Ascheri Barolo Pisapola Verduno 2016 (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region


  • Grape


  • Food Pairing

    CheesePasta DishesRed Meat

  • Farming Method

    ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More

Originating in La Morra in the early 19th century, the first vines were planted and the first wine was produced in a place called “Ascheri,” that still exists today. Vine-growing and wine-making were still primitive and rudimental in the region, where wines were mostly sold in demijohns and traveled for several days before reaching their selling points. Documentation concerning the “Ascheri” vine cultivation method (then considered modern for its technical innovations) clearly shows that the Ascheri Winery stood out for its commitment and innovative methods.

In 1880, Ascheri was moved from La Morra to Bra, an important town for the distribution of Barolo, where it still sits today. The estate has expanded to and now includes the original La Morra Vineyards (mainly producing grapes for Barolo, Barbera d’Alba and Dolcetto d’Alba) the estates of Serralunga d’Alba, Verduno and Bra. 

Tasting Notes

Expressive, fresh, and vivid floral and dark berry aromas and flavors. On the palate, texture and soft, silky tannins; opulent ripe fruit balances the firm tannins, giving the sensation of sweetness- although its quite dry, and making it more approachable regarding the Barolo category. 


This particular bottling comes from the commune of Verduno in the La Morra area. It is his smallest production Barolo. The soils here, coupled with the relatively high altitude of the Pisapola site, give a forward-fruit style of Barolo. Ascheri vinifies to accentuate this fruit forward style; they use a pneumatic press so as to not extract harsh tannins. Similarly, during the fermentation and maceration period, the juice is regularly circulated over the solids and there is no punching down of the cap. 

A product image for Ascheri Barolo Pisapola Verduno 2016


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