Serving: chilled (12–14°C)
About: All of the grapes for this wine come from Emilio and his wife Maria Luisa’s small estate in the town of Tagliolo in Piemonte. They primarily farm Dolcetto as well as a few rows of Barbera, which together make up only two hectares. The vines were planted by Maria Luisa’s father in 1950 and 1952, with a small parcel also planted in 1960 and a more recent one in 2004. About 20% of the Dolcetto is on red clay with the rest on Tuffo. The Barbera is all on red clay, and makes up not even 0.5 hectares.
The grapes were destemmed and then fermented in 60-yr old cement vats (lined with glass). Fermentation took roughly 18- 20 days and the wine was on skins for the entire duration. Following pressing, the wine was racked into steel where it stayed for 12 months prior to bottling. No fining or filtration. Minimal sulphur was added only once at the destemming stage (none during elevage or before bottling). The wine is aged in bottle at the winery for a minimum of 3-4 years. Total production of 1200 bottles.