Collection: Ca' Di Press

Monforte d’Alba – family heritage and classic Barolo on a small scale

Ca’ di Press is a family project with deep roots in Piemonte and Barolo. The winery is based in Monforte d’Alba, where the Pressenda family has owned land in both Monforte and La Morra since the early 1900s.

Behind the winery is Bruno Pressenda, an experienced winegrower who has spent most of his life working with the family's 7.5-hectare estate. He knows every detail of the landscape, vineyards, and grape varieties - knowledge that today forms the foundation for Ca’ di Press.

From grape supplier to own wine production

For many years, the Pressenda family sold their grapes to some of the established names in the area. This changed when Bruno's daughters, Cristina and Alice, began to engage in the work on the farm. Together, the family decided to start their own wine production under the name Ca’ di Press - “the Pressenda family's house.”

The transition happened gradually. The daughters did not take over the operation overnight but work closely with their father, continuously drawing on his extensive experience and local insight.

Vineyards, soil, and terroir

Ca’ di Press is located in Monforte d’Alba, one of Barolo's most structured and age-worthy communes. The soil is characterized by limestone and clay - ideal conditions for nebbiolo, which here develops depth, structure, and tannin richness.

The combination of warm summers and cool winters produces wines with both ripe fruit and significant acidity, which is crucial for the balance and the wine's ability to age beautifully over time.

Vinification and style

The work in both vineyard and cellar is characterized by a sustainable approach and as little intervention as possible. The goal is for each wine to honestly reflect its origin and the individual vintage.

All grapes are destemmed, and fermentation takes place in stainless steel tanks. Langhe nebbiolo, barbera, and dolcetto are matured exclusively in steel, as the family desires a pure and undisturbed expression, where the fruit is not overshadowed by oak.

The Barolo undergoes a longer and classic maturation: first about eight months in steel, then a minimum of 20 months in large 3,000-liter Slovenian oak barrels, and finally at least one year in bottle before release.

Production and expression

Ca’ di Press started on a very small scale. The debut vintage Barolo 2018 consisted of only about 4,000 bottles, with approximately double that in 2019. Production remains limited, and the focus is consistently on quality over volume.

The wines are dark, deep, and inviting with clear structure. The Barolo shows classic aromas of cherry, roses, truffle, and a discreet hint of leather. The tannins are pronounced but well-integrated, and the fine acidity ensures balance and length.

It is Barolo with elegance and authority - wines that already provide great enjoyment but are also created for long aging over several decades.

Ca’ di Press at Copenhagen Wine

Ca’ di Press represents classic Barolo in its most honest form: family-driven, terroir-driven, and produced in very limited quantities. Wines for those seeking depth, structure, and authenticity - and who appreciate the quiet generational shift in Piemonte.