Langhe Dolcetto DOC
SOIL: CALCAREOUS – SILICEI – SANDY
HARVEST PERIOD: SEPTEMBER
AGING: 4- 5 MONTHS
CHEMICAL ANALYSIS
ALCOHOL: 12.00% – 13.00%
SUGAR: 5.00 – 6.00 g/l
SULFUR: 60- 90 mg/l
FEATURE: FERMO
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. Fermentation takes place in steel barrels or vitrified cement 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. It is then racked and filtered to remove the dregs and left in steel barrels at a controlled temperature to carry out tartaric stabilization and the second fermentation (malolactic fermentation). After 2 or 3 months the wine is ready to be bottled.
ORGANOLEPTIC CHARACTERISTICS:
Color: purple red color
Aroma: fruity and fresh notes
Taste: dry and dry with a light almond aftertaste
Serving Temperature: 16-18° C.
It can be kept: for 3-4 years
PLATES TO ACCOMPANY
It goes well with everyday dishes. Particularly recommended with salami, risotto and pasta