Description

yet well balanced finish

The shape of the bowl will highlight and articulate the subtle layers and minerality of the wine

iron-rich soil over granite bedrock

Making of: Whole cluster fermentation for 14 days

5g of dosage using the un-fermented Chardonnay juice and the poignetage technique

2025 Trediberri Dolcetto di Dogliani DOCG, Piedmont, Italy Mastroberardino yet well balanced finishSourced from the Bricco Mollea vineyard in the Commune of Vicoforte at the furthest southern border of the Langhe. South facing at 600 meters in elevation. The soil is a mix of Marne di Paroldo (Paroldo Marl) blue gray silty marls layered with sandstones and Formazione di Cassinasco ochre sandstones layered with sedimentary thick mudstones, similar to Formazione di Lequio. Fermented in concrete and lasts about ten days. Then malolactic takes place in

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2025 Trediberri Dolcetto di Dogliani DOCG, Piedmont, Italy Mastroberardino yet well balanced finish

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