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Grape Variety 100% Dolcetto Year of Planting 1955 N. of stumps for Hectares 3.500 - 4.200 Map Sheet XI Comune di Clavesana Parcels 14 - 20 Surface 2.00 HT Training System Guyot Yield for Hectares Q.li 60 | Vinification Fermentation with submerged cap, maceration between skin and wine must for 6 ~ 8 days. Steel decanting for fermentation end. Ageing Steel tanks at least 12 months. Organoleptic Characteristics Colour Ruby red. Bouquet Red mature fruit like cherry and blackberries. Taste Rich, complex and velvety with a long persistence in the mouth. | Analytical Data Alcohol Gradation 14 %Vol Residual Sugar 1,5 g % ml Total Acidity 6,02 g / l Ph 3,41 Dry Extract 30,02 g / l Serving temperature 18C° Gastronomic combinations It’s an everyday wine, it matches very well game, poultry, veal and matured cheeses. |