Commune of origin: Castiglione Falletto. Grape variety: 100% Dolcetto. Annual production: 5.500 bottles. Vineyard area: 0,7 hectars.
Altitude: 320 metres. Soil profile: Clayey. Training method and vine density: Vertical Guyot, at 4.500 vines per hectare. Average age of
producing vineyards: from 10 to 25 years. Yield per hectare: 80 quintals.
Fermentation and maturation: 7-to-8-day fermentation at ca. 26°C in steel with open-air pumpover. After drawing-off, settling for one week,
and an open racking, malolactic. Dolcetto receives a minimum of 6 months’ maturation in steel and 3 mounth in bottle before release. Sensory
description: A lovely, star-bright ruby, deep and lustrous. A generous, warm bouquet features a wide-ranging panoply of aromas, releasing
lively notes of redcurrant, raspberry, cherry, and violets. Pungent nuances of underbrush, rosemary, and wild herbs complete a complex
and fragrant offering. It expands to notable depth and breadth in the mouth, with a judicious acidity bolstering dense fruit and an impressive
structure. An almost endless finish edged with hints of earth simply caps a very delicious wine. Overall, a Dolcetto of great distinction and body
and with a pronounced vein of minerality. Serving suggestions: the complexity of this wine makes it an ideal partner to fine meat dishes, hot
antipasto dishes of some richness, and main courses of meat.