Langhe Rosato DOC


Dolcetto, Nebbiolo, Barbera


The grapes are de-stemmed, crushed and sent to fermentation tanks, where a cold maceration occurs at a temperature of around 10° C for 24 hours. Upon the maceration, a soft pressing of the skins and a subsequent settling of the must is made, then the wine is kept cold for additional 24 hours. Therefore, the must is left to ferment at a maximum temperature of 18° C for 18-20 days. Then the wine is usually filtered in order to inhibit malolactic fermentation. It is bottled around February of the year after the harvest.


The basic objective of our Langhe Rosato is to find a place for those grapes we cannot use for our red wines. For this reason, every year the blend and the grape varieties are different. The result is an interesting dry Rosato, far from “sugar-candied” characters, not extremely alcoholic, with good structure and length. Easy to pair with an aperitivo (charcuterie and cheeses), salmon, raw fish, mozzarella or burrata, cold pasta. We suggest to serve it at 14-15 ° celsius. Refreshing, easy, yet not simple.



Dogliani e Bricco Mollea

Our interpretation of Dolcetto. From Vicoforte (Bricco Mollea) from 2019 until 2021. From Cigliè, Clavesana, Bastia Mondovì from 2022.



The 2018 Vintage

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The 2017 vintage

2017 has been one of the hottest and driest seasons of our time.

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The 2016 vintage

2016 has been one of the most amazing vintages of the last decade.

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The 2015 vintage

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The 2014 Vintage

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The 2013 Vintage

2013 vintage signalled that it was to be an ‘old-style’ late harvest with an unusual and challenging spring.

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The 2012 Vintage

2012 vintage began with one of the most severe winters ever, with temperatures as low as -15°C (5°F) in early February. Following this unexpected cold burst, spring saw plentiful, though not excessive, rainfall.

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