Dolcetto from the old vines Maria Luisa’s parents planted in the early 1950s in Tagliolo Monferrato, picked by hand, fermented with native yeasts in vitrified concrete and aged in tank. Sulphur only at destemming, none after. Bottled by hand, unfined and unfiltered. 2023 was a hard year: hail on 10 May cut the crop to about half, and a summer of drought and heat followed. Less wine, from fruit that had to fight for it. As always with Borgatta, deep, infused fruit comes before excessive structure.