# Barolo Perno Riserva Vigna Disa (2017)

- **Producer:** Cascina Disa - Elio Sandri
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piedmont, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €75
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black plum, violet, rose, liquorice, red cherry, black cherry, raspberry, cedar, cloves, vanilla, dried fruit, forest floor, leather, tobacco, earth

## About this wine

The Barolo Perno Riserva Vigna Disa 2017 from Cascina Disa - Elio Sandri is a 100% Nebbiolo wine from the Perno cru in Monforte d'Alba, Piedmont. This Riserva designation signifies extended aging. The estate, Cascina Disa - Elio Sandri, is known for its commitment to expressing terroir through traditional winemaking practices. The Perno cru is recognized for its specific microclimate and soil composition, contributing to the wine's character. The 'Vigna Disa' indicates a specific vineyard plot within this renowned area.

## Interesting facts

- Vineyards are at 400 meters elevation.
- Soils are tuffaceous with red soil layers.
- Aged in large Slavonian oak barrels.
- Riserva status means extended aging.

## Food pairing

The wine's full body, high acidity, and firm tannins are well-suited to rich, protein-heavy dishes. The tannins bind with proteins in the meat, softening the wine and enhancing the savory flavors. The wine's complexity can stand up to robust flavors found in game, aged cheeses, and slow-cooked meats.

## Wine making process

The winemaking process for Barolo Perno Riserva Vigna Disa begins with hand-harvested Nebbiolo grapes in mid-October. Fermentation occurs spontaneously in stainless steel tanks at controlled temperatures of around 30°C, with a long maceration period of 4 to 7 weeks. Following fermentation, the wine undergoes natural malolactic fermentation. Aging takes place for 24 months in large Slavonian oak barrels (50 hl), with a focus on older barrels and minimal new oak influence. Post-barrel aging includes 4-6 months in stainless steel tanks and a minimum of 6 months of bottle rest before release.