Each hill – as well as each vineyard – produces a typical Dolcetto with different and easily recognisable features. The unique components of the mineral-rich soil of the Langhe gives the Dolcetto of this area structure and body with a rich nose and palate. The vineyards are located in Castiglione Falletto and La Morra.
The grapes were harvested when fully mature and the vinification started immediately upon arriving the cellar. After destemming and soft pressing comes fermentation – which takes place at about 30°C in stainless steel tanks. This is followed by maceration using the submerged-cap method, consisting of leaving the must in contact with the skins and pips which traditionally lasts about six weeks. After racking, the ideal conditions for a perfect malolactic fermentation are created in the cellar. The wine matures in traditional big Slavonian oak barrels for 24 months and ages in the bottle before release.
The colour is a ruby red with violet shades that will fade to garnet with age. The nose is delicate, and intense on the palate with a full body and lingering finish. It is fresh and fruity, yet full and complete on the palate.