Ducet

Dolcetto d'Alba

The grapes from the vineyard in La Morra are destemmed in steel tanks, where fermentation is initiated using pied de cuve. They then ferment on the skins for around six days at a maximum temperature of 30°C.

Ducet is Dolcetto in Piemontese.

• Without selected yeast and unfiltered
• Lactic fermentation in stainless steel
• Aged for 6 months in stainless steel
• Bottled in June/July