Ezio Poggio, Archetipo, Colli Tortonesi, 2018 Dolcetto with a 24-hour maceration of

with a 24-hour maceration of the grapes and 14 days of malolectic fermentation

Fresh and light with a good balance of acidity

Malvoisie du Roussillon) and imported varieties (Sauvignon Blanc

Volcanic soils from Etna impart a special minerality and verve to the wine

honey and lemon mingle on the refreshing palette

Ezio Poggio, Archetipo, Colli Tortonesi, 2018 Dolcetto with a 24-hour maceration ofSiblings Ezio, an oenologist, and Mary Poggio are the third generation of their family to farm in the Borbera Valley, located in the Apennines on the borders of Liguria, Emilia Romagna and Lombardy. In Roman times viticulture was a widespread here, but that changed after the Second World War when many farmers left to work in the cities. The zone is best known for Barbera, but more recently there has been a renaissance of the local white Timorasso