Other Information:From Dolcetto and a little part of Brachetto grapes, hand-picked in small bins.
In the winemaking process, we recreate the ancient technique of "foot crushing": one al of the grapes is crushed; while the other half is only destemmed in order to add fragrance to the wine and rediscover old-style flavors.
In the winemaking process, the grapes are not crushed.
The carbonic maceration time is around 15 days.
Super fresh and fruity.
Ready in November after the harvest.
The wine obtained from spontaneous fermentation (indigenous yeast)
We are Fausto and Cinzia Cellario, third generation of winemakers in the village of Carrù, on the western outskirts of the Langhe hills. We believe in working only with local, indigenous Piedmontese grape varieties and we fiercely defend the local winemaking traditions both in the vineyards and in the cellar.
We farm 13 hectars of vineyards (and some hazelnut trees) in three different sites covering the southern Langhe. The Dogliani plot is probably the family’s most prestigious land and we like to consider ourselves as “Dolcetto Specialits”.
Our farming is organic and we just use the indigenous yeasts in all the fermentations. Sulphur is absent or added only in small quantities during the pressing or bottling (just when necessary).
The wines are not fined. They are aged in big oak barrels, cement tanks or raw amphora.
The main varieties we farm: Dolcetto, Barbera, Nebbiolo, Favorita, Nascetta, Grignolino.