The Santo Stefano vineyard in Perno in Monforte d'Alba.
West, southwest. 300m in elevation.
Clayey-sandy, calcareous, composed of brown clay and grey sand of marine origin.
Hand harvested the last ten days of September.
Traditional fermentation using a floating cap
Old slavonian botte.
About 415 cases
The 2016 Dolcetto d'Alba Santo Stefano di Perno wasn't fully expressing itself when I tasted my sample in April. The wine had been bottled in December and is already on the market now. The 2017 vintage will be released this upcoming September. That more closed and austere nature of the fruit in 2016 appears to be a part of the wine's character. There is plenty of acidity and a subtle tannic backbone that keeps the wine firm in the palate, and it almost feels crunchy in texture. A few more months of bottle aging might soften that tight texture.
Field Publication Computed: