PauPau is 100% Dolcetto. He is alive, honest, impactful. Romantic and warm with notes of plum, black cherry and licorice, as in a Loire style set in the Asti area. The whole bunches of Dolcetto are subjected to carbonic maceration in concrete tanks for a few days, before being destemmed and crushed. Following the fermentation it is drawn off, then left in concrete until the bottle. Without clarification, filtration and addition of sulfur, only pure and a juicy Dolcetto with that freshness and completeness given by carbonic maceration.
Variety: 100% Dolcetto
In Nizza Monferrato, in the heart of the Asti hills, Tenuta Foresta was born in 2016. The company finds its home in a semi-abandoned farmhouse where the vines had managed to escape the specter of intensive agriculture. An amusement park for Francesco, a Venetian in love with Barbera, and Pauline: Tenuta Foresta is housed in an ecosystem of woods, ponds and vineyards where the ideal conditions are created to close the circle of their vision of viticulture, which is synergistic and holistic. Inspired by Fukuoka's theories, they practice a tiring circular agriculture that they themselves call intuitive. The rule is to support natural balances, already intrinsically perfect, making use of the science and technology of common sense, and always maintaining an experimental approach. The same happens in the cellar: effort and innovation are always addressed in a mechanical key, never synthetic, in order not to frustrate everything that has been asked for and received from the earth during the year.