Cantina Sant'Evasio, now in its third generation, originated on one of Nizza Monferrato’s highest and best positioned hills.Read all

Cantina Sant'Evasio, now in its third generation, originated on one of Nizza Monferrato’s highest and best positioned hills.
The farmhouse derives its name from a chapel built in the eighteenth century dedicated to the bishop of Casale, Sant’Evasio. The domains of the farm extended over hectares on the hill of San Nicolao. The chapel was destroyed during the Second World War, but its land, vineyards and the wine cultivation that accompanied it until that time remained. Almost for fun, but already with an immense passion, Mr. Lacqua acquired the farmstead and its land in the 1960s with the idea of continuing and increasing what had been created until then.
Initially, his production was reserved for close friends; From glass to glass, he made himself known to many, who esteemed him for his products and his work.
With the cooperation of his son Pier Franco, who took the helm in 1984, the modernization and growth of the vineyard began.
Traditional and modern, the Sant’Evasio binomial, products from the past with modern technology.
The uncontested protagonist of the production was and is Barbera d’Asti in all its facets, whose vines still surround the cellar today. The region is indeed suitable for the production of some of the world’s most renowned DOC and DOCG wines such as Barbera, Moscato and Dolcetto. The vineyards of the winery spread out over 10 hectares. A famous journalist says of him: a timid winegrower, of those who make little to be known.
The typology of wines is broadening and new technologies are part of the tradition left by Carlo’s years of hard work.
One can perceive the union of man with the earth, a productive, ethical and cultural reality focused on the future, but strong in the indissoluble past.
Piero, with the help of his wife Anna, pursues her father’s dream of creating something that can leave a trace in people’s souls.
A dream that today is shared by his entire family: since 1996 his son Andrea, oenologist, has been directing the production and since 2001 his daughter Emanuela has also been part of the Cantina’s commercial entourage.
The philosopher Ludwig Feuerbach wrote that we are what we eat what we eat reflects who we are, who we will become but also the ethical principles with which we identify.
There is an ethics of food, a natural inclination to seek in food the peace and harmony we want for nature, animals, humanity and ourselves, since every choice we make always has its consequences.
The company’s philosophy is to eat and drink quality health and natural products.
The care of the soil, the selection of the grapes and the meticulous process of the wines characterize the production of the Sant’Evasio winery. Reduce