Ca' di Press, Barolo, Perno 2021

Alice and Cristina’s father, Bruno, had worked for many years in the cellar at the Fontafredda winery. His many years there give him a breadth of experience to offer his daughters advice and act as a sounding board for their questions. Bruno works alongside Alice both in the vineyard and cellar, whereas Cristina and her mother work together focusing on the office and logistics. During important times of the year, they all work together – during harvest and bottling, for example. Bruno and his wife leave all final decisions to Alice and Cristina, in whom they have complete trust & faith.

Their vineyards have optimal exposures to the southwest and southeast. Luckily for them, five of their seven and a half vineyards are planted to Nebbiolo. In the vineyard, they work organically, though they have not chosen to seek certification. The soil at Perno consists of marine sedimentary origins, characterized by calcareous clay marl with alternating layers of sand and sandstone.

From their holdings they make one Barolo as well as tiny bits of Langhe Nebbiolo, Barbera, and Dolcetto. The Barolo is made from destemmed fruit and macerates on the skins for about 25-30 days. After settling for about eight months, it then goes into 25-30 HL Slavonian oak for 20 months, and then in bottle for a year before release. The other three wines are all fermented and aged in stainless steel. They have a tremendous purity of fruit and elegance. All wines are fermented without the addition of yeasts. The quantities here are tiny; the winery produces about 1,500 cases of wine per year in total. Their first Barolo, the 2018, is already a great wine, and they have made significant strides since then with their subsequent vintages. We are proud to represent them in our market!