Cascina Rainero

Barbera d’Asti D.O.C.G. “La Malandrina” 2020

Pure Barbera fermented in concrete and aged for 50% of the mass in stainless steel and 50% in American oak barrels.
The nose will be greeted by fruity hints that alternate with a ripe black cherry, giving a soft and fresh taste. In the afternasal to emerge are scents of resins and chestnut honey, for a balanced and satisfying closure, with clear memories of cinnamon.
The intense acidity tells the story of the generous and mineral heart of Mongardino.

Grignolino d’Asti D.O.C. “Preludio” 2021

Grignolino fermented in concrete and aged in acacia barrels to respect the varietal characteristics of the vine of origin. The mouthfeel is austere, full of power and structure, preceded by a nose of violet, black currant, dark spices and tobacco. Decidedly tannic and persistent.
Princely, a true king in the Monferrato.

Barbera d’Asti D.O.C.G. 2021

Red wine from indigenous Monferrato grapes vinified in steel and aged in American oak Tonneau for 5 months, plus a further month’s rest in the bottle.
Intense impenetrable ruby, nose of ripe red fruit and notes of tobacco, wood and sweet spices. The palate is fresh, soft, smooth and structured.

Alcohol content 14°.

Cooked must


PROCESSING: The fresh grape must, just obtained from the pressing of the grapes, is simmered over a wood fire for about 20 hours, until it reaches a density slightly lower than that of a jam. Cooking must be rigorously slow.

The dark color is due to the use of Barbera grape must.


It is used on fresh cheeses, or as desired on polenta and to flavor meats. Excellent also for desserts.