About this wine
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.
The most approachable way to experience Sandri's Nebbiolo — Barolo character at a fraction of the wait and price.
Sommelier's Note
"This is Barolo's DNA without Barolo's wait — taut, aromatic Nebbiolo that over-delivers for the price."
Food Pairings
Pairs beautifully with grilled meats, mushroom dishes, and aged cheeses; versatile enough for both casual and special dinners.
When to drink it
Introduction to serious Nebbiolo, dinners with grilled or roasted meats.
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Price Range
- ¥6,500-8,000 (est.)
Terroir & Winemaking
Fermented on native yeasts in cement, aged around one year in large old Slavonian oak botti. No fining or filtration; minimal sulfur at bottling.
Frequently Asked Questions
- Is this wine related to Cascina Disa's Barolo?
- Yes — it comes from Nebbiolo grown in the same Perno cru, often including declassified fruit from vineyards otherwise designated for Barolo.
- What does it taste like?
- Taut red fruit, crushed flowers, mint, tobacco and cedar notes, framed by polished, varietally typical tannins.
- How does it compare in price to the Barolo?
- It is considerably more affordable than the estate's Barolo Perno, making it an accessible way to experience Sandri's Nebbiolo style.
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.
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.
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.