levertijd ca. 2 werkdagen
THE WINE
The majority of their vineyards are planted with Nebbiolo and the lower parts also with Barbera and Dolcetto. The oldest part of the vineyard was planted in 1970 and over time vines were replanted here and there.
The winery's story goes back to 1900, when the great-grandfather was a grower who cultivated the surrounding vineyards, sold vino sfuso (bulk wine) and produced a small amount of wine for family and friends.
As the family was able to expand the estate over the years, they began selling grapes to larger wineries. One of the most important buyers was Fontanafredda in Serralunga, which still purchases a small part of the harvested grapes to this day. However, the vines were and are always worked and cultivated by the Pressenda family.
The decision to produce our own wines came straight from the heart. Having their own wine born in the place they have always called home has been a dream for a long time. Perno and its vineyards, which have historically been a very important part of their lives, and which represent the legacy of several generations.
The family only produces the four traditional wines of the region; Dolcetto, Barbera, Nebbiolo and Barolo. Both in the vineyard and in the cellar, the work is done in a nature-oriented and traditional manner. A minimum of treatments in the vineyard (copper, sulphur), no chemicals, a lot of manual work and spontaneous fermentations (natural yeasts) in the vinification process. No clarification or filtering takes place. Steel is used for the fermentation and maturation of Dolcetto, Barbera and Nebbiolo. For the Nebbiolo-for-Barolo botte grande (25/30 HL barrels from Garbellotto and Pauscha).
Interesting fact: this subzone of Perno is - like Disa, Crosa and Ceretta - part of the “Serravallian” soil (Lequio formation), comparable to the terroir in our own Serralunga.
THE WINE
Beautiful steel-matured Dolcetto wine from 70-year-old vineyards. Dark purple color. Fruit and spices in the aroma; cinnamon (stick), cherry and sal ammoniac. Dry, dusty and full in the mouth. Nice acidity. Dolcetto with a capital D!
| WINE HOUSE |
CA' DI PRESS |
| CRU | PERNO |
| GRAPE |
DOLCETTO |
| YEAR | 2022 |
| ALCOHOL | 12% |
| CONTENTS | 750ML |
| ORIGIN |
MONFORTE D'ALBA |
CA' DI PRESS
Ca' di Press is located in Perno, Monforte d'Alba, the cantina is located in the wider Colombia zone (facing Serralunga) located on the winding road that leads to the top of the village of Perno where Oreste is located. The winery has 7.5 hectares of vineyards all around the cantina and is run by the Pressenda Family (where the “Press” in the name comes from), consisting of Bruno & Paola, the father and mother and the two daughters Cristina & Alice .The majority of their vineyards are planted with Nebbiolo and the lower parts also with Barbera and Dolcetto. The oldest part of the vineyard was planted in 1970 and over time vines were replanted here and there.
The winery's story goes back to 1900, when the great-grandfather was a grower who cultivated the surrounding vineyards, sold vino sfuso (bulk wine) and produced a small amount of wine for family and friends.
As the family was able to expand the estate over the years, they began selling grapes to larger wineries. One of the most important buyers was Fontanafredda in Serralunga, which still purchases a small part of the harvested grapes to this day. However, the vines were and are always worked and cultivated by the Pressenda family.
The decision to produce our own wines came straight from the heart. Having their own wine born in the place they have always called home has been a dream for a long time. Perno and its vineyards, which have historically been a very important part of their lives, and which represent the legacy of several generations.
The family only produces the four traditional wines of the region; Dolcetto, Barbera, Nebbiolo and Barolo. Both in the vineyard and in the cellar, the work is done in a nature-oriented and traditional manner. A minimum of treatments in the vineyard (copper, sulphur), no chemicals, a lot of manual work and spontaneous fermentations (natural yeasts) in the vinification process. No clarification or filtering takes place. Steel is used for the fermentation and maturation of Dolcetto, Barbera and Nebbiolo. For the Nebbiolo-for-Barolo botte grande (25/30 HL barrels from Garbellotto and Pauscha).
Interesting fact: this subzone of Perno is - like Disa, Crosa and Ceretta - part of the “Serravallian” soil (Lequio formation), comparable to the terroir in our own Serralunga.