Marziano Abbona & Giuseppe Caviola
Vineyard of production: San Luigi - Dogliani, 1.7 ha
Average age of vineyards: 39 years
Sand, clay, and loam mixture
Crushing-destemming is followed by spontaneous alcoholic fermentation using indigenous yeasts. It is left in contact with the skins in stainless steel tanks at a controlled temperature of 25-28° C (77-82° F) for 21 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. 7,800 cases produced annually
In stainless steel tanks until bottling, done in end of January. Then, bottles rest at a constant temperature of 14°C (57° F) for one month before release.
The color is a classic ruby red with shades of purple, the nose shows red fruit with a very pronounced hint of cherry. These features are found on the palate where the fruity freshness and the right acidity typical of Dogliani are also enhanced.