Elio Sandri
Monforte d’ Alba – Cascina Disa at the beginning of the XV Century was a settlement of Monks of the Breme’s Abbey, in the area of Pavia. At the time it dedicated to the cultivation of vines and to the production of wine. Since 1965 the Azienda Agricola Giovanni Sandri continues the traditional wine-growing methods of this land. From his fields used for Barolo we get the more typical wines, result of the serious dedication to the cultivation of the vine and the rigorous respect to the traditional methods used. Today Cascina Disa is a place to discover the perfumes of good wines of the Langhe’s Monforte d’Al- ba. In 1937 on Surì Disa, a hill at 300 metres above sea level with exposure at the south-east, there are vines of Nebbiolo, of the Lampia (80%) and Michet (20%) varieties. Today, after 63 years, the Azienda Agricola still own 3700 of that implantation, from which they manage to produce 3500 bottles per year. The mature age of this vineyard and the sunny position in which they produce a particularly strong and complex Barolo, but extraordinarily balanced, is thanks to a careful refinement of a minimum of 5 years in big casks of Slavonia oak and a further 2 years to stand in bottles. 10 years – As his vineyards are set upon the toughest soil from one of the oldest geological ages of the whole area, 5 years is the minimum ageing Elio need to give to all his Barolos but in great vintages he leaves his Barolos to rest mature and age for 10 years or more… unique.
The wines
-
Barbera d'Alba Superiore DOC – 2016
Red 100% Barbera d’Alba • Vines Age over 30 years old • East Exposure • Iron rich Sandstone and tufa-limestone-clay Soil • Altitude 310 mt asl • 10-12 days long fermentation with the skins in concrete vats • 25 months ageing in 25Hl Slavonian oak casks, and 6 months in bottle prior to release -
Langhe Nebbiolo DOC – 2017
Red 100% Nebbiolo • Vines Age over 35 years old • South-East Exposure • Clayey/Calcareous Soil • Altitude 350 mt asl • 18-22 days long fermentation with the skins in concrete vats • 12 months ageing in 25Hl Oak casks • At least 6 months of bottle fining before the release -
Barolo DOCG – 2012
Red 100% Nebbiolo • Vines Age over 35 years old• South-East Exposure • Iron rich Sandstone and tufa-limestone-clay Soil • Altitude 350 mt asl • 20-28 days long fermentation with the skins in concrete vats • 18 months ageing in 25Hl Oak casks • at least another year of bottle fining -
Barolo "Perno" Riserva – 2011
Red 100% Nebbiolo • Vines Age over 35 years old • South-East Exposure • Iron rich Sandstone and tufa-limestone-clay Soil • Altitude 350 mt asl • 20-28 days long fermentation with the skins in concrete vats • at least 3 years of ageing in 25Hl Oak casks • at least another year of bottle fining
