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Cà di Press – Barbera d’Alba – 2022
Another unfailing label of absolute readiness on a variety of occasions, a Barbera that reflects these requirements as well as being good from the limited quantity of 3000 bottles. All the vineyards are located in Monforte d’Alba also here in southeastern exposure with plants also over 30 years old, all fermentation in steel tanks with indigenous yeasts and 15 days maceration on the skins, aging takes place in the same containers for 8 months followed by another 9 months in bottle. A typical wine for Piedmont and daily, very fruity with floral notes that enrich the aromatic intensity while on the palate it is smooth with pleasant acidity.
- Producer: Cà di Press
- Name: Barbera d’Alba
- Grape Variety: 100% Barbera
- Vintage: 2022
- Alcohol Content: 12,5%
- Bottle Size: 750 ml
- Production: 3000 bottles
Productive Notes: vinification in steel tanks, aging in the same containers for 8 months before bottling.
Wine naturally contains solphites
21,00€
1 in stock
Description
Every year sees the birth of new stories in the world of wine united in most cases by common rural pasts, among this years’ novelties in Langa we have Ca’ di press. A small winery that has always been located in Perno near Monforte d’Alba, its origins date back to the distant 1900s when the Pressenda family began cultivating the land and tending the first vineyards. Over the years they were for a long time sellers of grapes without ever producing, a vision that changed then starting to bottle and sell bulk wine to a few in addition to family consumption given the improvement of local economic conditions. The turning point came in 2018 with the release on the market of the first official vintage of Barolo stimulated by the new generation led by daughters Alice and Cristina aided by their parents who made this step possible and gave the winery a new identity. The commitment is constant, that’s why their wines rise in quality season after season, very precise work in the vineyards with natural treatments and parcel division so as to better manage the harvest, in the cellar long macerations on the skins with aging only in traditional large barrels without later filtering or clarifying. The road has been traced for years now resting firmly on these pivots.
