About this wine
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.
A more serious, cellar-worthy step up from the base Perno — best approached with some Barolo experience already under your belt.
Sommelier's Note
"This Riserva embodies Sandri's unhurried philosophy — released only when he judges it ready, not when the calendar says so."
Food Pairings
Suited to richer, more structured dishes — roasted game, aged hard cheeses, truffle dishes, and slow-braised meats.
When to drink it
Long-term cellaring, formal dinners, pairing with truffle and game dishes.
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Price Range
- ¥14,000-19,000 (est.)
Terroir & Winemaking
Native-yeast fermentation in cement, aged for an extended period (well beyond the DOCG Riserva minimum) in large old Slavonian oak botti before release, in keeping with the estate's practice of holding wines back longer than most producers. No fining, no filtration; sulfur added only at bottling.
Frequently Asked Questions
- How does the Riserva differ from the standard Barolo Perno?
- It comes from older vines (minimum 35 years) on a specific south-east-facing plot and receives significantly longer aging in large oak botti before release.
- How long should I age this wine?
- As a traditionally-made Barolo Riserva with firm tannins, it rewards further cellaring of a decade or more from release, though it can be approached earlier with decanting.
- What occasions suit this wine?
- It's best reserved for formal dinners or special occasions, paired with rich, structured dishes like game or truffle preparations.
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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
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・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.