Organic-practising Dolcetto from Treiso/Neive, hand‑harvested and fermented in stainless steel with no oak; 10–15 days maceration yields a vibrant, floral, red‑fruited style in 2024.
A medium bodied delight this is perfect for that Friday night dinner with friends. Take to a BBQ or just glug the bottle yourself. Once opened it will not last long. Manual harvest followed by fermentation and vinification in stainless steel. The skins remained in contact with the must during the first fermentation that lasted for 12-14 days. The Dolcetto is dedicated to Elizabeth, a friend of the winery from San Francisco, who has been helping them with the Dolcetto harvest every year since 2000.
Notes on the producer
Established in 1948, Cascina delle Rose sits on five hectares, of which three are planted with Dolcetto, Barbera and Nebbiolo. It is an incredibly immaculate and meticulously-run estate. The family practices organic farming — the utmost respect given to the earth — with all the vine care done manually. No herbicides are used, and they only use a minimal amount of copper and sulphur in the vineyard - aiming towards as minimal an environmental impact as possible.
