Pressenda is a spectacular vineyard overlooking the Castle of Serralunga d’Alba, located in Monforte d’Alba. The wine is ready to develop in the bottle, yet is already enjoyable thanks to the natural acidic component that refreshes the palate.
VINEYARD OF PRODUCTION:
Pressenda – Monforte d’Alba
AVERAGE AGE OF VINEYARDS:
42 years
YIELD:
70 quintals per hectare
FIRST YEAR OF PRODUCTION:
1998
WINEMAKING:
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 30-31° C (86-88° F), for 19 days using indigenous yeasts; daily pumpovers. When this process is done, submerged cap maceration is carried out at 22° C (72° F) for 70 days and then dry racking, decantation, and transfer to barrels.
MALOLACTIC FERMENTATION:
Completely spontaneous malolactic fermentation during the submerged cap maceration.
AGING:
After spending a long time in barrels, it’s then assembled and bottled, then rests in the bottle at a constant temperature of 14° C (57° F) for several months before release.
