The Cascina Costabella company led by Mariano Sardo. It is located in Dogliani, in the province of Cuneo in the Borgata Valdibą.
" At the beginning the wine is a hill " - Gigi Marsico
The farmhouse has belonged to the Sardinian family since 1912.
Cultivated as a vineyard from the beginning, it is located in the historic area of production of the Dolcetto that goes up already to 1593, according to an ancient document preserved in the municipality.
The Dolcetto of Dogliani is therefore a of the appellations more known from Piedmont and Mariano Sardo is one of the few producers to have obtained the prestigious name « Dolcetto di Dogliani DOCG » which is released after strict quality controls.
The land, exposed to the south, south-east on the ridge of the Valdibą hill where the ancient stands out Octagonal chapel dedicated to San Ferreolo, at an altitude of 450/500m / asl, are cultivated with Dolcetto, Nebbiolo, Barbera and in a minimal part - Malvasia. In the cultivation of the vineyard, the most possible the bionatural balance present by dealing with copper sulfate and with sulfur, avoiding insecticides and systemics.
The harvest is carried out by hand in mid-September for the Dolcetto and Barbera while in October for the Nebbiolo.
The wine comes in followed ripened in respect of tradition and authenticity for the permant you have the place for thea and for the Get a high quality of it.
Cultivated as a vineyard from the beginning, it is located in the historic area of production of the Dolcetto that goes up already to 1593, according to an ancient document preserved in the municipality.
The Dolcetto of Dogliani is therefore a of the appellations more known from Piedmont and Mariano Sardo is one of the few producers to have obtained the prestigious name « Dolcetto di Dogliani DOCG » which is released after strict quality controls.
The land, exposed to the south, south-east on the ridge of the Valdibą hill where the ancient stands out Octagonal chapel dedicated to San Ferreolo, at an altitude of 450/500m / asl, are cultivated with Dolcetto, Nebbiolo, Barbera and in a minimal part - Malvasia. In the cultivation of the vineyard, the most possible the bionatural balance present by dealing with copper sulfate and with sulfur, avoiding insecticides and systemics.
The harvest is carried out by hand in mid-September for the Dolcetto and Barbera while in October for the Nebbiolo.
The wine comes in followed ripened in respect of tradition and authenticity for the permant you have the place for thea and for the Get a high quality of it.
