Vine variety: Dolcetto.
Origin: Basarin vineyard located in the Municipality of Neive.
Altitude: 320 ms a.s.l.
Vine training method: Guyot.
Soil: marly, clay and white tuffaceous.
Wine Making: the grapes are destalked and softly pressed. Fermentation with skin maceration in stainless steel vats at controlled temperature (25°C), followed by malolactic fermenation in stainless steel tanks.
Ageing: 8 months in stainless steel tanks. Further refinement in bottle before releasing.
Color: ruby-red with intense purple reflections.
Aroma: intense, vinous, fruity.
Flavor: well persistent, smooth, elegant with a kind of complex character.
Pairing: good with starters, first courses and fresh cheese.
Serving temperature: 17°C.