Roero—the area where the Negro company is located—is rich in factors essential for the production of quality wines. The climate is temperate-cold, with a good temperature range and relatively low humidity compared to nearby areas. The land, formed by the remains of an ancient sea, consists of sand (between 20% and 40%), a good percentage of limestone, and a small amount of clay, giving the soil a light and permeable texture. The wines produced here have a pronounced aroma and a complex structure—not heavy, but with a precise and unmistakable character. The wineries themselves are located near the Riveri farms in the hamlet of Sant'Anna and are carefully equipped with modern technology that complements older, time-tested traditions. The result of this marriage of tradition and technology is a very pleasant wine.
As is traditional in the Langhe hills, Dolcetto is an essential element of this wine, along with compact and well-structured soil composed of limestone, slate, and gravel. The Dolcetto grape is harvested as soon as it ripens, and the winemaking process begins in the second or third week of September. The grapes are gently crushed before alcoholic fermentation, with maceration after six to seven days and careful temperature control. Once the wine is finally ripened, the aging process begins. The following year, during the harvest, the Dolcetto d'Alba is bottled and marketed.
