About this wine
Vineyard and terroir
The Dolcetto fruit comes from Piedmont sites named as Cascina Pe Mol, Castelletto, Crosia, Ravera and Rivassi.
Vinification
Each vineyard is vinified separately. The grapes are destemmed and gently pressed, after which the must undergoes a one-day warm maceration without oxygen. Alcoholic fermentation begins after 24–36 hours, proceeds with natural yeasts and lasts 14 days. All winemaking takes place in stainless-steel tanks.
Ageing
The wine matures entirely in stainless-steel tanks, without contact with oak, preserving its pure, fresh fruit character.
Tasting profile
Vibrant, powerful and assertive, with firm tannins, an appealing character and a distinctive personality.
Label / history
Dolcetto d’Alba was among Sandrone’s first successful wines and helped introduce the estate to international markets, initially in the USA and Switzerland.
