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Cascina Amalia





The Amalia Cascina in Langa is in Monforte d’Alba, one of the most interesting and historic towns in the Langhe. The winery was established in 2003 when the Boffa family acquired an early 20th century farmhouse with its surrounding vineyards of Barbera and Dolcetto.
Later on the family acquired plots in the prestigious cru of Barolo Bussia and Le Coste and a new winery was built next to the historic farmhouse. It was designed to respect the surrounding environment and is partially underground in order to blend in with landscape.
The winemaking philosophy at Cascina Amalia focuses on harvesting the best fruit possible from every vineyard at any given year, by doing scrupulous work in the vineyards.
In order to achieve this difficult and distinctive goal, Paolo Boffa relies on consultants Gianpiero Romana, an agronomist, and Piero Ballario, an enologist.
Only stainless steel, temperature-controlled vats are used for fermentation, French oak barrels, barriques and tonneau barrels are used for aging the wines.
Maria Angela, the mother, runs a small B&B with great hospitality; while Gigi and Paolo are overseeing the work in vineyards and cellar. The wines of Amalia Cascina in Langa have their roots in tradition, while using modern technological innovation.

Our Wines

Langhe Rossese Bianco


100% Rossese Bianco. Hand harvested in Monforte d'Alba from sandy soils at an elevation of 450 meters. Fermented starting in stainless steel and then finishes in french oak where it rests for 12 months on lees.

Barbera d'Alba


100% Barbera. Hand harvested from a west facing vineyard at an average elevation of 450 meters. Aged for 7 months in steel tanks.

Dolcetto d'Alba


100% Dolcetto. Hand harvested from 2.7 hectares of vines planted in 1971 in Sant'Anna in Monforte d'Alba. The vineyard sits at an elevation of 450 m. Macerated for 4-5 days before aging in stainless steel for 8 months.

Langhe Nebbiolo


100% Nebbiolo. Hand harvested 1.2 hectares in Montagliarotto subzone of Monforte d'Alba. The vineyard is west facing, and sits at an elevation of 450 meters. The wine macerates for 5 days before aging in stainless steel for 8 months.



100% Nebbiolo. Hand harvested from 1 acre in La Coste and the Fantini vineyard in Bussia. Sees 20 days of skin contact, and ages for 24 months in French oak.

Barolo, 'Bussia'


100% Nebbiolo. Hand harvested from 2 acres of the Fantini di Bussia vineyard which sits at a higher elevation than the rest of the Bussia sub-region. Aged in French oak for 24 months.

Barolo, 'Le Coste di Monforte'


100% Nebbiolo. Hand harvested from 1 hectare in the Le Coste sub-region of Monforte at an elevation of 400 meters. Aged in French oak for 24 months.

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