Dolcetto d'Alba 'Basarin', Luigi Voghera
100% Dolcetto sourced from two hectares of 30-year-old vines in the Basarin cru of Neive. The vines grow at 250-300 meters above sea level at a southeastern exposure. After pressing, the must macerates on the skins for 4 to 5 days in stainless steel, then is racked off and aged in steel for 7 to 8 months. Approximately 400 cases produced annually.
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