The area of Dogliani is especially suited to the cultivation of the Dolcetto grape, whose presence there is documented in a manuscript from 1432. In fact, to be called a Dogliani wine, it has to be, by law, made from Dolcetto grape. Fermentation is induced using native natural grape yeasts to best preserve the typical characteristics and personality of the fruit. No additives are used except for regulation sulphur dioxide. Food pairing: Very versatile. Pizza, burger, to red meats.