Appellation: Dogliani DOCG
Vineyard of production: Doriolo - Dogliani
Average age of vineyards: 55 years
Yield: 70 quintals per hectare
Winemaking: Crushing-destemming is followed by spontaneous alcoholic fermentation using indigenous yeasts. It is left in contact with the skins in stainless steel thanks at a controlled temperature, max 30-30 ℃（86-89℉），for 20 days. Next follows dry racking and decantation with transfer to stainless steel tanks. It is stabilized with cold temperatures in order to avoid the use of clarifying products.
Malolactic fermentation: Carried out entirely in stainless steel immediately after alcoholic fermentation.
Aging: In stainless steel tanks until bottling in mid-May 2016. Then, bottle rest at a constant temperature of 14 ℃（57℉）for two months before release.
First year of production: 1975
Bottles produced in 2015: 42,666
Tasting notes: The 2015 harvest has created a Papa Celso with a remarkable structure, body and roundness. The clor is very rich and bright due to the ripeness achieved in the year. The aromas are fresh, fruity, intense and herbal offering a reminder of eucalyptus, red fruit, floreal notes together with the classic final note of almond; the mouth id harmonious, balanced with good tannins, a well-marked body and good acidity typical of Papa Celso. It can evolve positively in the bottle for several years to follow.
Alcohol: 14.98% ABV
Total acidity: 5.48g/l
Dry extract: 30,10 g/l
PH level: 3.46