers, with a reassuring eye.

The soil of our vineyards is, for the most part, marne and Lugagnano clay (muddy). The soil composition of our fields is not uniform and, thus, requires careful selection and almost personalised treatment down to the vine and row. Our grapes are pressed with a standard wine press, similar to those used in the 1960s, but made from steel. The fermentation of the must is only partially controlled, except for with several ‘special’ vintages and some particular crus where no fermentation yeast added. Maceration is performed in open steel tuns and wine-pressing is still manual.