Dolcetto d'Alba Vignavillej

Brovia's Dolcetto is harvested from classic clay-limestone soils on prime Langhe slopes of 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).  While its great complexity and intensity is enjoyable in its youth, and makes a perfect wine to drink while waiting for the domaine's Baroli to come into harmony in the cellar, this cuvee can also age gracefully for up to a decade. Approximately 10,000 bottles are produced annually, about one-quarter of which is dedicated to the US market.