Grown in the vineyards of the historical Dolcetto area, in the heart of the Acqui region.
Traditional skin contact maceration (5-7 days) in order to extract the colour is followed by the gentle pressing of the must. The fermentation takes place in temperature-controlled stainless steel tanks.
Thanks to a longer skin contact maceration the wine achieves longer aging potential emphasizing the tipicity of the Dolcetto grape variety. L’Ardì is considered therefore one of the best expressions of this very typical Piedmontese wine. Made according to the traditional techniques in order to capture at its best the unique freshness of this grape. Young and quaffable, with a dry and harmonious taste.