Dolcetto d'Alba DOC
Tasting Notes
This wine is defined as “the friendship wine” because it is the true country wine. generally it is consumed at an early age. The care of Dolcetto vines follows the same steps as Nebbiolo da Barolo – that is, winter pruning of the vines, the jobs of allegation, cleaning and cutting of branches – and finally harvesting in the month of Sepember.
Afterwards the pressing and separation, the steeping in the presence of the peels for circa 5-6 days at a maximum temperature of 25-27°C.
Conservation of the wine is in stainless steel tubs, where the malolactic fermentation terminates. Then it is poured off. The bottling is in April, May.
Colour: Very bright ruby red with violet reflections.
Fragrance: Delicate and fruity.
Taste: Rounded, dry and slightly bitter – recalling fruits such as the amarena cherry.
Temperature: 18/19 °C.
Gastronomic’s combining: Antipasti, first courses with, above all, meat sauces, soups and minestras.
Winemaking
Harvest: Middle of September
Wine making: Pressing and separation, the steeping in the presence of the peels for approx 5-6 days at a maximum temperature of 25-27°C
Maturity: in steel tubs for 7 or 8 months
Vintage: 2011
Ageing: in bottles (1 or 2 years max.)
Bottle sized: 750 ml
Bottles produced (n°): 5.000 per year
Vineyard
Area of production: La Morra – Fontanazza and Liste
Vine: Dolcetto d’Alba 100%
Altitude: 400 m
Solar Exposure: South East
Breeding kind: spalliera / guyot method
Soil: Gravely clay
Year plant: 1973 with following renewals
Surface: 1 hectare
Chemical Analysis
Alcohol in vol (%): 12.80 % vol.
Total acidity: 5.46 g/L
Dry Extract: 26.8 g/L
Sugar rate: < 1 g/L
Volative Acidity: 0,47 g/L
Total SO2: 53mg/L
