Marziano Abbona’s cellars are located in Dogliani, in the very heart of Piedmont . He uses closed stainless steel tanks at controlled temperatures for fermentation. Extraction is done by regular pump-overs and he induces early malolactic fermentation to give his wines more suppleness, smoother texture and greater fruit components. He uses touches of new oak and long periods of bottle ageing, resulting in his house style of wines with great power and incredible finesse.

Abbona’s Barolo cru “Pressenda” is from his Monforte vineyard, in iron-rich tortonian soil. It is a powerful expression of Barolo, possessing all the hallmarks of classic Barolo – complexity, aromas of deep red roses and hints of earth, liquorice and tar. The fruit core is ripe and rich, encapsuled by firm tannins, so typical of the Nebbiolo grape from which it is made. Matured for one year in French oak barriques, and two years in large Slovenian oak casks.  Drink from 2011 until 2020+.