Dolcetto d'Alba 2024

From one of the rising stars in Piedmont, Alice and Cristina Pressenda make a stunningly complex Dolcetto. The fruit is destemmed but not crushed, with natural fermentation in stainless where it stays on skins for seven days followed by six months aging, bottled unfined and unfiltered.  Perfumed with red berry fruit and juicy acidity, the palate is velvety with a long finish. Just 2000 bottles produced.