In a few words: Full ruby-red turning to bright violet. Expanding aroma with evident, fresh and fruity scents of wood berries. Well-structured and full-bodied, crisp and direct at the same time, but not an obvious wine. Its nice acidity makes it pleasant and highly enjoyable.
Site: Two small vineyards: Vantrino in La Morra (3500 vines planted in 1965 on 0.8 hectares, facing south-east on marly soil); and Albarella in Barolo (5000 vines planted in 1974 on 1.2 hectares, facing south-west on mainly clay soil).
Grapes: 100% Dolcetto
Fermentation and Aging: A light cold maceration is followed by fermentation at controlled temperature of around 30 °C, with delicate, frequent pumping of the must over the skins. After macerating on the skins for a short time (100 hours on average), the new wine is kept in stainless steel at a controlled temperature until the end of the alcoholic fermentation, and for the spontaneous malolactic fermentation that follows. Dolcetto d'Alba is matured in stainless steel for about 8 months.
Notes: Very clean, ripe, pure. Annual production: approx. 10,000 bottles.