Viberti Giovanni Dolbà Langhe is made from two local varieties called Dolcetto and Barbera. The grapes can be sourced from anywhere within the larger, overarching Langhe area. The two varieties are hand-harvested, crushed and vinified separately. The alcoholic fermentation takes place in steel tanks. Maturation lasts for around 12 months, with part of the wine aged in wooden barrels of varying capacities. The remainder of the wine is aged in temperature-controlled steel tanks to retain freshness. The separate components are blended and aged for around 6 months before being bottled and released.

Francesco Boschis Vigne in Pianezzo Dogliani is a distinguished Dolcetto, showcasing the depth and character of the Dogliani appellation. Crafted from 100% Dolcetto grapes, this wine hails from four small vineyards situated at elevations between 400 and 550 meters above sea level. The varied terrain ranges from calcareous to clay soils, with exposures from east to southwest, contributing to the wine’s complexity. Established by Francesco Boschis, the vineyards have been in place from 1985 to 2015, with the first vintage dating back to 1968. The winemaking process involves a week-long fermentation in red, followed by 8-10 months of aging in vitrified cement and stainless steel. This meticulous approach results in a wine with vibrant fruit flavors, balanced acidity, and a well-structured profile, embodying the essence of Dogliani’s unique terroir.

Aurelio Settimo Dolcetto d'Alba is a testament to traditional winemaking in the esteemed Dolcetto d'Alba appellation of Piedmont, Italy. Produced by Aurelio Settimo, this wine is crafted with meticulous care, starting with short fermentations on the skins for seven days, ensuring optimal extraction of flavors and tannins. The wine then ages for 24 months in concrete tanks, followed by a minimum of 3 months in the bottle to further develop its complexity. Grown in calcareous soils with an eastern exposure, the vineyards impart unique characteristics to the wine, contributing to its depth and structure. This wine is a quintessential example of the Dolcetto varietal, celebrated for its approachability and versatility.

This 100% Dolcetto wine hails from two vineyards in La Morra, encompassing a total of 1.5 hectares. The vineyards, with a density of 4,800 vines per hectare, face southwest and thrive in clay and limestone soil. Utilizing the classic Guyot training system with medium-short pruning, the vineyard yield is managed to 1.5 kg of grapes per vine through thinning. The wine matures in stainless steel tanks, ensuring purity and freshness. With an annual production of around 9,500 bottles, this Dolcetto captures the essence of its terroir, offering a refined and authentic expression.

Marziano Abbona Papà Celso Dogliani is a high-quality red wine produced by the renowned Abbona winery in the Piedmont region of Italy. The wine is made from the Dolcetto grape variety, which is grown in the vineyards surrounding the winery. The winemakers carefully select the best grapes and use traditional winemaking techniques to create a wine that is rich, full-bodied, and bursting with flavor. The wine has a deep ruby color and aromas of dark fruit, spices, and a hint of licorice. On the palate, it is smooth and velvety, with a long, satisfying finish. Marziano Abbona Papà Celso Dogliani is a perfect choice for those who appreciate the rich flavors and complexity of Italian wines.