Grape variety
Dolcetto
Production zone and characteristics
The grapes come from the hills around Alba, including Madonna di Como, an Alba village, and Diano d’Alba. This latter zone is particularly well-suited to Dolcetto growing. Yields per hectare are around 60 hectolitres and the training system is predominantly Guyot.
Winemaking
Dolcetto is the first red grape to the harvested by hand, then destemmed and crushed gently. Alcoholic fermentation takes place in controlled temperature stainless steel tanks. It remains on the skins for about 10 days, with frequent delestage. This makes for a wine which is packed with aromas. Malolactic fermentation takes place immediately after the alcoholic fermentation, and always before the end of the year.
Ageing
A single vintage wine, it is ready to bottle at the beginning of the year following the harvest. It best expresses its potential in its first 2 years of life. In especially good years, it can continue evolving for 5 years.
Tasting characteristics
Intense ruby red in colour, on the nose it has pronounced red fruit, violet and almond aromas. In the mouth it is grapey and dry, with a slightly bitter aftertaste as is characteristic of this variety. Its freshness and aroma-flavour balance make it an easy to drink, pleasant wine.
Food pairings
It is an everyday wine, which goes well with all courses, from starters to full flavoured pasta and rice dishes and fairly mild flavoured meat dishes.
Serving temperature
18 °C.
Alcohol by volume
12 – 13% vol. depending on vintage.
