Ruby-red colour with violet overtones fading with aging; delicate floral perfumes which are intense, full and lingering at the same time; fresh and fruity palate, full-bodied, complex, dry and harmonious finishing.
Red wine
Dolcetto d’Alba D.O.C.
Each hill – as well as each vineyard – produces a typical Dolcetto with different and easily recognizable features. It is the unique soil components of the Langhe – rich in minerals – that give the Dolcetto of this area structure and body with a rich nose and palate.
| MUNICIPALITIES OF PRODUCTION | Castiglione Falletto and La Morra |
|---|---|
| GRAPE VARIETY | 100% Dolcetto |
| EXPOSURE | West, South-West |
| ALTITUDE (MASL) | 300 m |
| SOIL | Calcareous clay |
| TYPE OF PLANTING | Espalier with traditional Guyot pruning |
| AGE OF VINEYARD (YEARS) | 25-30 years |
| PLANT DENSITY | 4,500 plants |
| YELD PER HECTAR | 90 quintals |
| PROCESSING | Destalking, follows the vinification with fermentation in stainless steel tanks at a controlled temperature of 28°. Natural malolactic fermentation in temperature-controlled stainless steel tanks at 20°C |
| MATURATION | 6 months in stainless steel tanks |
| AGEING | 3 months at least in the bottle |
| PERCENTAGE OF ALCOHOL | 12,5% Vol (depending on the vintage) |
| ACIDITY | 5.50 g/l |
| SUGAR (REDUCING) | 0.3-0.5 g/l |
| SERVING TEMPERATURE | 16°-18°C |
| RECOMMENDED PAIRINGS | Snacks, light salami, fresh cheeses, shellfish |
| BOTTLE | 750 ml. |
Characteristics
