Grapes: 100% Dolcetto, from its own vineyards.
Harvest: The grapes are harvested in the second week of September by hand in boxes of 20 kg.
Winemaking: Soft pressing with specific camera; destalker, addition of selected yeasts Saccharomyces cerevisiae, fermentation of the must with the skins of the grapes to acquire the right color of the wine, at a controlled temperature which must not exceed 30 °C, frequent pumping during the whole period.
A complete fermentation, 8 to 12 days, racking. Spontaneous clarification and transfer ports during the winter, cold stabilization to prevent the formation of sediment in the bottle.
Bottling: Carried out in late spring after the harvest in Bordeaux bottles type “Ancient” heavy 75 cl. Champagnotta and 37.5 cl.
Alcohol 13% Vol.
Acidity tot. 5.36
Acidity vol. 0.30
SO2 Tot. 75,00
SO2 Lib. 28,00
Residual sugar 0
Characteristics: Ruby red slightly load, distinctive aroma, fruity and almond.
Serving suggestions: It’s a wine for every meal, it fits well with starters of salame and meat, the first, in almost all the main courses.
Serve at room temperature 18/20 °C.