Ca' di Press

Ca’ di Press is located in Perno, Monforte d’Alba. The winery is situated in the broader Colombia zone (towards Serralunga), on the winding road that leads to the top of the village of Perno, where Oreste is also located. The winery owns 7.5 hectares of vineyards, all surrounding the cellar, and is run by the Pressenda family (where the “Press” in the name comes from), consisting of father and mother Bruno & Paola, and their two daughters, Cristina & Alice.

The majority of their vineyards are planted with Nebbiolo, and the lower sections also with Barbera and Dolcetto. The oldest part of the vineyard was planted in 1970, with vines being replanted here and there over time.

The story of the winery dates 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 main buyers was Fontanafredda in Serralunga, which still purchases a small portion of the harvested grapes to this day. However, the vines always have been and still are worked and cultivated by the Pressenda family.

The decision to produce their own wines came straight from the heart. Giving birth to their own wine in the place they have always called home had long been a dream. Perno and the vineyards, which have historically been a very important part of their lives, represent the heritage of several generations.

The family produces only the four traditional wines of the region: Dolcetto, Barbera, Nebbiolo, and Barolo. They work in a nature-oriented and traditional manner, both in the vineyard and in the cellar. A minimum of treatments in the vineyard (copper, sulfur), no chemicals, much manual labor, and spontaneous fermentations (natural yeasts) in the vinification process. No fining or filtering takes place. Steel is used for the fermentation and aging of Dolcetto, Barbera, and Nebbiolo. For the Nebbiolo for Barolo, botte grandi (25/30 hl barrels from Garbellotto and Pauscha) are used.

Interesting fact: this subzone of Perno – like Disa, Crosa, and Ceretta – is part of the "Serravallian" soil (Lequio formation), similar to the terroir in our own Serralunga.