(From «nv» Vintage) VINIFICATION: Grapes are hand-carried to the cellar during the day so as to arrive perfectly intact. Destalked and softly pressed is fermented in small at controlled temperature stainless steel tanks at 30° C. (82° F.). After 4 days of fermentation, the wine is separated from the skins and fermentation at low temperature ends to enhance the aroma of the fruit comes from. MATURATION: The wine is then racked into concrete tanks, that are lined with fiberglass and insulated by cork where it remains for a long time the post-fermentation temperature 20° degrees C. (68° F.). In these concrete tanks, Malolactic fermentation begins spontaneously and is completed within November. To preserve the delicate, fruity aroma reminiscent of “marasca” cherry, typical of Dolcetto grape, there is no aging in wood barrels. Dolcetto d’Alba Madonna di Como expresses its finest characteristics in its early years.