About this wine
Grown on the estate's Barbera plots at Perno and vinified with the same traditionalist hand as the rest of the range, this Superiore shows the variety's signature vivacious acidity wrapped in dark fruit, cocoa, and stony minerality. Fermented in cement and aged around 18 months in large neutral Slavonian oak casks.
A vivacious, food-loving red — Barbera's natural high acidity makes it an easy match at the table even for newcomers to Italian wine.
Sommelier's Note
"Sandri's Barbera proves that 'everyday grape' doesn't mean simple — layered, structured, and built to age far longer than most examples of the variety."
Food Pairings
Excellent with braised meats, mushroom risotto, and rich pasta dishes; its acidity also cuts through fattier preparations.
When to drink it
Weeknight pasta dinners, gatherings with rich, savory dishes.
Specs
- Grape Varieties
- Barbera
- Style
- Red
- Price Range
- ¥5,000-6,500 (est.)
Terroir & Winemaking
Naturally fermented in cement with native yeasts, aged approximately 18 months in large neutral Slavonian oak botti. Unfined and unfiltered, minimal sulfur added at bottling.
Frequently Asked Questions
- What makes this Barbera d'Alba different from typical Barbera?
- Traditional cement fermentation with native yeasts and extended aging in large old Slavonian oak botti give it more structure and aging potential than most Barbera.
- How long is it aged?
- Approximately 18 months in large, neutral Slavonian oak casks after native-yeast fermentation in cement.
- What food does it pair with?
- Braised meats, mushroom risotto, and rich pasta dishes complement its bright acidity and dark fruit character.
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Talk to the SommelierMore wines from this producer
バローロ・ペルノ
Barolo Perno
RedNebbiolo
Named for its Monforte d'Alba cru of origin, this is Cascina Disa's standard-bearer Barolo, blending Nebbiolo (Lampia and Michet) from vines aged 25 to 55 years across the estate's east-facing plots at 300-350m altitude, on soils of grayish loam threaded with sand and blue marl. Fermented in cement and aged roughly 3.5 years in large old Slavonian oak botti.
バローロ・ペルノ・リゼルヴァ
Barolo Perno Riserva
RedNebbiolo
The Riserva selection of Cascina Disa's Perno bottling, made from vines at least 35 years old on south-east-facing plots of iron-rich sandstone and limestone clay. Fermented in cement and given significantly longer aging in large old Slavonian oak botti than the base Perno, resulting in a denser, more structured wine built for extended cellaring.
バローロ・ペルノ・ヴィーニャ・チェレッタ・リゼルヴァ
Barolo Perno Vigna Ceretta Riserva
RedNebbiolo
Cascina Disa's rarest bottling, from a single 0.44-hectare parcel called Vigna Ceretta — a southeast-facing plot of well-draining blue marl with very little topsoil, planted with 40-year-old Michet-clone Nebbiolo. Fermented in cement after a long natural maceration, then aged 56 months in 40-hectoliter old oak botti. Unfined, unfiltered, with sulfur added only at bottling. Only around 1,500 bottles produced in its debut vintage.
ドルチェット・ダルバ
Dolcetto d'Alba
RedDolcetto
Cascina Disa's entry point into the estate's traditional Piemontese winemaking, sourced from the north- and west-facing Dolcetto plots at Perno. Fermented in cement and aged around a year in large old Slavonian oak botti, it is unusually structured and age-worthy for a Dolcetto, reflecting Elio Sandri's minimal-intervention, native-yeast approach.
ランゲ・ネッビオーロ
Langhe Nebbiolo
RedNebbiolo
Cascina Disa's varietal Nebbiolo, declassified from Barolo-designated vineyards, offers an accessible window into Sandri's Nebbiolo expression — taut red fruit, crushed flowers, mint and tobacco, wrapped in polite, varietally true tannins.
マラピカ
Marapika
RedNebbiolo · Barbera · Dolcetto
A vino da tavola / Langhe Rosso blend of Nebbiolo, Barbera and Dolcetto from younger vines and richer soils at Perno — Sandri's most playful, immediate red, made in the same traditional cement-and-botti style as the rest of the range but built for earlier drinking.