About this wine
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.
An approachable, food-friendly red that's a gentle introduction to Piemonte's traditional, non-interventionist winemaking.
Sommelier's Note
"Sandri's Dolcetto is among the most age-worthy examples of the variety — proof that 'everyday wine' and 'serious wine' aren't mutually exclusive."
Food Pairings
Its bright acidity and light tannic grip make it a natural match for cured meats, pizza, and tomato-based pasta dishes.
When to drink it
Everyday dinners, casual gatherings, pizza nights.
Specs
- Grape Varieties
- Dolcetto
- Style
- Red
- Price Range
- ¥3,500-4,500 (est.)
Terroir & Winemaking
Fermented on native yeasts in cement tanks with gentle extraction, then aged for approximately one year in large old Slavonian oak botti. No fining, no filtration; sulfur added only at bottling.
Frequently Asked Questions
- What grape is Cascina Disa's Dolcetto d'Alba made from?
- It is made entirely from Dolcetto, grown on the north- and west-facing plots of the Perno cru in Monforte d'Alba.
- Is this Dolcetto meant to be aged?
- Yes — unusually for the variety, Sandri's Dolcetto is known for its ageworthiness thanks to the estate's low-intervention, native-yeast winemaking and long élevage in large oak botti.
- What food pairs well with this wine?
- Cured meats, pizza, and tomato-based pasta dishes suit its bright acidity and light tannin structure well.
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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・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.
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.