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|Vineyard/Cellar Practices||Certified Organic, Low-Intervention/Natural, Vegan|
Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru on the western outskirts of the Langhe. They only work with indigenous Piedmontese grape varietals, and passionately adhere to local winemaking traditions both in the vineyard and cellar. The Cellario vineyards cover approximately 30 hectares between 5 different vineyard sites throughout the southern Langhe. Vineyard work is certified organic and all fermentations take place with native yeasts. Sulfur is only added in very small quantities at bottling if necessary. The ‘Duzàt’ dolcetto is hand harvested and spontaneously fermented with 4-8 days of skin maceration. It is then aged in stainless steel for 7 months and in bottle for 3 months, and is bottled with minimal sulfur (~10ppm) without fining or filtration. Light to medium-bodied, it displays layers of pomegranate, wild blueberries, and violets, backed by bright acidity and a savory mineral streak. Certified organic, low-intervention/natural wine, vegan.