Tasting Notes
From a visual perspective the wine appears limpid with a ruby red color and purple hues; the fragrance is refined, vinous and intense, while the taste is dry, warm and soft; it has good tannins with a sweet almond aftertaste which is typical of dolcetto wines.
A wine that goes well with the entire meal and it’s ideal with “Robiola di Roccaverano Dop” cheese.
Wine making
Method: fermentation in cement barrels for 15 days, the must is mixed daily in the open air. Afterwards, malolactic fermentation takes place and the wine is then let to settle.
Temperature: 30°C
Duration: 15 days
Malolactic fermentation: yes
Type of barrels: cement
Bottle
Empty bottle weight: 300 gr
Aging potential: 3 years
Cork size: 26×40
Cork material: plastic
Type of bottle: bordeaux
Grape variety
% Grapes / Vine: dolcetto 100%
Soil: clay – limestone
Exposure: south-east
Agricultural method: traditional
Year planted: 2003
Type of harvest: manual
Chemical analysis
Dry extract [g/l]: 24,7
Total acidity [g/l in acido tartarico]: 5,14
Volatile acidity [g/l in acido acetico]: 0,31
Total SO2 [mg/l]: 82
