Dolcetto d'Alba, Roagna 17 (Piedmont, Italy)

Organic Dolcetto from 45+ year old vines in Barbaresco from the Paje and Carso vineyards, hand harvested, fermented with native yeast for 10 days in large barrels, then left on the skins for 100 days (!) and aged in Botti for a year before bottling unfiltered with minimal sulfur added. Beautifully made old school Dolcetto with candied dark red fruit and earthy notes. Classic.


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