2025 Trediberri Dolcetto di Dogliani DOCG, Piedmont, Italy Mastroberardino 80% Grenache

80% Grenache

FERMENTATION AND AGEINGThis Valpolicella is fermented in stainless steel tanks at a maximum temperature of 25 °C

Making of: Whole cluster fermentation for 14 days

The shape of the bowl will highlight and articulate the subtle layers and minerality of the wine

• The Palomino used for Salicornia come from two

2025 Trediberri Dolcetto di Dogliani DOCG, Piedmont, Italy Mastroberardino 80% GrenacheSourced from the Bricco Mollea vineyard in the Commune of Vicoforte at the furthest southern border of the Langhe. South facing at 600 meters in elevation. The soil is a mix of Marne di Paroldo (Paroldo Marl) blue gray silty marls layered with sandstones and Formazione di Cassinasco ochre sandstones layered with sedimentary thick mudstones, similar to Formazione di Lequio. Fermented in concrete and lasts about ten days. Then malolactic takes place in