Dogliani DOCG

GRAPE VARIETY: 100% Dolcetto

VINEYARDS: four crus on the Cascina Ciaramel situated at 350m above sea level in soil rich in tuff and siliceous chalk.

HARVESTING METHOD: the grapes are selected in the vineyard and picked by hand.

TIME OF HARVEST: late September

PRODUCTION PROCESS: maceration with the skins in the "Easy Most" wine fermenter which controls the temperature of the must and stirs it from time to time.

DURATION OF FERMENTATION: the must remains in contact with the skins for 48 hours, is then filtered into stainless steel tanks where fermentation is completed.

FERMENTATION TEMPERATURE: 24° C

MATURATION IN THE CELLARS: the wine, which is repeatedly drained to oxygenate it and remove the dregs, remains in the steel tanks for at least one year. Here the delicate fruity bouquet is fully maintained. The wine is then bottled and allowed to mature. Because of its full body and good structure this Dolcetto can be laid down for 3-4 years.

AREA UNDER CULTIVATION: 5ha.

YIELD PER HECTARE: 6000-6500 kg

ALCOHOL CONTENT: 12°-13.5°

TOTAL ACIDITY: 5.5-6.5 g/l

pH 3.25-3.5

Characteristic properties

COLOR: ruby-red with violet tints.

BOUQUET: intense, fruity, attractive with a hint of blackberry and blueberryblackberries and cherries.

TASTE: dry, moderately acidic, full bodied and consistent, yet delicate and pleasant, optimum balance of tannins, gentle aftertaste with a delicate note of almond.

SUMMARY: a wine with an excellent structure and complex taste.

ACCOMPANIMENT: goes with everything, but ideally with first courses, meat and cheese.

TEMPERATURE: 18°, uncork when required or a short time before.