Cascina I Carpini
Pozzol Groppo, South-East Piedmont, Italy
Holistic, Certified Organic & Vegan Farming
In the quiet hills of Colli Tortonesi in southeastern Piedmont, Cascina I Carpini is a winery built around a simple idea: great wine begins by listening to nature. Founded by Paolo Ghislandi, the estate combines organic farming, indigenous grape varieties, spontaneous fermentation, and patience to create wines that reflect both the land and the natural rhythm of each vintage.
Today, Paolo shares this vision with his son Riccardo and nephew Carlo, carrying the philosophy of I Carpini into a new generation.
The Story of Cascina I Carpini
The story began in 1998, when Paolo Ghislandi decided to leave the fast pace of Milan behind and search for a different way of living. He found it among the hills of Pozzol Groppo, in the Colli Tortonesi, where he could build a life centered on nature, wine, and a more holistic relationship with the land.
His ambition was never simply to establish another winery. Paolo wanted to create an environment in which vines, people, and the surrounding ecosystem could exist in balance.
Over time, that personal vision developed into 15 hectares of organically farmed vineyards and an estate producing approximately 5,000 cases annually. Today, the project continues as a family endeavor, with Riccardo and Carlo sharing Paolo’s commitment to the land and its wines.
Vineyards & Native Grapes
Cascina I Carpini focuses strongly on grape varieties connected to Piedmont and the Colli Tortonesi, including Timorasso, Barbera, and Albarossa.
Among them, Timorasso has a particularly important place. The estate’s Rugiada del Mattino comes from approximately 30-year-old vines rooted in fossil-rich clay and limestone soils, with underground spring water contributing to the distinctive vineyard environment.
Old vines also play an important role in the estate. The Bruma d’Autunno Barbera Superiore, for example, is produced from vines reaching approximately 100 years of age, offering a remarkable connection to the viticultural history of the area.
Philosophy & Winemaking
Paolo describes himself as a “natural producer.” For him, this means observing the vineyard carefully and adapting the winemaking process to the character of each grape rather than forcing every wine into the same style.
The estate practices organic dry farming, while its wines rely on spontaneous fermentation with indigenous yeasts. Extended contact with fine lees and long periods of maturation allow the wines to develop gradually, with time serving as one of the cellar’s most important tools.
This philosophy can be seen across the portfolio. Rugiada del Mattino Timorasso spends 12 months on fine lees before further bottle maturation. Settezolle Barbera Riserva develops over several years in stainless steel and bottle, while the rare Bruma d’Autunno Barbera Superiore, made from century-old vines, undergoes an exceptionally patient maturation involving French oak, stainless steel, and years of bottle aging.
Wines Shaped by Time
At Cascina I Carpini, patience is not simply part of the production process—it is central to the identity of the winery.
Whether working with mineral-driven Timorasso, expressive Barbera, or the lesser-known Albarossa, the goal remains the same: allow the grape, vineyard, and vintage to reveal themselves with as little interference as possible.
The result is a collection of small-production wines deeply connected to the Colli Tortonesi terroir—wines shaped by organic farming, indigenous yeasts, old vines, and, above all, time.
Wines
Behind the Scenes
