Red

Tèra Russa

By Pietro Cassina, Alto Piemonte, Piemonte, Italy

Pietro Cassina Tèra Russa

A varietal Vespolina, a close relative of Nebbiolo that ripens about two weeks earlier, farmed on the Cascina Chignalungo estate and aged five years in Swiss oak. Awarded a Decanter Silver Medal and 90 points from Wine Enthusiast.

Tasting notes

Very intense ruby red in youth, turning more garnet with age. Intense and persistent nose led by violet, with red berries, spice and good minerality. Intense, dry palate with ripe, present tannins, berries, ground spice and a tarry note; extraordinary structure and natural elegance for a grape once wrongly considered minor.

Pairs well with

Braised, roasted or grilled beef, lamb, stewed venison, wild boar or chuck; mushroom risotto and tagliatelle; spicy or aged cheeses such as Castelmagno, Gorgonzola and mountain Toma Piemontese; tajarin with meat sauce, agnolotti del plin, chicken cacciatore, grilled vegetables.

Technical details

Style
Red
Denomination
Coste della Sesia DOC Vespolina
Grape
Vespolina 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
From the last decade of September to the first week 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. 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 15-25 hl oval barrels of Swiss oak for about 60 months, then is bottled for further ageing in bottle.
Serving temperature
18-20°C, uncork 1-2 hours before serving
Storage
Ageing potential up to 20-25 years

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