Dolcetto d’Alba Doc
Dolcetto vine prefers white lands, with high composition of limestone, it takes its name from the sweet sensation that it is possible to feel after tasting a Dolcetto grape.
Dolcetto produced by Musso winery has its origins from a south-west exposed vineyard, situated in the prestigious Rio Sordo area, in Barbaresco village.
Soil: Hilly terrain, limy and clayey composition.
Altitude: between 230 and 260 mt over sea level.
Vinification: Handed harvesting, in the respect of the Dolcetto grape.
After the crushing, the grapes are destemmed. The must is subjected to the alcoholic fermentation, with a short maceration ( 5-6 days ) in stainless termo-conditioned steels tanks, so that working temperatures don’t exceed the 23 – 25° C.
Maturation: After the alcoholic fermentation, there is the malolactic fermentation, that allows the wine to have more stability.
Following the malolactic fermentation, the wine remains to rest in stainless steel tanks for some months, after that period it stays for about 2 months in 40 hl barrels to reach the best armony.
Bottling: Dolcetto d’Alba is bottled in the mid-Spring of the year following the harvest. It spends around 2 months of aging in bottle before it is sold.
Tasting Notes: Dolcetto d’Alba is the prototype of young and fragrant red wine. It has ruby intense colour, accentuated by frequent violet hues.
The perfume is very fruity and recalls marasca cherry, plum and other red fruits ( strawberry ). The taste is dry and fragrant, it has a good personality with a pleasant bitterish sensation on the finish.
Food Pairings: Dolcetto d’Alba is a very versatile wine, it can be used to accompany all the courses of a meal, even if it prefers hors d’oeuvre made with meat, young and medium seasoned cold cuts, cheese, fondue and dishes of informal cuisine.