Marziano Abbona & Giuseppe Caviola
Vineyard of production: Doriolo - Dogliani, 6.5 ha
Average age of vineyards: 56 years
Yield: 7 tons per hectare
Sand, clay, and loam mixture
Crushing-destemming is followed by spontaneous alcoholic fermentation using indigenous yeasts. The juice is left in contact with the skins in stainless steel tanks at a controlled temperature, max 30-31° C (86-89° F), for 24 days. Next follows dry racking and decantation with transfer to stainless steel tanks. It is stabilized with cold temperatures in order to avoid the use of clarifying products. Average sulfite level: 40 mg/L. 3,700 cases produced annually.
In stainless steel tanks until bottling at the beginning of June. Then, bottles rest at a constant temperature of 14°C (57° F) for three months before release.
The intensity and strength of this wine come from its very rich, sumptuous and consistent color. The fruity component dominates the varietal aromas without missing floral and vegetable elements that complement its rich scents. The old and mature age of the vines, combined with the quality of the vintage, offers the well-known spicy taste at great value and complexity.