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Location: Italy, Piedmont
Winemaker: Fausto & Cinzia Cellario
Grapes: Grignolino
Winemaking: Organic farming. Hand-harvested. Half of the grapes go through 20 day carbonic maceration, and the other half go through a traditional 5 day maceration. Both lots are then blended, following by aging in cement tanks until bottling in June. No fitering or fining, and minimal added sulfur, as necessary.
From the Importer SelectioNaturel: Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range).
Location: Italy, Piedmont
Winemaker: Fausto & Cinzia Cellario
Grapes: Grignolino
Winemaking: Organic farming. Hand-harvested. Half of the grapes go through 20 day carbonic maceration, and the other half go through a traditional 5 day maceration. Both lots are then blended, following by aging in cement tanks until bottling in June. No fitering or fining, and minimal added sulfur, as necessary.
From the Importer SelectioNaturel: Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range).