Dolcetto (“little sweet one”) is a misnomer. Not just because Dolcetto’s not sweet, but because it is often seen as “Barolo light.” Dolcetto has both power and punch. And Brovia is a traditional producer. His Dolcetto is harvested from classic clay-limestone soils from plots in Castiglione Falletto and Serralunga d’Alba, some planted in 1981 and the other portion in 1993. The grapes are crushed and fermented in stainless steel at 29 degrees Celsius for a period of a week to 10 days; then aged in stainless steel for seven to nine months before the bottling (unfiltered). Approximately 2,500 bottles make it to the United States.