Distinctive Features: Typical of Dolcetto, at the nose it offers an elegant bouquet of ripe red fruit; when tasted it has a nice structure and aroma. Fresh and balanced with great aging potential. Vinification: The Dolcetto grapes are de-stemmed and the skins are macerated for at least 8-12 days in steel tanks at a controlled temperature, with periodic replacements. Historical Background: In the past Dolcetto was the so-called “farmer's wine”, purchased in demijohns and scarcely appreciated by the aristocratic public. Its vegetative cycle is rapid and withstands the coldest climate, in the best expressions it produces wines with a purple colour, with medium-high tannins and medium acidity. Grape Type: The soils of the production region are by nature less compact, therefore the roots of the vines reach a greater depth. An area that in recent years has developed a notable international appeal, which generates very distinct and recognizable wines both for colour and flavours. Brand: Human experience, tradition, research and innovation – strong of the founding values of Batasiolo, the age-old wine-making tradition becomes contemporary excellence. Vintages can vary throughout the year. You may receive a preceding or following vintage from the one reported in the images. Allergens: contains sulphites