Grape Dolcetto
Vineyards From several family-owned vineyards in different exposures in multiple villages with particularly structured terroirs.
Vinification Fermentation and short maceration on the skins in stainless steel tanks, where Dolcetto rests until the bottling, usually in the month of March after the harvest.
Notes
Fragrant, spicy, with nice body and texture, ripe fruit and roundness. Long life.
To be served at cool temperatures.
A “classic” for Pio Cesare.
