Dogliani DOCG

A traditional wine, made by Luigi Einaudi as far back as 1920. From three different estate-owned vineyards in Dogliani with good altitudes, calcareous marl and clay soil and southeastern, southern and southwestern exposure. The wine is raised twelve months in stainless steel and a few months in bottle. The embodiment of its terroir, it is rich, fresh, fruity, full of flavor and easy to drink, featuring a slight almond note on this finish, a hallmark of the Dolcetto grape.

Wine exported to

Bermuda, Canada

Most recent awards

  • 2020 | Wine Spectator90
  • 2019 | Vinous91
  • 2017 | James Suckling92
  • 2015 | Wine Advocate90
Grape Varieties:

100% Dolcetto

Fermentation container:

Concrete tanks

Length of alcoholic fermentation:

4-5 days

Type of yeast:


Fermentation temperature:

28 °C (82.4 °F)

Length of maceration:

4-5 days

Malolactic fermentation:


Aging containers:

Stainlesss steel

Container size:

15,000 L

Bottling period:

Several times during the year

Aging before bottling:

5-6 months


Natural Cork



Vineyard name:

San Giacomo and Madonna delle Grazie

Vineyard location:

Dogliani, Piedmont

Soil composition:

Calcareous marl and clay

Vine training:



350 meters (1,150 feet) above sea level

Vine density:

4,900-5,000 plants per hectare



Years planted:


Age of vines:

14 years old

Time of harvest:

Late September

Total yearly production (in bottles):


Tasting notes:

Ruby red in color, with a fruity bouquet; fresh and flavorful on the palate, with abundant red berry fruit and almond finish.

Serving temperature:

Best served at 14-16 °C (57.2 - 60.8 °F).

Food pairings:

Pairs well with starters and first courses like pasta, risotto and soup. Great with vegetable or meat salads, pasta with or without tomato or ragout.

Aging potential:

3-4 years


Alcohol cont. 13 % by vol.


Giuseppe Ca Viola