| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2015 |
| Country | Italy |
| Type of Appellation | DOC |
| Region | Piedmont Wines |
| Appellation | Barolo |
| Estate | Marziano Abbona |
| Cuvée | Pressenda Riserva |
| Current phase |
Peak
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £71.40 |
|---|
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|
Youth
2015 - 2019
|
Maturity
2020 - 2024
|
Peak
2025 - 2039
|
Decline
2040 - 2049+
|
| Grape variety | Percentage |
|---|---|
| Nebbiolo | 100 % |
The 2015 Barolo DOC Cuvée Pressenda Riserva by Marziano Abbona is a remarkable expression of Nebbiolo, the noble grape native to Piedmont. This Riserva, coming from the exceptional Pressenda single vineyard, showcases both the potential of the terroir and the skill of its producer. Aged for an extended period, typically at least five years before release, this Barolo reveals a dense and complex aromatic profile: ripe cherries, violet, rose petals, and dried herbs alongside deeper undertones of leather, tobacco, and truffle. The 2015 vintage was characterised by a warm and balanced growing season, lending the wine a harmonious structure, ripe tannins, and a remarkable depth of fruit, while still retaining the freshness and tension typical of classic Barolo.
The Barolo appellation lies within the hills of southern Piedmont, in the Langhe region. Blessed with calcareous clay marl soils and rolling landscapes, the area provides ideal conditions for Nebbiolo to thrive. The region benefits from a continental climate with clear distinctions between seasons, including long, sunny autumns essential for the late-ripening Nebbiolo. The historical reputation of Barolo as the “king of wines and wine of kings” is rooted in centuries of careful viticulture and winemaking, and producers like Marziano Abbona continue to honour this legacy with tradition and precision.
Such a distinguished Barolo calls for refined culinary pairings. Traditional regional dishes such as brasato al Barolo (beef braised in Barolo wine), tajarin al tartufo (Piedmontese egg pasta with truffle), or aged cheeses like Castelmagno offer the perfect complement to its structure and aromatic complexity. It equally enhances game meats, rich mushroom risottos, and roast lamb with rosemary and garlic.
For optimal enjoyment, decant the wine for at least one to two hours to allow the bouquet to fully open. Serve at a temperature of 16-18°C. This Barolo will continue to develop gracefully with further cellaring, promising layers of nuance for years to come.
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