In the Bricco San Pietro vineyard, one of the largest and most fascinating subzones within the entire Barolo appellation, the air carries the scent of woodland and the sun warms the grapes well into late autumn. We are in Monforte d'Alba, in the beating heart of the Langhe hills of Piedmont. Here Diego Pressenda runs his family-owned winery in the hamlet of Sant’Anna. The Bricco San Pietro cru is renowned for its ancient soils composed of marly sands and clay. This particular geological composition, combined with an altitude approaching 500 metres, provides the vines with perfect drainage. In addition, the climate is characterised by significant temperature differences between day and night. This allows the grapes to ripen slowly, concentrating aromas while preserving fresh acidity. Made from 100% Nebbiolo, this specific site allows the grape variety to express its dual personality at its very best. On the one hand, it shows remarkable structure and power; on the other, it reveals surprising aromatic elegance and finesse. The grapes undergo an extended skin maceration lasting between 20 and 30 days. This process extracts all the noble components of the variety. The wine is then aged for 30 months in large French oak casks and subsequently for a further 12 months in bottle before release. This lengthy maturation helps tame the tannins and harmonise the wine’s structure. In the glass it displays a beautiful, bright garnet-red colour. The nose is intense and refreshing, with clear notes of violet and sweet spices accompanied by a distinctive eucalyptus note that lightens the bouquet. On the palate it is full, warm and enveloping. Flavours of ripe plum, star anise and black pepper stand out. The tannins are fine, polished and pleasant, guiding the wine towards a long and clean finish. Delicious already today, this Barolo also offers excellent ageing potential. It can comfortably mature in the cellar for 10 to 15 years, developing complex notes of leather, tobacco and forest floor, making the wine even more velvety.