GRAPE VARIETY:  100% Dolcetto
SOIL COMPOSITION:  calcareous with sandstone
VINEYARDS:  locality of Gabutti Bussia in Monforte d’Alba
VINEYARD EXPOSURE:  East - West
ALTITUDE:  400 m above sea level
YEAR PLANTED:  1980 - 1990
YIELD PER HECTARE:  5000-6000 kilograms (5-6 metric tonnes)
VINIFICATION:  The grapes are harvested in the middle of September and undergo soft pressing. The must ferments on skins for about 10 days at a controlled temperature no higher than 30°C. It is pumped over at least 4 times a day to fully extract the characteristic ruby red colour with violet hues and the tannins.
AGEING:  Upon completion of fermentation the wine is transferred to steel tanks for racking off with frequent decantation. It is here that malo-lactic fermentation takes place. The wine is bottled in summer, when the weather is hot, and is released for sale after a month in the bottle.
ALCOHOL CONTENT: 13,5/14% vol.
AVERAGE ANNUAL PRODUCTION: 7500 bottles
COLOUR: deep ruby red with violet hues.
BOUQUET: fresh, fragrant and fruity with scents of cherry, strawberry and raspberry.
TASTE: full and d palate with harmonious alcoholic, acid and tannic components with a delightfully smooth, persistent finish and a pleasant aftertaste.
SERVING SUGGESTIONS: ideal with dishes such as fi ne tagliatelli with chicken livers, “Agnolotti al plin” (handmade miniature stuffed pasta parcels), rabbit in wine and feathered game. Also exceptional with specially matured cheeses such as Robiola and Raschera.