Giovanni and Silvano Pasquero-Elia are the inheritors of a winemaking tradition going back 7 generations. The estate, located entirely in Serraboella south and east of Neive, was purchased in 1796 and has been selling wine labeled Barbaresco since 1893.
Excellent South and Southwesterly exposure and natural, low-yield farming consistently has produced classic Piemontese wines of finesse and elegance.
The Nebbiolo for the Ca Vaja comes from a vineyard of the same name outside of Barbaresco near the town of Diano d’Alba which was purchased and replanted by the Pasquero-Elias in 1994.
The low yields and aging in predominantly used barrels produce refined, yet full-bodied wine with classic scents of truffle, tar, cocoa, and red fruit on the nose.
Regional History
The wines of Piemonte are noted as far back as Pliny’s Natural History.
Due to geographic and political isolation, Piemonte was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piemontese with little incentive to expand production.
Sixteenth-century records show a mere 14% of the Bassa Langa under vine – most of that low-lying and farmed polyculturally.
In the nineteenth century the Marchesa Falletti, a French woman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte.
Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour – later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy – this was the birth of modern wine in the Piedmont.
At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca.
In these soils – located mainly around the towns of Barolo and Barbaresco – the ancient allobrogica, now nebbiolo, achieves its renowned fineness and power.
Regional Foods
Piedmontese cuisine is heavily influenced by French culture; rich foods with béchamel, mayonnaise, and reduction sauces are often featured.
The cuisine is highly localized and seasonal – vegetable varieties are abundant in the south-bordering Liguria.
Piemonte has its own distinct breed of cow descended from the Auroch and Zebu breeds. Their distinctly flavored beef is unique and often served as “carpaccio”, braised or roasted.
Regional pastas include tagliatelle and ravioli stuffed with local vegetables, cheese and meats.
White truffles are the most famous and expensive regional specialty, and are often shaved over appetizers or served à la carte in thin slices.
Typical cheeses include Castelmangno, Gorgonzola, Fontal, Fontina, Bra and Robiola-Piedmontese.
© 2007 Moore Brothers Wine Company