The grapes are generally harvested around the third / fourth week of September. Received in the cellar, they are de-stemmed, crushed, and stored in steel tanks. Fermentation takes place at temperatures between 25 and 28 ° C. The must / wine macerates for a week and then is pressed. Only the wine obtained from the softest pressing will make up the Dolcetto d'Alba. After the malolactic fermentation, the wine is placed in the oldest barriques, in order to preserve its strong varietal aroma and, at the same time, the short aging enhances its body and structure. Here it remains for two months and then returns to steel tanks until bottling.
Ruby red in color with violet reflections. The aroma is intense, open and very fruity, characteristic of strawberry jam, violet, cherry, slightly spicy.