Barolo Perno Vigna Ceretta Riserva
バローロ・ペルノ・ヴィーニャ・チェレッタ・リゼルヴァ
Cascina Disa
Nebbiolo
About this wine
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.
A collector's Barolo — intensely structured and best suited to those already familiar with the appellation's top single-vineyard bottlings.
Sommelier's Note
"Elemental stoniness and imposing structure define Vigna Ceretta — this is Barolo distilled to a single, unforgettable parcel."
Food Pairings
A wine for the most special occasions — pair with aged Parmigiano-Reggiano, white truffle dishes, or simply savor on its own.
When to drink it
Once-in-a-lifetime celebrations, serious cellar investment, pairing with white truffle.
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Price Range
- ¥22,000-45,000 (est.)
Terroir & Winemaking
Sourced entirely from the 0.44-hectare Vigna Ceretta parcel (40-year-old Michet-clone Nebbiolo on blue marl). Long natural fermentation in cement, aged 56 months in 40-hectoliter old oak botti. No fining, no filtration, minimal sulfur only at bottling.
Frequently Asked Questions
- What makes Vigna Ceretta different from Cascina Disa's other Barolo bottlings?
- It comes exclusively from a single 0.44-hectare parcel of 40-year-old Michet-clone Nebbiolo on blue marl soil, and is aged much longer (56 months) in old oak botti than the estate's other Barolo.
- How rare is this wine?
- Extremely — only around 1,500 bottles were produced in its debut vintage, though production is expected to grow slightly in future years.
- Is this wine ready to drink on release?
- It can be approached with long decanting, but given its intense concentration and structure, it is best suited to extended cellaring.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
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・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.
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.