It's a very demanding tendril that can express itself at its best only within a specific environments. The tendril comes from a native stamp selected in the late Middle Ages over the high Langa and has been widespread especially in the Tanaro river valley where he found the most suitable conditions. The name Dolcetto comes from the sweetness of the fruit that has been used since ages ago for therapeutic and restorative treatments. In point of fact it's a tendril with an enoic vocation that gives wines of an intense purple colour, with fruity fragrances and complex fleshy flavour. This extremely versatile tendril expresses organolectic differences in accordance with the land in which it vegetates. It's a gentle tendril but it's not fragile: noble, extremely sensitive to the change of the soil composition and the climate. The most perfumed Dolcetto grow on white chalky of medium mixture, well drained soils. The best climate is on a hill of good altitude where ventilation and thermal excursions ensure and healthy and fresh environment.