Commitment to Biodiversity.

  • The Vines.

    Extending over 4 hectares, Cascina Zerbetta combines tradition and experimentation. 2 hectares are dedicated to Barbera and a further 1 hectare dedicated to Sauvignon Blanc. Previously Merlot and Cabernet Sauvignon were planted but he realised that it was more important to have indigenous grapes than international varieties.

  • The Terroir.

    The gentle hills of Basso Monferrato are composed mainly of red clay. This structure of strong soil gives to the vines a good resistance to the relative lack of rain

    As a result, the grapes have a good resistance to acidity and also provides the possibility of long ageing of the wines.

  • New Projects.

    In 2022, Paolo decided to plant some Timorasso which thrives in this terroir. This kickstarted a plan to plant more local varieties, and in 2024 Paolo plans to cultivate Nebbiolo, Baratuciat and Freisa vines over one hectare.

Organic Methods.

Cascina Zerbetta was founded with an understanding of biodynamics. Over the years, Paolo Malfatti has modified his approach to encompass methods that retain at their core a respect for the land. This means the rejection of artificial pesticides and the minimal use of sulphur and copper treatments on the vines.

Harvest takes place between mid-August (for the Sauvignon Blanc) and mid-September (for Barbera) with three rows deliberately left of the Sauvignon until November. This is a smallscale activity: sometimes it is just Paolo and his family, and other times help is found in the form of a local co-operative. There is always a focus on quality of the best grapes through meticulous hand harvesting.