About this wine
Vineyard and terroir
The fruit comes from an estate-owned vineyard in the prestigious Sorì Costa Fiore in Diano d’Alba. The site lies at 350 m above sea level, faces south and has Tortonian soil. The vines are approximately 35 years old and derive from massal selection. They are trained vertically and medium-short pruned using the Guyot system. Average planting density is 5,000 vines per hectare, while green harvesting restricts production.
The estate also associates the Costa Fiore hillside with its Montagrillo vineyard and a long local tradition of Dolcetto cultivation.
Grapes
100% Dolcetto.
Vinification
Fully ripe grapes are harvested into small, perforated 20 kg crates and subjected to rigorous bunch selection. They are transported to the cellar and crushed within a few hours. Fermentation takes place at a controlled temperature of approximately 32 °C. For the documented release, skin maceration lasted 70 hours, with frequent pump-overs and punch-downs. The young wine then remained in stainless-steel tanks for spontaneous malolactic fermentation. Approximately six months of micro-oxygenation followed to encourage tannin integration.
Ageing
The wine matures for 3–6 months in stainless steel.
Technical data
- Alcohol: 14% vol.
- Total acidity: 5.5 g/L
- Residual sugar: 2.5 g/L
- Net dry extract: 30 g/L
Tasting profile
An intensely ruby-red Dolcetto with a broad, complex nose of cherry and redcurrant followed by violet and iris. The palate is decisive and flavoursome, showing menthol accents, polished tannins, a savoury character, unexpected minerality and a pleasantly bitter finish.
Serving and pairing
Serve at 16–18 °C. It pairs particularly well with cured meats and fresh cheeses and has moderate ageing potential.
Label / history
Once an everyday table wine in Piedmontese homes, it is presented as the continuation of a long local wine-growing tradition, combining freshness with greater ambition.
