DIEGO PRESSENDA s.s.a.

Diego Pressenda s.s.a. works across Piedmont's most demanding red wine zones from their Monforte d'Alba base. The house balances Nebbiolo's austere demands—Barolo requires 38 months maturation, Barbaresco 26—with the immediate appeal of Dolcetto across two regional expressions. Their winemaking floor unites temperature-controlled steel fermentation with a traditional tufa-lined barrel hall, where oak and barriques hold wines through their long refinement. The result: reds marked by eucalyptus freshness and peppery structure, built for both immediate pleasure and the table's meatier courses.

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