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Vitigno: Dolcetto

Type Soil: Calcareous marl

Vinification: First fermentation at 27°-28° C for six days. Malolactic fermentation completed in steel.

Aging: Five months in steel

Predictable qualitative rise: Eighteen months from the year following the harvest

Suggested serving temperature: 18° C

ORGANOLEPTIC CHARACTERISTICS:

Color: Deep ruby red

Perfume: Fresh, fruity, intense.

Taste: Velvety, dry and bitter. Almond aftertaste.

Food pairing: hot hors d'oeuvres fresh cheese and cold cuts