Wines » Dolcetto d'Alba

GRAPE VARIETY: 100% Dolcetto.
SOIL CONSISTENCY: mixed consistency tending towards clay.
VINEYARDS: situated in the localities of S.Giacomo, Rivalta di La Morra and Gabutti Bussia in Monforte d’Alba .
VINEYARD EXPOSURE: south-west. ALTITUDE: 400 m above sea level.
YEAR PLANTED: 1963.
YIELD PER HECTARE: 5000-6000 kilograms (5-6 metric tonnes).
WINEMAKING PROCESS: the grapes are harvested in the middle of September and undergo soft pressing. The must ferments on skins for about 10 days at a controlled temperature no higher than 30-32 °C. It is pumped over at least 4 times a day to fully extract the characteristic ruby red colour with violet hues and the tannins.
AGEING: upon completion of fermentation the wine is transferred to steel tanks for racking off with frequent decantation. It is here that malo-lactic fermentation takes place. The wine is bottled in summer, when the weather is hot, and is released for sale after a month in the bottle.
ALCOHOL CONTENT: 13% vol.
AVERAGE ANNUAL PRODUCTION: 5000 bottles.
COLOUR: deep ruby red with violet hues.
BOUQUET: fresh, fragrant and fruity with scents of cherry, strawberry and raspberry.
FLAVOUR: full and d palate with harmonious alcoholic, acid and tannic components with a delightfully smooth, persistent fi nish and a pleasant aftertaste.
SERVING SUGGESTIONS: ideal with dishes such as fi ne tagliatelli with chicken livers, “Agnolotti al plin” (hand-made miniature stuffed pasta parcels), rabbit in wine and feathered game. Also exceptional with specially matured cheeses such as Robiola and Raschera.