Elio produces only 10,000 bottles at his winery in Monforte. His organically farmed vineyards are planted to excellent eastern and southern exposures within a sun trapping “conca” or bowl that looks across to the cru of Parafada, Gabutti, and Margheria. In the cellar Elio ferments with natural yeasts and matures his wines in large traditional Slavonian oak barrels for up to 7 years. Given the small scale of production, distribution of these wines is very limited.
Translated as the “little sweet one”, Dolcetto is less tannic than Nebbiolo and less acidity than Barbera. Ruby red in the glass and medium bodied, this wine has savory notes of black plum, blackberry, black pepper, and earth. Vinified in concrete tanks and aged in barrel, it has firm tannins and lingering bitter finish.