Dogliani Papà Celso, Marziano Abbona

DOGLIANI PAPÁ CELSO

Appellation

Dogliani D.O.C.G.

Variety

Dolcetto

Vineyard of production

Doriolo - Dogliani

Average age of vineyards

55 years

Yield

70 quintals per hectare

Winemaking

Crushing-destemming is followed by spontaneous alcoholic fermentation using indigenous yeasts. It is left in contact with the skins in stainless steel tanks at a controlled temperature, max 30-31° C (86-89° F), for 22 days. Next follows dry racking and decantation with transfer to stainless steel tanks. It is stabilized with cold temperatures in order to avoid the use of clarifying products

Malolactic fermentation

Carried out entirely in stainless steel immediately after alcoholic fermentation

Aging

In stainless steel tanks until bottling in mid-July 2015. Then, bottle rest at a constant temperature of 14°C (57° F) for two months before release

First year of production

1975

Bottles produced in 2014

35,652

Tasting notes

The Ravera cru is located in the area where the delicate terroirs of Barolo, Verduno, and La Morra give way to the powerful, richer crus of Serralunga and Monforte. Thus the Ravera is particularly well balanced, with harmonious tannins, fruity and spicy aromas, and overall great drinkability that allows it to be enjoyable even just a few years after harvest

Alcohol

13.24% ABV

Total acidity

6.04 g/l

Dry extract

28,02 g/l

pH level

3.51

Polyphenols

2380

Anthocyanins

353