Dolcetto


Classification
Pinerolese Dolcetto

Production zone
The estate vineyards are located in Barge, in the hamlet Assarti

Grapes or vines used
Dolcetto 100%

Training system
Guyot

Yield per hectare
80 quintals

Harvest
By hand in small cases of 20 kilos

Winemaking
Crushed and de-stemmed grapes is transferred in steel fermentation vats, macerated and fermented for 4-6 days at controlled temperatures with frequent pumping, after the alcoholic fermentation in wine is induced malolactic fermentation, after the same wine It is aged for a few months in steel tanks and is therefore ready to drink

Alcohol
13% vol

View
The view shows a beautiful purple-red with purple highlights

Nose
Emerge notes of cherry and berries

Taste
The wine and the usual nice fruity character, which in this wine is expressed by cherry, plum and blackberry. With alcohol to help balance both of astringency is structural, with a final mouth pleasantly almond

Conservation
It is recommended to keep the wine at a temperature between 12 and 18 degrees for a perfect preservation of the aromas

Packaging
Boxes of 6 or 12 bottles of 0.750 ml.

Pairings
Dolcetto is a wine that goes well with any meal and happily accompanies meats, roasts, white meat and soft cheese or semi-hard.

Serving temperature
We recommend serving it at a temperature of 16°

Annual production
4500 bottles about