Grape variety
Dolcetto 100%
Vineyards
family’s historical vineyard
Exposure
South – South East
Altitude
between 200 and 350 m.a.s.l.
Soil
lean and shallow soil where the vine finds the ideal conditions to produce to produce balanced bunches and to reach ideal ripening
Harvest
harvest is done by hand in the first 10 days of September
Food paring
appetizers, cold cuts, starters, salads, pasta with tomato sauce and white meat
Winemaking
The fresh grapes are destemmed and fermented at low temperature in order to preserve the fruity aromas and flavours. The cap is managed through light punch downs which are carried out daily
Ageing
both the malolactic fermentation and the refinement are carried out in 70 years old concrete tanks. The wine is bottled at the end of the spring so that it spends a couple of months in bottle before being released in autumn