Grape variety: Dolcetto
100% Dolcetto, pressed and immediately fermented in steel tanks and oak tonneaux of different capacities, without temperature control. Fermentation for about 7 days with manual punching down and regular gravity pumping over. Post-fermentation maceration for 20 days. Afterwards, the wines is aged for about 12 months in oak of different capacities. The nose offers intense berries, spices, and balsamic notes. Soft and fleshy on the palate, the acidity is perfectly balanced by a pleasant bitterness from the tannins. Very versatile; works great with vegetarian appetizers, cold cuts, red meats, risotto, and mushrooms.