Dolcetto d'Alba

In the village of Barbaresco, a subzone called “Qualin”.

The Dolcetto will spend 7-8 days on its skins without temperature control, after which it is racked off to complete malolactic fermentation in stainless-steel tanks.

The wine ages at least four months in cement tanks before bottling.

Bottling takes place in February or March following harvest. The bottles are stored horizontally at 16-18 C°.

This wine is suited to medium aging thanks to its tannins, although it is advised to drink it young to better appreciate the fresh and fruity flavors of Dolcetto.

The grapes are harvested relatively early in the first half of September, before nighttime temperatures cool significantly.