Ca' di Press Barolo Perno 2022 1.5L
We have 3 in stock (Inventory is live and accurate)
The Land
Stand in Ca' di Press's oldest vineyard in Perno and the view explains the wine: Castiglione Falletto on its ridge to the northwest, Elio Sandri's vines just to the south, and the Monforte d'Alba hills folding away below. Perno is the hamlet on Monforte's eastern side, and the family's Nebbiolo grows here on sandy clay facing southeast. That aspect brings morning sun and a little relief from the late-day heat, a real advantage in the drought of 2022. Clay stores what water there is and builds density; the sand keeps the tannin fine and the aromatics clear. Old vines with deep roots finish the job, reaching moisture well below the dry surface. The result is Barolo from Perno with a Monforte backbone and a lighter touch than the commune's reputation suggests.
The Wine
This is the same Ca' di Press Barolo Perno 2022, bottled in magnum. The 100% Nebbiolo is destemmed, fermented spontaneously in stainless steel for 25 to 30 days, aged eight months in steel and about 20 months in 25- to 30-hectoliter Slavonian oak casks, then held a year in bottle. A magnum carries the same small pocket of air in the neck as a 750 against twice the volume of wine, so it evolves more slowly and stays fresher longer. Expect rose petal, small red berries, orange peel, and mint over sweet spice, silky tannin, and a long finish, unfolding at a gentler pace than the standard bottle. The hot, dry 2022 season gave small berries, and the family left extra leaf cover to shade the fruit.
The People
Bruno spent most of his working life tending the family's vines in Perno and selling the grapes to others. His daughters Alice and Cristina now run the estate with him and began bottling under their own label with the 2018 vintage. Their cellar choices are deliberate and restrained. Every bunch is destemmed. The Langhe Nebbiolo and Barbera never see wood, because the sisters find those wines too sensitive to it. For the Barolo they recently invested in new casks from Garbellotto and Pauscha, choosing large 25- to 30-hectoliter Slavonian oak specifically to keep the wood's imprint low. Their stated aim in the winery is to stay as hands-off as possible, and critics have noted the wines gaining polish through gentler extraction and a lighter oak imprint.
Food Pairing
A magnum belongs at a full table. Roast a whole leg of lamb studded with garlic, anchovy, and rosemary; the salt and herbs bring out the wine's spice, and the fat softens the tannin. Osso buco with gremolata works for the same reason, the marrow and citrus playing against the orange-peel lift. A wild mushroom and veal lasagna answers the earthy side, and a long slab of 30-month Parmigiano carries the bottle through the last pour. This is the bottle to save for a milestone dinner a decade out, when ten people at the table can share it.
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Piedmont, framed by the Alps in northwestern Italy, is a land of rolling hills and carefully cultivated vineyards. The continental climate, with its cold winters and warm summers, creates prime conditions for the Nebbiolo grape, which dominates much of the region's red wine production. The Langhe area is home to Barolo and Barbaresco, structured red wines known for their complex aromas, firm tannins, and aging potential. While Nebbiolo is the dominant grape of Piedmont, the region also makes interesting white wines like those from Arneis and Timorasso. Alto Piemonte is a separate region in the north with its own distinctive expressions of Nebbiolo, alongside other red grape varietals.
Italy - Piedmont
Nebbiolo, a prestigious grape from Italy's Piedmont region, is celebrated for its profound truffle and rose aromas, complex flavors, and ability to age gracefully thanks to strong acidity and tannins, producing the renowned Barolo and Barbaresco wines.
