Varietal: Dolcetto
Growing locations: Roddi
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
Malolactic fermentation: complete
Ageing: 3-4 months in tank prior to bottling
Alcohol (minimum): 11.5% vol.
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: best drunk young, within a couple of years of the vintage. To keep it at its very best, store bottles horizontally in the dark, in cool, dry surroundings at a constant temperature.
Food/wine pairings: simple starters, pasta and risotto, perfect for serving with everyday fare