Dolcetto d’Alba, “Vignavillej”

Harvested from classic clay-limestone soils from plots in Castiglione Falletto and Serralunga d’Alba, some planted in 1981 and the other portion in 1993.  The grapes are crushed and fermented in stainless steel at 29 degrees Celsius for a period of a week to 10 days; then aged in stainless steel for seven to nine months before the bottling (unfiltered).  Approximately 10,000 bottles are produced annually, about one-quarter of which is dedicated to the US market.