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The winery
Cantine Dall’Asta are the oldest winery in Parma Hills, founded in 1910.
Located in a rare beauty position, in Casatico di Langhirano, a truly suitable area for wines, it dominates the Torrechiara Castle of which it was the main addiction ( The name “cortile” = Court, which originates the one of the company: Cortile Del Castello).
Born around the nucleus of an ancient watchtower, pre-existing at the castle, in addition to the historic basement cellars, currently destined for aging on the yeast of Classic Method Sparkling Wines, the operational headquarters have been renovated and you can
find the technologies of a modern cellar, which is able to carry out the complete cycle of phases internally of the supply chain.
The vineyards grow along the hilly slopes, which here find an ideal microclimate, determined by the exposure of the clayey-calcareous soil, the altitude ( from 250m to 400m ), the nearby presence of the mountains and the Parma stream.
The production has now become very varied and deliberately aimed at enhancing the typical features of the territory.
Year of establishment:
2018
Number of employees:
FROM 10 TO 19 EMPLOYEES
Annual turnover:
Not available
Reference year of turnover:
2023
Export turnover:
Not available
Activities:
Manufacture of sparkling wine and other special wines
Accommodation on farms
- Videos
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Cantine Dall'Asta produces iconic wines of Parma Hills
Cantine Dall'Asta , la storia del Vino di Parma
Come nasce il Passito di Cantine Dall'Asta
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- Contact Information
- Business Proposals
Company:
Il Cortile del Castello Soc. Agr. a R. L.
Telephone:
+39 3272663569
Web site:
Address:
STR DELLA NAVE 14
City:
CASATICO LANGHIRANO (PR)
Zip Code:
43013
E-commerce:
Social media:
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- Map
ANCESTRAL METHOD EMILIA IGP MALVASIA -Dry Sparkling Wine
Vine variety : Malvasia di Candia Aromatica
Type of vineyard : planting Vineyards at 300/400 m, with east/southeast exposure and farm in Guyot
Winemaking: Twelve hours of "pellicular maceration", very long fermentation at low temperature, with indigenous yeasts winter settling
and bottling in late spring. No filtration
Refermentation: In the bottle in the dark for a long time, in our 16th century cellars.
Alcohol content: 13% ABV.
Colour: Deep straw yellow, with golden reflections.
Perfume: Typical, aromatic with pleasant floral scents and notes of leavening.
Taste :Dry, fine, savoury, pleasantly fruity.
with a bitterish aftertaste typical of the variety. Strong structure, good minerality, long-lasting and of great cleanliness for the palate.
Combinations: Capable of remarkable combination possibilities. Ideal for structured, fried aperitifs of various kinds, well cooked first courses and with a lot of seasoning, The combination with cold cuts is excellent.
It is ideal for those who prefer the wines of the past.
Operating temperature : 8 - 10° C
COLLI DI PARMA P.D.O CABERNET SAUVIGNON
Vine variety :Cabernet Sauvignon
Type of vineyard planting :Vineayardsat an altitude of 300 - 400 metres, exposure to the east, farming in Guyot
Winemaking :Classic in red, long maceration, but always at controlled temperature
Ageing :24 total months, 6 in stainless barrels and 18 months in barriques
Alcohol content :14,5 % vol.
Colour :Very intense ruby red color with violet reflections
Perfume :Intense and complex with notes of blackbarry, wet purple e ripe vegetable.
Taste :Large structure, with a variety of features. Soft, quiet fruity, presents an excellent freshness and evolved tannins.
Combinations :Red meat, also the result of rich processing, various game. Cheese of medium and long maturation, ideal also for some types of blue cheese.
Operating temperature :Service temperature: around 16° - 18° It is recommended to oxygenate it before to drink.
Passito di Malvasia Emilia IGP
Grape varieties: Malvasia di Candia aromatica 100%
Vineyard characteristics: Vineyards’ altitude between 250-400 m, east facing with Guyot training system
Vinification: The grapes are picked during the first days of harvest to preserve their maximum freshness. They are therefore placed on racks at controlled temperature and humidity. Once the aimed level of drying has been reached, we proceed with soft pressing and yeast inoculation. The resulting wine ages for about two years prior bottling.
Alcohol content :12% vol
Appearance:Deep gold colour
Nose : Notes of dried apricot associated with saffron, honey and caramelized fig
Taste :Enveloping and persuasive, supported by a pleasent freshness balanced by a consistent structure. Hints of honey and persistent finish
Pairing:
It matches perfectly aged cheeses and dry pastries. Ideal at the end of a meal as a meditation wine
Serving temperature: 12 – 14 °C
Documents
MALVASIA FRIZZANTE TERRE DI TORRECHIARA -Colli di Parma DOC Malvasia Frizzante
Type of wine: Colli di Parma DOC Malvasia Frizzante
Grape varieties: Malvasia di Candia aromatica 100%
Vineyard characteristics :Vineyards’ altitude between 250-400 m, east facing with Guyot training system
Vinification: Gentle pressing under inert gas of destemmed and crushed bunches; aging of the base wine in stainless steel tanks on fine lees.
Second fermentation : Martinotti method
Alcohol content :11,5% vol.
Appearance:Straw yellow colour with greenish reflections
Nose: Ripe yellow fruit and white flowers such as jasmine and acacia
Taste:
Fine and delicate; the wine gradually releases its fruity flavours giving a pleasant persistence. On the palate it is smooth and balanced with a surprising acidity.
Pairing :Ideal for the whole meal; it typically accompanies the regional cuisine and every kind of charcuterie.
Serving temperature : 8 - 10° C
Documents
Casatico - Colli di Parma DOC Pinot bianco Metodo Classico Brut
Type of wine :Colli di Parma DOC Pinot bianco Metodo Classico Brut
Grape varieties :Pinot bianco 100%
Vineyard characteristics :Vineyards’ altitude between 250-400 m, east facing with Guyot training system
Vinification : Gentle pressing under inert gas of destemmed and crushed bunches; aging of the base wine in stainless steel tanks on fine lees.
Second fermentation : Traditional method; following a period of aging on yeasts for a minimum of 36 months. The remuage operations are carried out manually on pupitres.
Alcohol content :12,5 % vol.
Appearance : Straw yellow colour with gold reflections
Nose: Intense and complex bouquet; aromas of fresh fruit and white flowers are supported by intense pastry notes.
Taste: At the first sip, it is perceivable the immediate freshness supported by a very fine bubble. The aromas are of rennet apple and elderberry syrup. The long stay on the lees reinforces its persistence on the palate.
Pairing :Ideal for aperitifs and finger food. Very versatile wine that can also be paired with pizza or any baked dish.
Serving temperature : 8 - 10° C