Dolcetto d’Alba Doc
Soil: Hilly terrain, limy and clayey composition.
Exposition: South-West
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, 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 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 and medium seasoned cold cuts, cheese, fondue and dishes of informal cuisine.
