||Bricco di Doriolo, Dogliani. Altitude: 480 m.
||By hand during the last ten days of September.
||The fermentation takes place for 5-7 days at the temperature of 28-30°C in steel barrels until bottling, that usually in effected at the end of August.
||A wholemeal wine, the ideal for appreciating a rich and tasty cuisine: from hot appetizers to second courses, excellent with mixed-fry and dishes with truffles, broths and different kinds of pasta, boiled and stewed meats.
||Price Marziano Abbona Dolcetto di Dogliani Papa' Celso 2016 € 12.20