2024 Bartolo Mascarello Dolcetto D'Alba, Piedmont, Italy Intellego with a gentle

with a gentle

Winemaking: spontaneous fermentation in stainless steel with indigenous yeasts

Red Mountain

Spontaneous fermentation lasting ten to fifteen days in amphorae on the skins with indigenous yeast

2024 Bartolo Mascarello Dolcetto D'Alba, Piedmont, Italy Intellego with a gentleVINEYARDSourced from the Monrobiolo and Rue vineyards in Barolo. SOIL Clay with sand, tufa and limestone substrates. VINIFICATION: The two vineyards production is co fermented in a single large concrete tank. The tank does not have an internal temperature control system but fermentation temperatures are monitored daily and the must is cooled with a cold water heat exchanger if it exceeds 28C. The fermentation typically occurs from indigenous yeasts,