PAIRINGS
Traditional Piedmontese starters such as vitello tonnato or raw meet. Pasta dishes like tagliatelle and agnolotti .
VINE & VINEYARD
Dolcetto grape vineyards with good exposure and elevated position; Guyot training on clay loam soil.
HARVEST & WINE-MAKING
Grapes are selected and harvested manually around the end of September in small boxes; once removed the grape stalks, they ferment at a controlled temperature in stainless steel containers for 10-12 days.
RIPENING & REFINING
After fermentation, the wine rests eighteen months in stainless steel containers; after being bottled in late summer, it refines several months in the bottle.
ORGANOLEPTIC FEATURES
Colour: ruby-red with purple nuances, limpid and intense
Nose: winy fruited smell with spicy notes
Mouth: harmony and freshness with good persistence and the typical almond finale
Serving Temperature
14° - 16° C
ALCOHOL CONTENT
~ 12,50 / 13,50 % vol
ACIDITY
~ 5,5 / 6,0 gr/l
AGEING
~ 2 / 5 years
Traditional Piedmontese starters such as vitello tonnato or raw meet. Pasta dishes like tagliatelle and agnolotti .
