2024 Bartolo Mascarello Dolcetto D'Alba, Piedmont, Italy Intellego Made from 90% Premetta and

Made from 90% Premetta and 10% Cornalin and sourced from the highest vineyards of the domaine at 800m

Spontaneous fermentation lasting ten to fifteen days in amphorae on the skins with indigenous yeast

and 2% Traminette

Vinification Method: Grapes are hand harvested

Personality: “The aim of this cuvée is to recall the feeling of drinking half-ready

2024 Bartolo Mascarello Dolcetto D'Alba, Piedmont, Italy Intellego Made from 90% Premetta andVINEYARDSourced from the Monrobiolo and Rue vineyards in Barolo. SOIL Clay with sand, tufa and limestone substrates. VINIFICATION: The two vineyards production is co fermented in a single large concrete tank. The tank does not have an internal temperature control system but fermentation temperatures are monitored daily and the must is cooled with a cold water heat exchanger if it exceeds 28C. The fermentation typically occurs from indigenous yeasts,