Barolo del Comune di Monforte d'Alba

Beef, Pasta, Lamb, Game (deer, venison)

Then, it rests for 20 months in large Slavonian oak barrels and finally 6 months in the bottle.

Traditional method, maceration in contact with the peels for about 15-20 days in stainless steel tanks. Natural fermentation without yeast addition. The wine is stabilized using tanks positioned outside our cellar during the coldest period of winter. It is neither clarified nor filtered.

The history of Ca' di Press begins in the early 1900s, driven by love for nature, and also by necessity. An activity born from a close bond with the territory and linked to the atmosphere of when wine was made for family, for friends and for a few customers who often ended up becoming friends too. Our name takes inspiration from here, Cà di Press which in Piedmontese means House of Pressenda, because for us wine is passion but above all it is home. After many years spent selling the grapes and the wine produced, we decided to produce our first vintage in 2018 with around 4000 bottles of Barolo.