About this wine

Vineyard and terroir

The Dolcetto is grown in the municipality of Alba at 225 m above sea level, on a south-facing site planted in 1970. Vine density is 4,000–4,500 plants per hectare. The vines are trellised and Guyot-pruned. Fine, calcareous hillside-derived Typic Ustorthent overlies the Lequio Formation, an alternation of sandstones with varying degrees of cementation, sands and compact marls. Grape yield is 9,000 kg/ha, corresponding to 6,300 L of wine per hectare.

Grapes

Dolcetto.

Vinification

Dolcetto is the first red variety harvested, normally within the opening ten days of September. After destemming and crushing, alcoholic fermentation and maceration take place in temperature-controlled stainless-steel tanks for at least one week at 26–28°C. Following racking, the wine remains on its lees for at least two months at 20–22°C while malolactic fermentation is completed. A further 3–4 months at low winter temperatures promotes settling and clarification. After several rackings, the wine is bottled in the following spring and released.

Tasting profile

Ruby red with light purple reflections. The vinous aroma is rich in fruit recalling cherries and raspberries. The palate has good structure and moderate acidity, followed by the variety’s characteristic almond-like finish.