100% Dolcetto Altitude 300-400 metres a.s.l. - south-east and west exposure Loamy and calcareous ground - guyot growing System Grape-harvest: tardy, manual - period end Septemher/beginning October Wine-making: fermentation for 10-12 days at 25-30 °C Pumping over and airing twice a clay with temperature check Frequent racking. Ruby purple, Scent of red fruits, cherry, bitter cherry In the mouth strong, austere with a bit of almond taste in the end Alcohol 14,5 % Vol.