About this wine
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.
A serious, traditional Barolo — approachable enough to enjoy now but built to reward patience.
Sommelier's Note
"Sandri's Barolo Perno is proof that a low-profile grower, working entirely by hand and instinct, can produce Barolo that ranks among the appellation's most authentic."
Food Pairings
Classic Barolo territory — braised beef (brasato al Barolo), wild mushroom risotto, game, and aged Parmesan.
When to drink it
Special dinners, milestone celebrations, pairing with braised meats and game.
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Price Range
- ¥12,000-14,500 (est.)
Terroir & Winemaking
Fermented with native yeasts in cement vats, then aged approximately 44 months (around 3.5 years) in large old Slavonian oak botti. No fining, no filtration; sulfur added only at bottling. Around 3,500 bottles produced annually.
Frequently Asked Questions
- What is the Perno cru?
- Perno is a hamlet within the Monforte d'Alba commune of the Barolo zone, where Cascina Disa's 7.5-hectare estate has been farmed by the Sandri family since 1965.
- How is this Barolo made?
- Native-yeast fermentation in cement, followed by roughly 3.5 years of aging in large old Slavonian oak botti, with no fining, filtration, or added sulfur until bottling.
- What food pairs best with Barolo Perno?
- Braised beef (brasato al Barolo), wild mushroom risotto, game dishes, and aged Parmesan are classic matches.
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Talk to the SommelierMore wines from this producer
バルベーラ・ダルバ・スペリオーレ
Barbera d'Alba Superiore
RedBarbera
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.
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.