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


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.