Dolcetto d’Alba, “Ciaböt del Re”

This cuvée is from a one-hectare or so old-vines plot in Serralunga d’Alba at 350 meters altitude, some of which was planted in 1960 and another parcel planted in 1981.  In contrast to the “Vignavillej”, the “Ciaböt del Re” undergoes a longer fermentation (10 to 12 days) and then is aged in a mix of stainless steel and small oak (French) barrels; the  wine is then assembled prior to being bottled (unfiltered) after 10 months of aging.  Approximately 4,000 bottles are produced but, in particularly exceptional vintages, the “Ciaböt del Re” is not produced as the grapes from this parcel are used for the rather extraordinary “Dolcetto Solatio”.