Dolcetto d’Alba DOC
SOIL: MARLY
HARVEST PERIOD: FIRST HALF OF SEPTEMBER
CHEMICAL ANALYSIS
ALCOHOL: 13% – 14%
SUGAR: 0-0.1 g/l
ACIDITY: 5.50 – 6.50g/l
SULFUR: 50- 80 mg/l
FEATURE: STILL
PRODUCTION PROCESS:
After the harvest, strictly by hand, in September, the grapes are pressed to separate the stalks from the grapes and fermented with the skins.
The fermentation takes place in steel barrels for about 10 days at a temperature of 24- 26 ° C. In this period the skins and the pips give color and tannins. Once fermentation is complete, the wine with the skins is pressed to separate the solid part from the liquid part and put to rest. Aged for 4 months in steel, with malolactic fermentation and then 3 months in the bottle.
ORGANOLEPTIC CHARACTERISTICS:
Color: The color is deep ruby red with deep violet reflections
Aroma: The perfume is enveloping, overwhelmingly vinous and persistent, reminiscent of the crushed grapes which, as they mature, take on hints of red forest berries
Taste: On the palate it is full, elegant, round, with notes of fruit and a pleasantly almond finish. Of great effect with a good balance between its fruity aromas and alcoholic warmth.
Serving temperature: 16-18° C.
It can be kept: for 2/3 anni.
PLATES TO ACCOMPANY
A full meal wine, excellent with first and second courses of meat.