The wines from the Settimo estate are made by Aurelio’s daughter Tiziana. Apart from her Nebbiolo vines, she grows nearly one hectare of Dolcetto. Tiziana’s approach is traditional and authentic, there are no new barrels here! The wine sees a short, 7-day fermentation on the skins and goes through frequent punching down and pumping over of the must. It goes through malolactic fermentation in concrete tank.

This strikingly ruby hued red shows cherries, strawberries, currants and a hint of almond. On the palate it’s fresh and juicy. It’s the perfect all-purpose spaghetti red.