View from Manuel Marinacci vineyard, at the border of Barbaresco and Dolcetto DOCG. His vineyard is steep. Across the street, a plot of land which shows the types of soil in Piedmont, a geology lesson in one picture.
Manuel aims to use as little sulfur as possible, as sulfur treatment needs to happen every time you move the wine from one container to another. For example, he said that his 2011 Barbaresco has only 60mg/l total sulfur dioxide (SO2), compared with the maximum EU limit for red wines of 150mg/l. As consumers are getting more aware of additives this kind of low-sulfur approach is going to become more common but Manuel is something of a pioneer.