Ca' di Press

The Pressanda family have farmed vines on the south-east facing slopes around Perno (Repubblica di Perno is a must-visit for all travelling to Barolo) since the early-1900s, routinely selling almost all of the fruit from their 7.5ha estate, retaining only a small amount for personal table wine. Around the mid-2010s, sisters Alice and Cristina returned to the family business, working closely with their father until they were prepared to assume management of the estate. In 2018, they released the debut Ca di’ Press (House of Pressanda) Barolo di Monforte d'Alba to critical acclaim. Since then, the wines have generated widespread excitement amongst popular commentariat, and the sisters have agreed distribution with various trendy importers.

Following considerate vineyard management and careful harvesting, fruit is destemmed and fermented via native yeast in stainless steel (Langhe Nebbiolo and Barbera see no wood at all). Following fermentation, the Barolo is matured in 25-30hl Slavonian oak casks (new foudres from Garbellotto and Pauscha) for 20 months followed by a further year in bottle.

The resultant wines are high quality and intensely fragrant with classic Nebbiolo flavours, silky resolved tannins and ample structure. Readers should follow these sisters closely, they demonstrate great promise and with continued effort could ascend to great heights.