About this wine
Vineyard and terroir
Fruit is drawn from hills across Piedmont. Vineyard selection takes account of the geology and sun exposure of the different areas. Training varies by site from spurred cordon to Guyot, and yields are approximately 80 hl/ha.
Grapes
Dolcetto and Barbera.
Vinification
The two varieties are picked by hand and vinified separately in temperature-controlled stainless-steel tanks. Dolcetto ferments dry and remains on its skins for 6–8 days, depending on vintage. Barbera undergoes a slower fermentation at low temperature, preserving aromatic character and a small amount of residual sugar. Both components complete malolactic fermentation immediately after racking.
Ageing
The Dolcetto receives a very short period in wood, softening its tannins and stabilising its colour. It is then blended with the Barbera, balancing Dolcetto’s tannins against Barbera’s acidity and residual sweetness.
Technical data
Alcohol: 12–13% vol., depending on vintage.
Tasting profile
Purplish in colour, with pronounced aromas of black fruit, plum, strawberry jam, violet and mild almond. It is full-bodied, with Dolcetto’s gently bitter character balancing the Barbera component’s residual sugar and characteristic acidity.
Serving and pairing
Serve at 18 °C. Suitable throughout a meal, from starters to richly flavoured pasta and rice dishes and fairly mild meats. It is best enjoyed at around 5 years from the vintage.
Label / history
An ode to Daniele Lanzavecchia Senior, the family figure behind Villadoria’s wine-growing origins. Farmer, soldier, adventurer and political enthusiast, he was nicknamed “Senatùr”—“Senator” in Piedmontese. The wine recalls his life in agricultural Italy between the world wars and the path leading to the creation of Villadoria, adopting the convivial style of wines once enjoyed in local osterie.
