Today we begin with a story that seems almost unbelievable. At the end of the nineteenth century, while phylloxera was devastating vineyards across half of Europe, the farmers of the Langhe refused to surrender entirely to science and even attempted to save their precious vines with the help of magic. At the foot of what is now known as Vigna Magica in Serralunga d'Alba, six carved stones depicting human figures still remain. Silent sentinels. No one knows for certain whether they truly worked. What we do know is that the wine born there is remarkably good. Serralunga d'Alba is one of the most prestigious communes of the Barolo area. Calcareous marl soils, south and south-east exposure, around 200 metres above sea level. A terroir that stresses the vines just enough to make them perform at their very best. After all, the Langhe has never been an easy land. Cesare Pavese, who grew up here, wrote in his books about the fire rituals held before harvest to ward off the “masche”, the local witches. But back to present-day reality. Pietra Magica is composed of 95% Nebbiolo, the great red grape of the Langhe and the backbone of Barolo and Barbaresco. The remaining 5% is Barbera. The latter plays a very precise role during vinification: softening Nebbiolo’s tannins while bringing freshness and fruity aromas. This marriage between the two grapes is an ancient one, already practised by local producers centuries ago. In the cellar, Nebbiolo ferments on its own skins, then spends several hours passing over the Barbera pomace before returning to its own skins to complete fermentation. The result is a wine that is rounder and easier to drink than a pure Nebbiolo. It then matures for one year in large oak casks, followed by another six months in bottle. A slow process that gives structure without sacrificing fruit. Bright pale garnet red in colour. On the nose come violet, cherry, blackberry and a hint of liquorice. The palate is tannic yet never aggressive, fresh, with a long balsamic finish. A wine that commands attention without ever raising its voice. What should you pair it with? Easy: tagliatelle with meat ragù, Barolo-braised beef with polenta or a board of mature cheeses.