Varietal: Dolcetto
Growing locations: as indicated in the production specification
Soil: calcareous clay; calcareous-siliceous
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest: mid-late September
Maximum yield: 9 tons/ha
Vinification: destemming and crushing; alcoholic fermentation and 4-6 days on the skins at a controlled temperature (24-26°C), with frequent pumping over the cap
Ageing: 3-4 months in tank prior to bottling
TASTING NOTES
Color: ruby red with violet nuances
On the nose: fruity
On the palate: dry and harmonious, with a pleasant almond aftertaste
Alcohol: 13.5% vol.
Serving temperature: 16-18°C
Cellar life: ready to drink
Food/wine pairings: simple starters, pasta and risotto,
a perfect match for everyday fare