About this wine
Vineyard and terroir
The fruit comes from the Madonna di Como area near Alba. The soils comprise marl and limestone, with a high proportion of quartz sand, fine silt and sandstone.
Vinification
The grapes are harvested by hand, taken directly to the winery, carefully sorted, destemmed and gently pressed. Fermentation takes place in small vats at a controlled 28–30 °C. After four days, the must is filtered and undergoes cold fermentation, which gives the wine greater depth.
Ageing
The wine rests in enamel-lined cement tanks maintained at a constant 20 °C, without oak ageing. Spontaneous malolactic fermentation occurs in the tanks and is complete by the end of November. The absence of oak preserves the distinctive varietal aromas typical of Dolcetto.
Tasting profile
Pleasant and well balanced, with distinctive Dolcetto aromas and notable depth.
