Dolcetto Dogliani DOCG

Vinification

A short maceration in steel, 5-8 days only, at a lower temperature, respects the small berry of Dolcetto, whose skins give up plenty of tannin along with their beautiful color. The must is then removed, and alcoholic fermentation continues. Aged for 6 months in steel. Francesco works with micro-oxygenation to avoid reduction, with monthly racking—the Dolcetto is racked more in a few months than the long-aged Barbaresco!—for a wine that arrives in the bottle open and pure.