The Dolcetto is planted to south facing slopes and is harvested during the first half of September. The fermentation and aging is done in stainless steel with the cuvaison lasting one week or so. The wine is then exposed to the cold weather so that a natural decanting occurs. Bottling occurs between March and June of the year following harvest and the wine is left to rest in bottle for an additional three months before it reaches the market. The Dolcetto here is marked by deep notes of black cherry and wild berries, a warrior of sorts with a firmly tannic backbone.