Ezio Poggio, Archetipo, Colli Tortonesi, 2018 Dolcetto the former adding crunchy red

the former adding crunchy red fruit

with a 24-hour maceration of the grapes and 14 days of malolectic fermentation

The palate reveals a wealth of perfectly-balanced fruit: fresh

Volcanic soils from Etna impart a special minerality and verve to the wine

Ezio Poggio, Archetipo, Colli Tortonesi, 2018 Dolcetto the former adding crunchy redSiblings Ezio, an oenologist, and Mary Poggio are the third generation of their family to farm in the Borbera Valley, located in the Apennines on the borders of Liguria, Emilia Romagna and Lombardy. In Roman times viticulture was a widespread here, but that changed after the Second World War when many farmers left to work in the cities. The zone is best known for Barbera, but more recently there has been a renaissance of the local white Timorasso