About this wine
Vinification
The grapes are harvested at optimal ripeness and placed in 20 kg crates. Dolcetto and Barbera are vinified separately. After destemming and crushing, they undergo maceration and fermentation in stainless-steel tanks for an average of 10–12 days. Malolactic fermentation follows at a controlled temperature of 20 °C.
Ageing
The wine matures for 12 months, partly in 15, 20 and 40 hL wooden barrels and partly in temperature-controlled stainless-steel tanks. The separate wines are blended and bottled at the end of summer, followed by a further six months of bottle ageing before release.
Tasting profile
Barbera contributes freshness, while Dolcetto provides rustic tannins.
Label / history
The name “Dolba” combines “Dol” from “Dolcetto” with “Ba” from “Barbera.” The wine has been produced since 1998.
