Hand-harvested Dolcetto from vines Maria Luisa’s parents planted in the early 1950s in Tagliolo Monferrato, fermented with native yeasts in vitrified concrete and aged in tank. Sulphur only at destemming, none after. Bottled by hand, unfined and unfiltered. 2024 swung the other way from the drought of 2023: Emilio told us it rained day and night for months, and the grass grew so fast they had to clear it with the tractor four times. Like every Borgatta wine, it is about deep, infused fruit rather than structure.