Grape variety Dolcetto
Denomination Dolcetto d’Asti Doc
Alcohol Content 12°, 50
Soil Type White and calcareous
Cultivation Method Guyot
Protection Method Integrated pest management with the least possible environmental impact.
Harvesting Period Mid of September
Harvesting Method Manual
Vinification Freshly picked grapes are gently crushed and destemmed then left to ferment in specific stainless steel tanks. Once mashed,they ferment at a temperature of 25°C. In the same time the grapes undergo a maceration process that leads – through soft replacements – to the extraction of the colour and the unfolding of all the wine’s characteristics.
Ageing The obtained wine is repeatedly decanted and separated from the lees. At this stage we have a natural phenomenon of malo-lactic fermentation, during which the malic acid contained in the wine, turns into lactic acid – therefore gifting it with smoothness and harmony.
Sensory Profile
Colour Ruby red with violet highlights.
Bouquet Intense, varietal, pleasently spicy where scents of almond, blackberry and morello cherry clearly emerge.
Flavour Soft and enveloping, persistent on the palate where the presence of tannins gifts the wine with its recognizable almond taste.
Pairings Whole meal wine,ideal with red and white meat.
Service temperature 18-20°C
