Grape Variety

100% Dolcetto

Extension

2.5 hectares

Harvest

Mid/late September. The grapes are harvested by hand in perforated baskets to allow air to pass through the bunches. The pressing is soft.

Fermentation

“Pied de cuve” with selected yeasts and 6-7 days of fermentation at a controlled temperature (27°C) with open repassing of must over the grape dregs at key stages of the process. Racking and gentle pressing to obtain only the best wine. Natural malolactic fermentation in a temperature controlled environment (20°C).

Ageing

From 8-12 months in stainless steel vats.

Refining

In the bottle for 3-6 months in a temperature-controlled environment.

Organoleptic Characteristics

Colour

Ruby red.

Bouquet

Fruity, with hints of fresh fruit and violet.

Taste

Dry, with an almond aftertaste.

Alcohol content

From 12% to 13% Vol. (Depending on the vintage)

Gastronomic combinations

Appetisers, first and main courses.