‘El dusèt’, here, in Diano d’Alba, it is a “must have”, a simple but complex wine that all wineries produce and try to improve from harvest to harvest. It comes from the best exposures – the Sorì di Diano – which give unique scents and peculiarities, long time ago people arrived to Diano in September to buy the grapes. Our classic Diano d’Alba is made, depending on the climate of the year, from two different exposures: SE and SW. One of its vineyards is located just behind the winery, at 380m and it extends as an amphitheater for half a hectare, from the Trattoria nelle Vigne to the Borgata Berfi. Partially sheltered from the winds, the ripening of these clusters is uneven thanks to the underlying soil (originating from the Marls of Sant’Agata Fossili) which, depending on the area, makes one cluster richer in acidity or extract than the other. Maturity and freshness are therefore the characteristics of these “Dolcetti” traditionally harvested by hand in mid-September. Dolcetto has been cultivated in this area from the times of “La malora” by Beppe Fenoglio, whose intentions to rebirth and enhance the area have helped to improve this territory. The Dolcetto vineyard behind the house has this symbolic value for us, like an ancestral garden, an oasis of abundance in the midst of the misery and scarcity of not so long ago.