Giblin wine caviar
Dolcetto d'alba DOC


First produced in 1996, it constitutes the younger brother of the more famous Barturot. In the company’s philosophy, it is the snappy, ready-drinking wine, the archetype of the everyday wine.

villot wine caviar

In the vineyard

Appellation Dolcetto d’Alba DOC
Varietal Dolcetto
Vineyard Grapes from different vineyards
Extent and municipality 3.05 hectares; Montelupo Albese
Soil Sandy – loamy, shallow, whitish in color, calcareous and with alkaline pH
Exposure and average altitude South; southeast; 400 meters
Density 5,000 vines/hectare
Yield per hectare 70 quintals approx.
Training system Guyot
Harvest time I/II decade of September
Fertilizers Humus, compost, goat manure
Pesticides Copper and sulfur
Weeding Mechanical
Certification BIO

In the cellar

Maceration and fermentation 10 days in temperature-controlled tanks
Aging 10 months in steel
Filtration Filtration is not used
Bottles per year 20,000 approx.

Organoleptic description

The appearance is deep ruby red. The nose plays on fresh fruity notes and hints at a pleasant blackberry note on the finish. In the mouth it is nimble, very smooth and balanced. Freshness and pleasantness dominate at every stage of drinking and make this Dolcetto dynamic and suitable for all palates.

Suggested serving temperature: 14-15° C


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James Suckling

I Vini di Veronelli