DOLCETTO
D'ALBA DOC
VARIETY: 100 % Dolcetto.
SOIL TYPE: limestone with sandstone.
PLACE': Bussia di Monforte d’Alba.
ORIENTATION: east-west.
ELEVATION: 400 metres.
YEAR PLANTED: 1980 - 1990.
VINIFICATION: following the harvest in mid-September the grapes are gently crushed. The must ferments on its pomace for about ten days at a controlled temperature that never exceeds 30°C. At least four to six pumpovers daily ensure extraction of the characteristic ruby-red colour with violet highlights and tannins.
ELEVAGE: when fermentation is complete, the wine is transferred to steel tanks and the lees discarded via frequent racking. At this point, malolactic fermentation also takes place.
ALCOHOL CONTENT: 13.5-14% by volume.
AVERAGE ANNUAL PRODUCTION: 7500 bottles.
TASTING NOTES: the colour is a typical intense ruby-red with violet highlights. On the nose it is crisp, fragrant and fruity with cherry, strawberry and raspberry notes. On the palate, it is full-bodied, dry, and harmonious with balanced acidity and tannins.
