Marziano Abbona & Giuseppe Caviola
Vineyard of production: Pressenda Castelletto – Monforte d’Alba, 3.95 ha. Pressenda is a spectacular vineyard overlooking the Castle of Serralunga d'Alba, located in the cru Castelletto of Monforte d'Alba.
Average age of vineyards: 44 years
Yield: 7 tons per hectare
Sand, clay, and loam mixture
Crushing-destemming followed by maceration in contact with skins for 24 hours at 15-18° C (59-64° F). Spontaneous alcoholic fermentation in contact with its skins follows, in stainless steel tanks at a controlled temperature, max 32-33° C (90-91° F), for 20 days using indigenous yeasts; daily pumpovers. When this process is done, submerged cap maceration is carried out at 22° C (72° F) for 40 days and then dry racking, decantation, and transfer to barrels. Average sulfite level: 40 mg/L. 1,150 cases produced annually.
In barrels of 500 liters for the first 12 months, then transferred to oak barrels of 50 hectoliters for the next 24 months, at the end of which is assemblage and bottling. Rests in the bottle at a constant temperature of 14° C (52° F) for six months before release.
Delaware, New Jersey, New York, and Pennsylvania
On the nose, Pressenda has clean aromas of red fruit not quite open, while in the mouth its powerful taste would do well with equally powerful dishes.