Warning: Last items in stock!
Classification: Controlled Designation of Origin
Grape Variety: 100% Dolcetto
Soil: medium textured tending to clayey.
Vineyard: Located in the locality of S. Giacomo, Rivalta di La Morra and Gabutti Bussia in Monforte d'alba
Exposure vineyard: south-west. altitude: 400 m. s.l.m.
Planting year: 1963
Yield for hectare: 50-60 quintals.
Vinification: the grapes Are harvested in mid-September and it implements a crushing blow a ce. The must ferments on the skins for about 10 days at a controlled temperature that does not exceed 30-32°C. at Least 4 daily pump-overs allow you to extract the best characteristic ruby-red colour with violet reflections and tannins.
Ageing: after fermentation, the wine is transferred into stainless steel tanks for decanting, and the sfecciamento which is done by frequent racking. Here also takes place the malolactic fermentation.It is bottled with the heat in the summer and can enter the market after an additional month of aging.
Alcohol content: 13 % vol.
Average annual production: 5000 bottles.
Food pairings: pair with dishes such as Taglierini with chicken livers, Agnolotti al plin, rabbit civet, and wild fowl. Very pleasant also the combination with cheese of a certain degree of maturation, e.g. robiola and raschera.