# Ciuèt (Pietro Cassina)

> Red, Coste della Sesia DOC Nebbiolo by [Pietro Cassina](https://ilvinobello.com/wineries/pietro-cassina.md), Alto Piemonte, Piemonte, Italy. From Il Vino Bello (https://ilvinobello.com/wines/pietro-cassina-ciuet).

- **Producer:** Pietro Cassina
- **Style:** Red
- **Denomination:** Coste della Sesia DOC Nebbiolo
- **Grape:** Nebbiolo 100%
- **Production area:** Cascina Chignalungo estate, Municipality of Lessona, land registered as DOC
- **Soil:** Fluvioglacial gravelly-sandy soils, coarse and heterometric, deeply altered and partly loose, topped by loessic silty-clay layers. Acidic (pH 4.5-5.4), rich in manganese and iron, orange, yellow and dark brown in colour.
- **Exposure:** Southeast to southwest
- **Harvest:** Between the last week of September and the first two weeks of October
- **Vineyard planting:** Espalier Guyot training, about 5,000 vines per hectare, 290 m above sea level
- **Vinification:** Grapes are hand-picked in 7-9 kg crates with a further selection in the cellar, thinned more heavily than for the estate's Coste della Sesia Rosso. After sorting on a vibrating table, destemming and soft crushing, they drop into temperature-controlled steel tanks for spontaneous fermentation and 7-10 days of skin maceration below 28°C, with punching down and pumping over about twice a day. The wine matures in 15 hl oval barrels of Austrian and Swiss oak for at least 21 months, then is bottled with further time to age.
- **Serving temperature:** 18-20°C, uncork 1-2 hours before serving
- **Storage:** Ageing potential 10-15 years
- **Last updated:** 2026-09-25



## Summary

A varietal Nebbiolo under the Coste della Sesia DOC, farmed on the Cascina Chignalungo estate and matured close to two years in Austrian and Swiss oak.

## Tasting notes

Deep ruby red, tending to orange with age. Very intense nose opening on rose and violet, followed by red fruit and ripe, balanced spice. Dry palate, well-refined tannins, cherries, berries and spice; good structure, harmony and smoothness typical of Nebbiolo from the Lessona area.

## Food pairings

Braised beef in Nebbiolo, roast beef or lamb, stewed venison or wild boar; mushroom risotto and tagliatelle; aged cheeses such as Parmigiano Reggiano, Gorgonzola and mountain Toma Piemontese; tajarin with truffle, agnolotti del plin, chicken cacciatore, grilled vegetables.