- About us
- Company details
We are a winery founded in 1953 and today, we three brothers, Marco, Roberto and Simone, aspire to continue the family tradition for what for us is not just a trade but a way of life. The offer of wines, derived only from our grapes, consists of 14 different varieties, including the renowned Nizza d.o.c.g., Barbera d'Asti Superiore d.o.c.g., and much more! As "Cultivators of Senses," we also offer winery tours and tastings of our wines to take you on a journey of discovery of our terroir, traditions and love for the land.
Year of establishment:
1953
Number of employees:
FROM 3 TO 9 EMPLOYEES
Annual turnover:
between 250.000 and 500.000 Euro
Reference year of turnover:
2021
Export turnover:
Less than 75.000 Euro
Activities:
Grape cultivation
Production of wine from grapes
- Videos
- Catalogue
No videos uploaded
WINES CATALOGUE
BUSINESS PRESENTATION
- Contact Information
- Business Proposals
Company:
CASCINA PERFUMO
Web site:
Address:
STRADA VECCHIA DI CALAMANDRANA, 30
City:
NIZZA MONFERRATO (AT)
Zip Code:
14049
E-commerce:
Social media:
Tag:
No business proposals uploaded
- Map
Carlo Magno - Nizza d.o.c.g.
TECHNICAL SPECIFICATIONS
Type: Stille red wine
Variety: Barbera 100%
Production area: Italy - Nizza Monferrato
Bottle size: 75 cl, Magnum 1,5 lt, Jéroboam 3 lt
Range of alcohol content: 14,5 - 15,5% Vol.
Serving temperature: 18° C
VINIFICATION
Manual harvest, fermentation in steel tanks at a temperature of
26°C. Complete malolactic fermentation and 24-month ageing in
oak and steel barrels.
TASTING NOTES
Ruby red color, intense, complex, fine, vinous and fruity with spicy
and ethereal notes. The taste is dry, warm and soft, fresh, quite
savory, balanced and persistent.
Documents
Athena - Barbera d'Asti d.o.c.g.
TECHNICAL SPECIFICATIONS
Type: Still red wine
Variety: Barbera 100%
Production area: Italy - Nizza Monferrato
Bottle size: 75 cl
Range of alcohol content: 13,5 - 14,5% Vol.
Serving temperature: 18° C
VINIFICATION
Manual harvest, fermentation in steel tanks at a temperature of
26°C. Complete malolactic fermentation and subsequent 10-
month ageing in steel tanks.
TASTING NOTES
Ruby red color, intense and complex, fine, vinous and fruity with a
floral note. The taste is dry, warm, soft and fresh with a good
balance.
Documents
Re David - Freisa d'Asti Superiore d.o.c.
TECHNICAL SPECIFICATIONS
Type: Still red wine
Variety: Freisa 100%
Production area: Italy - Nizza Monferrato
Bottle size: 75 cl
Range of alcohol content: 35,5 - 14,5% Vol.
Serving temperature 18° C
VINIFICATION
Manual harvest, fermentation in steel tanks at a temperature of
26°C. Complete malolactic fermentation and 12-month ageing in
500-liter tonneaux with medium-toasted Allier woods.
TASTING NOTES
Ruby red color with garnet highlights, intense and complex, vinous
and fruity, toasted with a light herbaceous note. In the mouth it is
dry, warm, quite tannic, balanced and intense.
Documents
Giulio Cesare - Barbera d'Asti Superiore d.o.c.g.
TECHNICAL SPECIFICATIONS
Type: Still red wine
Variety: Barbera 100%
Production area: Italy - Nizza Monferrato
Bottle size: 75 cl, Magnum 1,5 lt
Range of alcohol content: 15 - 16% Vol.
Serving temperature: 18° C
VINIFICATION
Manual harvest, fermentation in steel tanks at a temperature of
26°C. Complete malolactic fermentation and 14-month ageing in
new and used barriques.
TASTING NOTES
Intense ruby red color, on the nose it is complex, intense, vinous,
fruity, spicy and toasted. The taste is dry, warm, soft, balanced and
persistent.
Documents
Alessandro Magno - Piemonte d.o.c. Chardonnay
TECHNICAL SPECIFICATIONS
Type: Still white wine
Variety: Chardonnay 100%
Production area: Italy - Nizza Monferrato
Bottle size: 75 cl
Range of alcohol content: 13 -14% Vol.
Serving temperature: 8° C
VINIFICATION
Manual harvest, with crushing and immediate pressing, low
temperature fermentation in steel tanks. Aging for 6 months in
lightly toasted oak barrels with steam-bent staves.
TASTING NOTES
Golden yellow color, intense and quite complex, floral, fruity and
slightly toasted. On the palate dry, warm, savory and persistent.
Documents