Ca' di Press - Dolcetto d'Alba DOC 2022

Dark purple-red. Aromas of cherry, cinnamon, and salted liquorice, with spicy nuances. Dry and juicy, with a lot of volume for a Dolcetto, fresh acidity, and surprisingly good structure. The finish is lively and lightly spiced.

Great with salumi, antipasti, simple pasta dishes, and pizza. Thanks to its fresh acidity and structure, it is also excellent as an aperitivo with a Dutch cheese board. Serve at 15–17 °C.

The story of Ca' di Press begins at the start of the 20th century, born out of a love for nature and necessity. It was a time when wine was made for family, friends, and a few customers who often became friends themselves. That is where the name comes from: in Piedmontese, Cà di Press means "House of the Pressendas." For the family, wine is indeed a passion, but above all, it is home.

For a long time, the family sold its grapes and wine. In 2018, they produced their first vintage: about 4,000 bottles of Barolo. Today, the range consists of Barolo, Nebbiolo, Dolcetto, and Barbera.

The signature of the wines is the soil around Perno, the small village where the winery is based. The vineyards surrounding the house are located in the best positions, ranging from southwest to southeast. The family tends to the vines themselves, from pruning to harvesting, and tries to treat the vineyards as little as possible. When necessary, they use only sulfur- and copper-based products.

In the cellar, each vineyard is vinified separately because they differ in exposure, vine age, and ripening time. This ensures that the quality of each plot is expressed to its full potential. The wines are neither fined nor filtered; they stabilize naturally in tanks that are placed outside the cellar during the coldest period of winter. The result is an honest wine that is different every year, as even the smallest nuances tell the story of the year that has passed.

Originating from Perno in Monforte d’Alba, from approximately 70-year-old Dolcetto vines. The combination of old vines and the characteristic Lequio soil of Perno provides extra concentration, depth, and minerality.

The grapes are gently crushed and destemmed, then fermented with the skins for 4–5 days at 25–26 °C. The wine is then aged for approximately four months in stainless steel and bottled in February following the harvest.

Intended primarily to be drunk young and fresh. The wine is already drinking beautifully upon release. Preferably drink now until approximately 3 years after the harvest.