Historic workhorse and one of our flagship wines every year expresses the great potential of Dolcetto at its best. This wine is produced with low yields and in suitable pedoclimatic conditions and this allows it to enhance the fruit, tannic sweetness and harmony of a great wine. The dialect name Augenta derives from the Latin “augere” (to increase). In fact, it seems that once the crops that were planted on this part of the hill had higher quality characteristics (increased) than the average.

Technical notes:

Grapes coming from basically calcareous soils which give the wine a lot of complexity. Therefore, more attention and a somewhat atypical vinification for a Dolcetto are required: maceration in steel at a controlled temperature for 10/12 days, cold decanting always in steel and then aging, before going on the market, for about 6/7 months in oak barrels of 50 hectoliters of capacity, precisely to harmonize the great tannic fabric that the soil reflects on the wine. These are followed by two months of rest in the bottle.

Tasting card:

The lively and intense ruby red color is an indication of great fabric. The nuances that complement the ruby make it inviting and persuasive. The olfactory impressions are also pleasant and the wine invades delicately, providing ample and composite sensations ranging from fruity to vinous. The indication of an austere wine is obtained which at the same time leaves room for gentle and persuasive sensations. The fabric that emerges on the palate does not exclude extremely pleasant sensations that range between the savory tannic and the soft sensations of sweet tannins. Overall a balanced texture and a long persistence emerge.