This wine is a research project, which only now, after tasting vintages such as 1997 and 1999, begins to give us an idea of its potential. One must abandon any preconceived idea about dolcetto and prepare oneself for a wine that evolves and develops differently. Dark ruby red, full and fragrant, it expresses notes of black fruit and liqueur, vanilla and eucalyptus with notes of spice. Soft, with evident tannic structure, ending fleshy and fruity.
Maceration- 20 days
Vineyard altitude- 400 to 500 mt. s.l.m.
Age of plants- 40-70 years
Aged- Alcoholic fermentation is followed by spontaneous malolactic fermentation. The wine then remains in suspension on the fine lees for several months and ‘batonnage’ is performed with decreasing frequency as the aging period progresses. The 1593 spends one year in 7-hectoliter tonneau and three years in 15-hectoliter Slavonian oak casks. It is then gradually separated from the lees by racking, and is not subject to any clarification. The wine spends 1 year in stainless steel to control reduction followed by long bottle aging.After bottling it rests for another 6 years in the bottle
Soil- medium texture, limestone dominated soil.
Farming system- Guyot
Avarage planting density- 4000 to 5000 vines per hectare