Dolcetto Passito Le Margherite

Wines

From the rolling hills of Dogliani, Margherite is a rare and captivating expression of Dolcetto, crafted in the passito tradition by brothers Valerio and Remo in homage to their grandmothers, both born in the same year and named Margherita! Hand-selected grapes are gently dried to concentrate their natural sweetness and aromatic depth, yielding a wine that balances richness with the varietal’s signature freshness.

In the glass it unfolds with layers of dried cherry, plum preserves, violet, and cocoa, lifted by hints of spice and wild herbs. Silky and enveloping on the palate, it finishes with graceful tension and a lingering note of bittersweet fruit—an elegant meditation on one of Piedmont’s most beloved grapes.

Appellation: Langhe Passito Rosso DOC

Type: Dessert wine

Varietal: 100% Dolcetto

Wine Details:

Tasting Notes:

Color: Deep, dense ruby red with shades of garnet.

Bouquet: Intense, clean, pleasing and refined aromas that open with notes of cherry jam, prune and dried violet and are followed by hints of blackberry, strawberry, blueberry and raspberry jams and a vanilla glaze.

Palate: Prominent yet gentle tannins, good body, intense flavors, pleasing roundness. The finish is persistent with recalls of cherry and blueberry jams and prune.

Alcohol: Approx. 14.5% Vol.

Serving temperature: 15-16° C (59-62º F)

Pairing: Serve with dark chocolate desserts, hazelnut tarts, or baked fruit pastries where its rich dried cherry and cocoa notes echo and deepen the sweetness on the plate. It also pairs beautifully with blue cheeses or aged hard cheeses, where its velvety fruit and lifted acidity create a striking sweet-salty contrast.

Vinyard Notes:

Production zone: Rodello.

Vineyard area: Small three hectare vineyard.

Altitude: 460 meters above sea level

Vine density: Approximately 5,500 vines per hectare

Soil: A composition of sand 27%, silt 51%, and clay 22%

Training Method: Guyot. The vineyard is manged using balanced dry pruning, a careful cure in the moment of greater vegetative development and a radical thinning before and after the beginning of the ripening. This is all manually executed for quality control. The only treatments are as needed applications of copper sulphate and pit sulfur, as well as control of the vine growth.

Average age of vines: 60 years.

Grape yield per hectare: 60 quintals.

Winemaking Notes:

Harvest: Hand-selected grapes are collected manually in special wodden boxes and placed in the fruit rack for drying (typically five months at a temperature of 7º C, humidity 45%, and then pressed in the month of February).

Vinification:Traditional fermentation in stainless steel tanks with approximately 10 days of skin maceration to extract color and structure while preserving varietal identity.

Aging: 24-months in wood and 2 months in the bottle before release.

Production: Approximately 1,700 bottles a year.