Cascarolo bianco

Cascarolo Bianco is a white grape variety native to Italy. It is primarily grown in the Piedmont region, specifically in the provinces of Alessandria and Asti. The grape is used in the production of various Italian wines, including those classified as DOC and DOCG.

History

The origins of Cascarolo Bianco are not well-documented, but it is believed to have been cultivated in Piedmont for centuries. The grape's name is derived from the Italian word cascara, which means "bark" or "husk", possibly referring to the grape's thick skin.

Viticulture

Cascarolo Bianco is a late-ripening grape, typically harvested in late September or early October. It is resistant to many common vine diseases, making it a reliable choice for growers. The grape is known for its high acidity and low sugar content, which contributes to the crisp, dry character of the wines it produces.

Wine Production

Cascarolo Bianco is used in the production of several Italian wines. It is often blended with other grape varieties, such as Moscato Bianco and Cortese, to create balanced, aromatic wines. The grape is also used in the production of sparkling wines, where its high acidity and floral aromas are highly valued.

Wine Styles

Wines made from Cascarolo Bianco are typically light-bodied and dry, with high acidity. They often exhibit floral and citrus fruit aromas, with notes of green apple, pear, and lemon. These wines are typically consumed young, as they do not have a strong potential for aging.

Food Pairing

Due to its high acidity and light body, Cascarolo Bianco wines pair well with a variety of foods. They are particularly well-suited to seafood dishes, such as grilled fish and shellfish. The wines also pair well with light pasta dishes, salads, and a variety of cheeses.